Curry, Indian Recipes

Hawaiian chicken salad with curried sour cream, chutney, toasted coconut, and ginger, served in cantaloupe halves or over shredded lettuce.

Southern-style country captain chicken: floured and pan-browned chicken pieces baked in a curry-spiced tomato sauce with onion, green pepper and garlic, topped with raisins and slivered almonds. A Lowcountry classic with Indian roots.

Lamb roghan josh with toasted coriander, saffron cream, and garam masala. Tender cubed lamb simmered in yogurt sauce, finished with toasted almond flakes.

Grilled West Indies spice-rubbed chicken breast with curry, paprika, cumin, and cayenne, served with molasses-glazed grilled bananas. A Caribbean-inspired grill plate with bold heat and tropical sweetness.

Goong Pad Pong Garee: Thai curried shrimp stir-fried with garlic, fish sauce, oyster sauce, bell peppers, and sweet basil. From skillet to plate in 15 minutes. Serve over jasmine rice for an authentic Thai dinner.

Alicha: Ethiopian mild meat stew with beef, lamb, or goat braised slow with turmeric, ginger, mustard, and caraway seeds. The yellow-gold curry that pairs with injera or rice.

Traditional Shabbos cholent slow-cooked overnight with meat, soup bones, potatoes, barley, beans, and onions. This classic Jewish Sabbath stew simmers 18 to 24 hours for deeply rich, tender results.

Sri Lankan chicken buriyani layers spice-braised chicken with cardamom and clove-scented rice. Curry leaves, lemongrass, and Worcestershire sauce give this biryani its distinct island character.

Pumpkin curry with lentils, potatoes, carrots, and diced apples in a warmly spiced turmeric-cumin-clove base. A hearty vegan one-pot dinner with layered autumn sweetness.

Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.

Curried peanut chicken simmered with onion, bell pepper, and tomato in a spiced peanut butter gravy. A one-pot West African-inspired dish served over rice with bold, savory flavor.

Curried chicken and apple soup with golden sautéed onions and celery, pureed smooth with stock, then chilled and finished with cold cream for silky texture.

Toast cumin and coriander seeds until fragrant, then pound with fresh green chilies, lemongrass, galangal, and shrimp paste into an authentic Thai green curry paste bursting with heat and herbal brightness.

Sweet-tangy apple jelly glaze spiked with curry powder, mustard, and white wine. This 5-minute sauce adds sophisticated flavor to roasted meats or grilled vegetables.

Fragrant Thai-inspired curry sauce with coconut milk, fresh ginger, lemongrass, kaffir lime, and red curry paste finished with basil. Ready in 30 minutes and endlessly versatile over rice, noodles, or grilled proteins.

Curry basmati rice with your choice of vegetables, designed for easy meal prep. Cook the rice, pack with raw veggies, and microwave at work for a hot, healthy lunch in minutes.