Curry Recipes

Simple curry-spiced yeast bread with garlic and parsley for aromatic flavor that pairs beautifully with Indian curries, soups, or as unique sandwich bread.

Avocado Kashmir fills halved avocados with a warmly spiced curry of eggplant, apple, and aromatic Indian spices, served over steamed rice with a spread of chutneys and condiments.

Tender sirloin cubes marinated in soy sauce, honey, lime, and curry powder, then grilled on skewers until charred and smoky. Quick to prep, even quicker to disappear off the plate.

Beef tenderloin rubbed with curry powder, fennel seeds, and cayenne, then grilled over hot coals until charred and smoky. Four ingredients, zero fuss, and packed with bold, aromatic flavor.

Mom's famous recipe. We've been eating this since the 80's, when nobody knew what curry was.

Simple Indian dry curry with cabbage, carrots, and onions spiced with mustard seeds, cumin, turmeric, and cinnamon. Vegetarian, budget-friendly, and ready in 45 minutes.

South Indian molagootal with mung dal, cabbage, potatoes, and peas in a coconut-spiced broth. A protein-rich vegetarian curry ready in 30 minutes.

Grilled chicken breasts marinated in a tangy curry-lime sauce with vinegar, garlic, and cayenne. Bold Caribbean flavors with easy prep and just 15 minutes on the grill.

Quick vegan one-pot meal with black beans, pineapple, corn, and tomatoes spiced with curry and ginger. Serve over rice or pasta in 25 minutes flat.

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

Chicken skewers marinated overnight in curry, five-spice, ginger, soy, and honey, grilled with pineapple and green pepper, then dunked in a creamy peanut-coconut dipping sauce. Southeast Asian street food at home.

Quick microwave chicken curry stir-fry tossed with crunchy peanuts, sweet chutney, coconut, and currants over wild rice. A 35-minute weeknight dinner with zero stovetop cleanup.

Baked chicken fingers coated in yogurt and herb-seasoned cracker crumbs with a hint of curry. Crispy, low-calorie, and kid-approved with no deep frying required.

Really enjoyed the dish, it was packed with flavors. I did add some fresh cilantro in the end, and it was delicious. I also made a cucumber rita (yogurt sauce) to balance the heat a bit.

Chicken simmered in cream with bechamel, mushrooms, curry powder, and a squeeze of lemon. A rich, French-inspired sauce with a subtle warm spice kick.

A Thai-American fusion chili that blends ground beef and kidney beans with panang curry paste and garlic chili sauce. Smoky, aromatic, and seriously spicy. Ready in one hour.