Curry Recipes

Chicken Ya-Hah simmers chicken breast with jalapenos, water chestnuts, Szechwan chili sauce, curry, cumin, and red wine in tomato sauce. A spicy fusion stew over cornbread or rice.

Grilled turkey spears thread cubed turkey breast, lime slices, pepperoni, and corn onto skewers, glazed with chili-lime oil and served with three dipping sauces: curry-banana, blue cheese-yogurt, and cranberry-horseradish.

Carne guisada, a Tex-Mex beef stew braised with cumin, chili powder, serrano peppers, and tomato paste. Fork-tender stew meat in a thick, spiced gravy.

A baked vegetarian pate made from pureed lentils spiced with curry, turmeric, cumin, and chili, bound with eggs and baked in a terrine. Earthy, warm, and spreadable. Freezer-friendly and great for make-ahead entertaining.

Curried omelette simmered in a spiced coconut milk gravy with turmeric, curry leaves, and lime juice. A South Indian-style egg dish for breakfast or dinner.

Curried lima bean soup with whole cloves, peppercorns, and bay leaf simmered until tender, then finished with bloomed curry powder and paprika. A hearty vegetarian bean soup.

Kakuluwo (Sri Lankan crab curry) simmered in two stages of coconut milk with shallots, ginger, garlic, fenugreek, turmeric, curry leaves, and a finishing splash of lime. Bold, fragrant, deeply spiced.

Out-of-the-ordinary chili with curry powder alongside chili powder, kidney beans, fresh tomatoes, and sharp cheddar. A 15-minute fusion chili.

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.

One base recipe, five crunchy flavor combos: Tropical, Barbecue, Hot & Spicy, Herbed Pecan, and Curry. Baked cereal snack mix for parties, game day, or straight-from-the-oven snacking.

Tender slow-cooked spare ribs simmered in sweet and sour sauce with curry powder and chili for a sticky, tangy glaze. Just 6 ingredients and zero fuss.