Curry Recipes

A succulent chicken dish that is served with a delicious sauce everyone will love!

Curried chicken barley salad with grapes, walnuts, and celery in a curry mayonnaise dressing. A hearty, chilled main-course salad served in cantaloupe halves.

Crispy fried rice sticks tossed with stir-fried snow peas, bean sprouts, dried mushrooms, and a curry-chicken broth sauce. A crunchy, savory Asian noodle dish served with soy sauce.

Rabbit curry: butter-baked rabbit deboned and folded into a creamy curry sauce with apple, sour cream, and orange zest. A classic English-style mild curry served over rice.

Seventh heaven of taste, aroma and sight. Thanks, I could try it.. thumb up!

Pakistani rice and lentils baked in chicken broth with butter, onions, and turmeric. A one-pot khichdi-style oven dish that turns simple pantry staples into golden, fluffy comfort food.

Spicy couscous with curry, cumin, and cinnamon, tossed with sauteed tomatoes and green onions. A fragrant 15-minute side dish or light main course.

Curry-dusted chicken strips simmered with Amaretto, mushrooms, and lemon in a silky sauce, served in flaky patty shells. A surprisingly elegant weeknight dinner.

Creamy curry soup with mixed seafood, mushrooms, asparagus, and green peas in a flour-thickened chicken broth finished with cream. Ready in under 20 minutes.

Curried chicken thighs simmered with golden apples, mushrooms, and onions in apple cider. Toasted curry powder creates a fragrant sauce that's perfect over rice or baked potatoes.

If you're looking for a quick dinner for two, this scrumptious dish will satisfy your hunger in no time! Goes well with a nice light salad.

Mulligatawny stew with curried chicken thighs, lentils, potatoes, and apple cider, finished with yogurt and fresh apple. A hearty Anglo-Indian soup with layers of warm spice.

Curry-rubbed lamb rib chops seared in peanut oil until crusty and golden, finished with a silky wine-butter pan sauce of shallots, broth, and tomato paste. A fast, refined dinner for four.

Curried chicken breasts brown flour-dredged chicken in butter, then bake in a fragrant curry sauce with ginger, cinnamon, onion and garlic, finished with lime over rice.

Mango pork loin roasted with curried pineapple, basted with a reduced pineapple-broth sauce, and glazed with mango chutney. Served with a fresh mango-ginger garnish.

A creamy chowder loaded with baby clams, shrimp, potatoes, corn, and red bell pepper in a buttery fennel-scented broth finished with half-and-half. Bowl-to-table in 40 minutes.