1 to 3 hours + Curry recipes (30)

1 2

Sort by:

View: List | Gallery

Black Pepper Goat Curry

Recipe by: Tarama

Be the first to review it!

Black pepper is found in abundance in Kerala, and coupled with curry leaves it takes goat to a whole new level. Serve with rasam and rice or with rotis. You may substitute lamb for the goat if you wish.

Buttery chicken curry

Recipe by: manju

Be the first to review it!

A rich and authentic chicken curry that rivals even the best takeaway.

ADVERTISE WITH US

Chicken and potato curry

Recipe by: Norma MacMillan

Be the first to review it!

Letting the chicken pieces sit for half an hour in a gingery marinade makes all the difference to this curry. Skinning the chicken not only does away with most of the bird's fat, it also lets the spicy flavours really permeate the flesh. Potatoes make a great addition, adding bulk to the curry.

Chicken Chicken Curry

Recipe by: Madhumita

Reviews(4)

There are a hundred different ways to cook chicken curry, but Bengalis (from the eastern part of India) make something called Kosha (or kawshaa) which is very good with either rice or any kind of flat bread. This recipe is called moorgi kosha (or chicken kosha), but my friend Jennie calls it Chicken Chicken Curry!

Chicken Curry with Green Pepper

Recipe by: Keri

Be the first to review it!

A lovely curry that can be adapted to the required strength! Myself and my hubby prefer 'mild' curries, so I use mild curry powder, but any strength can be used! Not many ingredients are used, so this would be good for beginners!

ADVERTISE WITH US

Chicken Phall

Recipe by: ENGLISHMARCUS

Reviews(1)

One of the spicer curries! Serve on a bed of rice and sprinkle over the freshly chopped coriander.

Chicken Vindaloo

Recipe by: p0lym0rph

Reviews(1)

I experimented with many Vindaloo recipes, and after changing a few ingredients/quantities around I ended up with this delicious recipe that my friends and family adore. It can be easily tweaked to your own tastes too.

Chicken Vindaloo from Scratch

Recipe by: EmpressChristine

Reviews(1)

A spicy authentic East Indian speciality! Try making your own curry for a change - you won't regret it. The vindaloo paste can also be made ahead of time, covered and put in the fridge, to save cooking time.

ADVERTISE WITH US

Coconut Tofu Keema Curry

Recipe by: she_cooks

Be the first to review it!

A warm, savoury vegan version of an Indian favourite that is easy to make. Serve over basmati rice with yoghurt on the side.

Cod Curry

Recipe by: JENNIFERB3

Be the first to review it!

This tomato based curry may be modified for heat depending on quantity of spices and number of chillies used. It is a great favourite with my family - I make it about once a month.

Curry Sauce

Recipe by: Mary Beth

Be the first to review it!

This is a flavourful curry sauce from a recipe given to me by an Indian friend. It's great with chickpeas or vegetables. This sauce also freezes beautifully.

Devil's Curry

Recipe by: FAIQAH

Be the first to review it!

This is extremely spicy dish and very popular in South East Asia, especially in Singapore, Malaysia and the Phillipines. There are many variations to this traditional dish, and I'll try to be as close to the real thing as I can with my version. Don't worry, you can easily get the ingredients at any Asian supermarket. Serve with white rice and a big smile.

Duck do-piaza

Recipe by: Brenda Houghton

Be the first to review it!

One of the courtly dishes of the Mughals, do-piaza combines onions and tomatoes with Eastern spices as a foil for rich duck. Try serving with plain boiled long-grain rice or Chilli Chapattis (on website).

Easy chicken curry

Recipe by: Maggie Pannell

Be the first to review it!

Using a good-quality curry powder or paste takes all the work out of making this fabulous dish. For the best flavour, make it a day ahead and reheat.

Four Seasons Chicken Curry

Recipe by: CASEYJONES1

Be the first to review it!

A hot, sweet, sour and fragrant explosion of taste on a plate. The longer you leave to infuse the tastier it gets! You won't serve a better curry. Serve with rice or naan bread. Don't worry about the other whole spices, as the cooking will soften them. Enjoy as your tongue hits all the different combination of flavours.

Keema curry

Recipe by: Maggie Pannell

Reviews(1)

Minced meat is excellent value, very versatile and universally popular. It is used here in a quick Indian-style curry. serve with warm naan or chapattis and thick, creamy yoghurt.

Keralan masala beef curry

Recipe by: Deepak Mathew

Be the first to review it!

This is a real delight for the beef eaters. The roots of this recipe are Portuguese; it's widely prepared among the Syrian Christians in Kerala, India. Basically you cut the beef into small cubes and fry in the spicy ingredients. It's so yummy and it goes well with white rice.

Kurma chicken curry

Recipe by: BitsOfTaste

Be the first to review it!

I learnt this from my Mother in law. She is a good cook, especially anything that is spicy or curries.

Lamb curry

Recipe by: Norma MacMillan

Reviews(1)

This scrumptious curried lamb dish is prepared with everyday ingredients – most you probably have to hand right now – yet you'll be surprised by its authentic flavour. We've used the leanest cut of lamb.

Lamb Madras Curry

Recipe by: heymrleej

Be the first to review it!

This is my all time favourite curry to make; it's pungent flavour wins me over every time. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth. I also suggest that you make this 2 days in advance as the flavours will develop and the curry will become even more delicious!

1 2