Curry Recipes

Sri Lankan-style chicken curry with ginger, garlic, curry powder, cumin, and creamy coconut. Loaded with vegetables and simmered until rich and fragrant.

Yogurt-marinated chicken skewers grilled with curry, ginger, and garlic then served over tomato-scallion rice. Marinate overnight for the juiciest, most flavorful kabobs at your next cookout.

Manicotti shells stuffed with curry-spiced chicken and green onions, baked until tender, then topped with a cool yogurt-tomato-cumin sauce. A bold Italian-Indian fusion that's unlike anything you've tried.

Colombo de giraumon: a Caribbean curried pumpkin stew with tomatoes, sultanas, cloves, and red chili. A fragrant vegetarian side dish from the French Antilles that pairs with rice and grilled meats.

Snow crab claws simmered in a strained curry sauce built from sauteed vegetables, apple, fish stock, and a splash of pineapple juice. A refined, restaurant-style seafood dish with layered tropical and savory flavors.

Nargisi kofta wraps spiced ground beef and besan around hard boiled eggs, fries them golden, then simmers in a tomato-yogurt curry. Mughlai showstopper named for the narcissus flower.

Kid-friendly curried vegetables with potatoes, carrots, and cauliflower in a mild tomato-spice sauce. A simple Indian-style vegetable curry that teaches real cooking skills.

Creamy leek soup blended smooth with apples, potato, carrots, orange juice, and a hint of curry. A one-pot pureed soup with a sweet, earthy flavor and no cream needed.

New Delhi spiced chicken with turmeric, curry, coriander, and ginger-coated chicken breast stir-fried with tomatoes, peppers, raisins, and a splash of sherry. Indian-inspired and ready in 40 minutes.

Manhattan-style fish chowder with grouper, fresh tomatoes, green peppers, and saffron simmered in sesame oil. A tomato-based seafood soup ready in under an hour.

Indian-spiced braised cauliflower, potatoes, and mushrooms with cumin, curry, and jalapeno, rolled in cheesy flour tortillas with tomatoes and sour cream. Sabzi meets burritos.

Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.

Jolof rice with black-eyed peas, eggplant, tomatoes, and brown rice cooked in a spicy tomato-ginger sauce with curry and cayenne. A hearty West African one-pot vegetarian meal.

Pol mallum is a Sri Lankan coconut sambol made with grated coconut, tomatoes, onion, and curry leaves simmered with fenugreek and cinnamon. Finished with lime juice for a bright, zesty kick.

Gourmet roast chicken salad with yogurt-curry dressing, Belgian endive, papaya, toasted coconut, and baby greens. A restaurant-style composed salad from a simple roast chicken.

Baked vegetarian samosa logs wrapped in whole-wheat chapatis and stuffed with curried cauliflower, peas, coconut, and cilantro. Paired with a ginger-spiked tomato chutney sweetened with grape juice.