Are you a lover of aromatic curry spices? Do you crave flavorful meals that transport your taste buds to exotic destinations? Look no further! In this article, we’ll take you on a culinary journey through 18 mouthwatering curry spice recipes from around the world. From classic Indian dishes like Chicken Tikka Masala and Vegetable Korma with Coconut Milk, to spicy Thai curries like Green Curry with Shrimp, and hearty stews like Persian Ghormeh Sabzi Herb Stew, we’ve got you covered.
Whether you’re a seasoned cook or a curious newbie, these recipes are sure to inspire your inner chef and leave you wanting more. So grab your spices, get cooking, and join us on this flavorful adventure through the world of curry!
Classic Chicken Tikka Masala
A flavorful and aromatic Indian-inspired dish that combines the tender chicken with a rich, creamy tomato-based sauce.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 2 teaspoons garam masala powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 onion, thinly sliced
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, coriander, and cayenne (if using). Add the chicken and marinate for at least 30 minutes or up to 2 hours.
2. Preheat oven to 400°F (200°C).
3. Remove the chicken from the marinade, letting any excess liquid drip off. Place the chicken on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until cooked through.
4. In a large skillet, heat oil over medium-high heat. Add garlic and onion; cook for 5 minutes or until the onion is translucent.
5. Stir in diced tomatoes, salt, and black pepper. Bring to a simmer and let cook for 10-15 minutes or until the sauce thickens slightly.
6. Serve the chicken with the masala sauce spooned over the top. Garnish with cilantro leaves.
Cooking Time: Approximately 45 minutes
Vegetable Korma with Coconut Milk
This creamy and aromatic Indian-inspired dish is a perfect blend of flavors and textures, featuring a medley of vegetables cooked in a rich coconut milk-based sauce. Serve over basmati rice or with naan bread for a satisfying meal.
Ingredients:
– 2 medium-sized bell peppers (any color), sliced
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 can of coconut milk
– 2 teaspoons of curry powder
– 1 teaspoon of ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onion and garlic; cook until the onion is translucent.
3. Add bell peppers and cook until they start to soften (about 5 minutes).
4. In a separate bowl, whisk together curry powder, cumin, salt, and pepper.
5. Pour the coconut milk into the skillet and stir in the spice mixture.
6. Simmer for 10-15 minutes or until the sauce has thickened slightly.
7. Taste and adjust seasoning as needed.
8. Garnish with cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Spicy Lamb Rogan Josh
This classic Kashmiri dish is a staple of Indian cuisine, characterized by its rich, spicy flavors and tender lamb. This recipe is a simplified version of the original, perfect for a weeknight dinner.
Ingredients:
– 1 pound boneless lamb shoulder or leg, cut into 2-inch pieces
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cayenne pepper (or more to taste)
– 1 can (14 oz) diced tomatoes
– 1 cup lamb or beef broth
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown the lamb pieces, then set aside.
2. Reduce heat to medium; cook onions until caramelized (about 10 minutes).
3. Add garlic, ginger, cumin, coriander, cinnamon, cardamom, and cayenne pepper. Cook for 1 minute.
4. Stir in diced tomatoes, broth, browned lamb, salt, and black pepper.
5. Simmer, covered, for about 2 hours or until lamb is tender.
Cooking Time: 2 hours
Thai Green Curry with Shrimp
This creamy and aromatic curry is a staple of Thai cuisine, perfect for a quick and delicious dinner. With the addition of succulent shrimp, this dish is sure to become a family favorite.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 cups mixed bell peppers (any color)
– 2 cups Thai green curry paste
– 2 cups coconut milk
– 1 cup water or fish stock
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large wok or skillet over medium-high heat.
2. Add garlic, ginger, and bell peppers; cook until tender (3-4 minutes).
3. Stir in curry paste; cook 1 minute.
4. Add coconut milk, water/fish stock, and shrimp; simmer until cooked through (5-7 minutes).
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 15-20 minutes
Fragrant Chickpea and Spinach Curry
This aromatic curry combines the creamy sweetness of chickpeas with the earthy freshness of spinach, perfect for a comforting and nutritious meal.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 cups fresh spinach leaves
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion, garlic, and ginger; cook until the onion is translucent.
3. Stir in cumin, coriander, and turmeric; cook for 1 minute.
4. Add chickpeas, spinach, and coconut milk; bring to a simmer.
5. Reduce heat to low; let curry simmer for 20-25 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Beef Vindaloo with Fiery Spices
Experience the bold flavors of Indian cuisine with this classic Beef Vindaloo recipe, packed with a punch of fiery spices. This spicy curry is sure to tantalize your taste buds!
Ingredients:
– 1 lb beef strips (such as sirloin or ribeye)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) diced tomatoes
– 1 cup beef broth
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat. Add onions and cook until browned, about 5 minutes.
2. Add garlic, ginger, cumin, coriander, turmeric, chili powder, and cayenne pepper. Cook for 1 minute, stirring constantly.
3. Add beef strips and cook until browned, about 3-4 minutes.
4. Add diced tomatoes, beef broth, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sauce thickens.
5. Garnish with fresh cilantro and serve over basmati rice.
Cooking Time: 25-30 minutes
Golden Turmeric Lentil Dal
This comforting and aromatic lentil dal is infused with the warmth of turmeric, perfect for a cozy night in or as a nutritious meal prep option. With its rich golden color and subtle spices, this recipe is sure to become a new favorite.
Ingredients:
– 1 cup red or brown lentils, rinsed and drained
– 4 cups water or vegetable broth
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground turmeric
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the oil over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
2. Add the garlic, turmeric, and cumin. Cook for an additional minute, stirring constantly.
3. Add the lentils and water/broth. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
4. Season with salt to taste.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: Approximately 45 minutes
Butter Chicken with Creamy Tomato Sauce
A rich and flavorful Indian-inspired dish that combines tender chicken with a creamy tomato sauce, served atop basmati rice or naan bread.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream
– 1 tablespoon tomato paste
– 1 teaspoon garam masala powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt 1 tablespoon butter over medium heat. Add chicken and cook until browned, about 5-6 minutes.
3. Remove chicken from skillet; set aside.
4. In the same skillet, add remaining 1 tablespoon butter. Cook garlic for 1 minute.
5. Stir in diced tomatoes, heavy cream, tomato paste, garam masala powder, salt, and pepper. Bring to a simmer.
6. Return chicken to skillet; cook until coated with sauce, about 2-3 minutes.
7. Serve hot over basmati rice or naan bread. Garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Jamaican Curry Goat with Scotch Bonnet
Experience the bold flavors of Jamaica with this hearty curry goat recipe, infused with the fiery heat of Scotch Bonnet peppers.
Ingredients:
– 1 pound goat meat (or beef or lamb), cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 Scotch Bonnet pepper, chopped (use gloves when handling)
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 2 cups goat broth or beef broth
– 1 can (14 oz) diced tomatoes
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onions and cook until browned, about 5 minutes.
3. Add garlic, Scotch Bonnet pepper, curry powder, cumin, turmeric, salt, and black pepper. Cook for 1 minute.
4. Add goat meat and cook until browned on all sides, about 5 minutes.
5. Add broth and diced tomatoes. Bring to a simmer.
6. Reduce heat to low and let cook, covered, for 1 hour or until meat is tender.
Cooking Time: 1 hour
Malaysian Rendang Beef Curry
Rendang is a classic Malaysian curry dish that’s rich, flavorful, and tender. This recipe brings together the bold spices of rendang with the comfort of beef, perfect for a cozy dinner or special occasion.
Ingredients:
– 500g beef brisket or chuck, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 stalks lemongrass, bruised
– 1 cinnamon stick
– 1/2 teaspoon ground cumin
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon chili powder
– 1 can (14 oz) coconut milk
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, ginger, lemongrass, and cinnamon stick. Cook until fragrant, 2-3 minutes.
2. Add beef and cook until browned, about 5 minutes.
3. Stir in cumin, coriander powder, turmeric powder, and chili powder. Cook for 1 minute.
4. Pour in coconut milk and season with salt and black pepper.
5. Simmer the curry for 30-40 minutes or until beef is tender.
6. Garnish with cilantro leaves and serve over rice or roti.
Cooking Time: 45-50 minutes
Eggplant and Potato Curry
This flavorful curry is a perfect blend of Indian spices, tender eggplant, and creamy potatoes. Serve with basmati rice or naan for a satisfying meal.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 3-4 medium-sized potatoes, peeled and diced
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili powder (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened, about 3-4 minutes.
2. Add garlic, curry powder, cumin, turmeric, and chili powder (if using). Cook for 1 minute, stirring constantly.
3. Add sliced eggplant and diced potatoes. Stir to combine and cook for 5 minutes or until the vegetables start to brown.
4. Pour in coconut milk and stir well. Season with salt and pepper to taste.
5. Reduce heat to low and simmer, covered, for 20-25 minutes or until the vegetables are tender.
Cooking Time: 30-40 minutes
Japanese Curry with Tender Pork
This classic Japanese curry recipe is a staple of comfort food, perfect for a chilly evening or a cozy gathering. With tender pork, sweet potatoes, and a rich curry sauce, this dish is sure to satisfy your cravings.
Ingredients:
– 1 lb pork shoulder or loin, cut into bite-sized pieces
– 2 medium sweet potatoes, peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 cups Japanese curry roux (available at Asian markets)
– 2 cups water or pork broth
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat. Cook pork until browned, about 5 minutes. Remove from pan.
2. Add onion, garlic, and ginger to the pan; cook until softened, about 3 minutes.
3. Add curry roux and water/broth; stir until smooth. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add sweet potatoes and cooked pork to the sauce; simmer for an additional 15-20 minutes or until pork is tender.
5. Season with salt and pepper to taste. Garnish with green onions and sesame seeds if desired.
Cooking Time: 30-40 minutes
Red Curry Mussels with Lemongrass
A flavorful and aromatic Thai-inspired dish that combines the brininess of mussels with the warm, spicy flavors of red curry paste and the brightness of lemongrass. Perfect for a quick and impressive appetizer or main course.
Ingredients:
– 2 pounds mussels, scrubbed and debearded
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 stalk lemongrass, bruised
– 2 teaspoons red curry paste
– 1/4 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until onion is translucent, about 3 minutes.
3. Add lemongrass and curry paste; cook for 1 minute, stirring constantly.
4. Add mussels, coconut milk, salt, and pepper; stir to combine.
5. Cover skillet or wok and cook for 3-5 minutes, or until mussels are open.
6. Discard any unopened mussels and serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15 minutes
Sweet Potato and Chickpea Coconut Curry
This vibrant curry combines the natural sweetness of sweet potatoes with the nutty flavor of chickpeas, all wrapped up in a rich coconut sauce. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can chickpeas (14 oz), drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can coconut milk (14 oz)
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. In a large pan, sauté the onion and garlic until softened.
2. Add the ginger, cumin, turmeric, salt, and pepper. Cook for 1 minute.
3. Add the sweet potatoes and chickpeas. Stir to combine.
4. Pour in the coconut milk and bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the sweet potatoes are tender.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 20-25 minutes
Goan Fish Curry with Tamarind
This classic Goan recipe combines the rich flavors of tamarind, spices, and coconut milk to create a mouthwatering fish curry. Perfect for seafood lovers, this dish is a staple in many coastal communities.
Ingredients:
– 1 pound fish (pomfret or tilapia), cut into large pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon tamarind paste
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 1 can coconut milk (14 oz)
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add onions and cook until golden brown.
2. Add garlic, ginger, tamarind paste, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
3. Add the fish pieces and cook until they start to flake apart.
4. Pour in coconut milk and bring to a simmer.
5. Reduce heat to low and let it cook for 10-15 minutes or until the fish is cooked through.
6. Season with salt and garnish with cilantro.
Cooking Time: 20-25 minutes
Persian Ghormeh Sabzi Herb Stew
Persian Ghormeh Sabzi Herb Stew Recipe
Summary:
Ghormeh Sabzi is a popular Iranian herb stew that combines the freshness of herbs with the richness of lamb. This recipe is a simplified version of the traditional dish, perfect for a quick and flavorful meal.
Ingredients:
– 1 pound lamb or beef, cut into small pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup mixed herbs (parsley, cilantro, dill, and basil)
– 1 tablespoon dried barberry powder (optional)
– 1 teaspoon ground cumin
– Salt and black pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the lamb or beef and cook until browned, about 5 minutes.
3. Add the onions and garlic and cook until the onions are translucent, about 3-4 minutes.
4. Add the mixed herbs, barberry powder (if using), cumin, salt, and black pepper.
5. Stir well to combine and simmer for 20-25 minutes or until the lamb is tender.
Cooking Time: 30-35 minutes
Massaman Curry with Beef and Peanuts
Experience the rich flavors of Thailand with this comforting Massaman curry recipe, featuring tender beef and crunchy peanuts.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Massaman curry paste
– 1 can coconut milk
– 1 cup beef broth
– 1/4 cup peanuts
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat. Add beef and cook until browned, about 3-4 minutes.
2. Remove beef from the pan; set aside. Add onion, garlic, and ginger to the pan and sauté until softened, about 3-4 minutes.
3. Stir in curry paste and cook for 1 minute.
4. Pour in coconut milk, beef broth, and browned beef; bring to a simmer.
5. Reduce heat to low and let curry cook for 20-25 minutes or until the sauce thickens and the beef is tender.
6. Stir in peanuts and season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 30-40 minutes
Pumpkin and Cashew Nut Curry
This flavorful curry combines the sweetness of pumpkin with the creaminess of cashews, perfect for a cozy evening meal. Serve over rice or with naan bread for a satisfying dinner.
Ingredients:
– 1 medium pumpkin (about 2 lbs), peeled, seeded, and cubed
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder (optional)
– 1 can (14 oz) coconut milk
– 1 cup cashews, soaked overnight and drained
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, turmeric, and chili powder (if using). Cook for 1 minute.
3. Add pumpkin and coconut milk. Bring to a simmer.
4. Reduce heat to low and let cook, covered, for 20-25 minutes or until pumpkin is tender.
5. Stir in cashews and season with salt. Garnish with cilantro leaves.
Cooking Time: 25-30 minutes
Summary
Discover the aromatic flavors of Indian cuisine with these 18 curry spice recipes! From classic Chicken Tikka Masala to innovative dishes like Jamaican Curry Goat and Japanese Curry with Tender Pork, there’s something for every palate. Explore the use of coconut milk, tamarind, and scotch bonnet peppers in recipes like Vegetable Korma and Goan Fish Curry. Whether you’re a seasoned curry lover or just looking to spice up your meals, these flavorful dishes are sure to delight. Get cooking with this diverse collection of curry spices and discover new flavors from around the world!
