To celebrate National Curry Week we have been working on bringing you a list of the most popular Indian curry dishes with recipes. From traditional home style family favourites to favoured restaurant choices we have aimed to bring you a broad selection of curry recipes that you can make in your own kitchen. These are also very easy curry recipes without any sacrifice in flavour or authenticity. From delicious creamy Korma to a spicy Vindaloo we have a variety of curry recipes for all occasions. The other fantastic thing about curries is that they are so versatile. You can make them with chicken, lamb, beef, or make them vegetarian. We have put in a list of the minimum ingredients required for each recipe, and then also optional (but highly recommended!) additions depending on what you have readily available. Read on to find out more about delicious curry recipes and the origins of curry dishes. Each of these recipes will serve two hungry people, and are ideal for scaling up or down.

Butter Chicken

Known as Makhani Murgh in Hindi, butter chicken is famous for its smooth, creamy, and velvety sauce that is made from blending the onions, spices, and tomatoes together to form a silky sauce. If you do not have a blender, simply chop your onions and tomatoes very finely and simmer until smooth, then you can mash the sauce or even put it through a sieve. The chicken itself is marinated separately for a few hours before being put in the sauce, and this can even be done overnight to save yourself some effort on the day.

Ingredients:

For the marinade

500g of chicken breasts or thighs, cut into chunks
Two tablespoons of ginger garlic paste, or equivalent fresh
Two teaspoons of ground cumin
Two teaspoons of garam masala
Two teaspoons of ground coriander
One teaspoon of red chilli powder
One teaspoon of turmeric
Two teaspoons of salt
Enough yoghurt to coat the chicken

Method for the marinade:

Mix all of the above ingredients together thoroughly apart from the chicken, then place the chicken in the marinade, mix again, and put in the fridge and leave for at least an hour to overnight.

Ingredients for the sauce:

One tablespoon of oil
One tablespoon of butter
Three very finely chopped onions
Two tins of tomatoes
Two tablespoons of ginger garlic paste, or fresh equivalent
Four cardamom pods, remove the pods and keep the seeds
One teaspoon of ground cinnamon
Three cloves
Two teaspoons of ground coriander
Two teaspoons of ground cumin
Two teaspoons of garam masala
One teaspoon of turmeric
Two teaspoons of salt
One teaspoon of red chilli powder, to taste
Double cream to taste

Method:

Marinate chicken for at least an hour to overnight.
Heat up a pan to medium heat.
Take the bits of chicken out of the marinade and cook the chicken pieces on both sides for a few minutes, do this in batches if necessary, and then take out of the pan and put the chicken to the side.
Add oil and butter to the pan. Add your whole spices to the pan and toast for a few seconds. Add ginger garlic and ground spices and fry for another 30 seconds.
Add your onions and salt, stir thoroughly with the spices. Keep them cooking for at least 5 minutes, adding a dash more oil or water if necessary.
Add chopped tomatoes and cook until the smell of fresh tomatoes dissipates.
Blend your onions, spices, and tomatoes together until smooth. Place back in the pot.
Add your chicken pieces into the pan and cook for a few minutes, add sauce and simmer until the chicken is cooked through.
Add double cream to taste, and garnish with freshly chopped coriander or a drizzle of cream if you wish. Serve immediately.

Korma

This is a restaurant favourite that is extremely popular with people that are not a big fan of spice. The ideal Korma has a rich sauce that is extremely creamy, and a little sweet without being overpowering. This recipe works incredibly well with chicken, and you will need to use full fat cream so that the sauce does not separate. You can also add flaked almonds or cashew nuts as a garnish. A wonderfully indulgent and fragrant dish inspired by rich Mughal cuisine, this is sure to impress.

Ingredients:

Two chicken breasts, cut into cubes
300 ml of chicken stock
100ml of double cream
Two white onions, very finely chopped or even grated
Four teaspoons of ginger garlic paste, or fresh equivalent
A generous glug of vegetable oil
Two tablespoons of mango chutney, or failing that two teaspoons of sugar
Two heaped teaspoons of ground coriander
Two heaped teaspoons of ground cumin
One heaped teaspoon of turmeric
Half a teaspoon of chilli powder
Optional but highly recommended: One bay leaf, crushed seeds from 4 cardamom pods, 4 cloves, a pinch of saffron and a two inch single stick of cinnamon.

Method:

Cut the chicken into small cubes and season with black pepper, then fry this first in a little bit of oil until seared and mostly cooked. Take out of the pan and put to the side.
Fry your onion in a generous amount of oil until they are very soft, about ten minutes, and stir occasionally. Add your ginger garlic paste, then fry for another minute. Add in whole spices (except saffron) if using and fry for a further minute.
When the onions start to brown, put in your ground spices, add more oil if the onions starts to stick to the bottom of the pan. Fry for a minute or two.
Add in your stock and mango chutney, bring the mixture to a slight boil then back down to a simmer. Add saffron if using. Cook this for five minutes while stirring until the mixture reduces by half. You can at this point use a blender on the sauce to make it extra smooth.
Put the chicken back in the sauce. Add cream and stir through thoroughly. Cook for five to ten minutes, and check everything is cooked through. Remove cinnamon, bay leaves and cloves if used.
You can garnish with a few cashew nuts or almonds, or a few strands of saffron.

Madras

The Madras curry as it is known in the UK is a British Indian restaurant invention, particularly British Bangladeshi owned Indian restaurants, and does not really exist outside this sphere. This is a very spicy, aromatic, and tangy curry. Not for the faint of heart!
If you do not like your food too hot, reduce the chilli powder, add coconut milk to the sauce, or serve with yoghurt. This is a very simple, quick, easy, and versatile curry that is ideal for midweek cooking and freezes well.
The key to this dish, whether you are using curry powder or not, is at least one tablespoon of some acidity, be it white wine vinegar, tamarind, or lemon juice.

Ingredients:

500g of diced meat, be it chicken, lamb, or beef
Four onions, chopped
One heaped tablespoons of ginger garlic paste, or fresh equivalent
Two tins of tomatoes
Two teaspoons of garam masala
Three heaped teaspoons of cumin, seeds or ground cumin
Three heaped teaspoons of ground coriander
Two heaped teaspoons of chilli powder, or three to four chopped chillies
One heaped teaspoon of turmeric
One bay leaf
Two tablespoons of white wine vinegar, or one tablespoon of tamarind or lemon juice
Salt and ground black pepper to taste
Optional but recommended: Eight to ten curry leaves and/or freshly chopped coriander, a teaspoon of mustard seed, two teaspoons of ground fenugreek, a few peppercorns instead of ground pepper.

Method:

Pour a generous glug of oil in to a pot and heat up to a low to medium heat.
Add in any whole spices you are using and toast for a few seconds.
Add in your onions, ginger, garlic and fresh chillies if using.
Turn up the heat slightly and cook until the onions soften.
Add in your ground spices and stir thoroughly. Add a little dash more oil or water if this sticks to the bottom of the pan.
Add in your meat and brown.
Add in your tins of tomatoes and stir thoroughly. Add salt to taste.
Keep your curry simmering for thirty minutes, stirring occasionally.
Check the salt and spice levels, adding more to your taste if needed.
Add in a tablespoon of white wine vinegar. If using lemon juice or tamarind, add one tablespoon. Lower the heat.
Garnish with freshly chopped coriander if using.

Biryani

Biryanis are incredibly popular across South Asia, the diaspora, and beyond so there are many, many variations and many, many more strongly held opinions on what constitutes and belongs in a Biryani. The origins of this dish are within the Muslim population of South Asia, and there are many styles within this region and beyond in Western Asia, Afghanistan, Indonesia, Myanmar, the Philippines, South Africa, Thailand, Mauritius, Malaysia, and Singapore, as well as many other countries that the South Asian diaspora have moved to. This dish was initially brought to the South Asian region from Persia through the Mughal empire, and is probably the most well known dish from Mughal cuisine and a classic example of ‘dum’ cooking, in which ingredients are marinated first and then slow cooked together in a tightly sealed pot for maximum flavour. While this recipe at first may seem intimidating, it is actually surprisingly easy but there are a few steps to follow. This is a fantastic dish to make for a special occasion and can be made with diced chicken, chicken thighs, diced lamb, or diced beef.

Ingredients for the Biryani

500g of diced chicken, chicken thighs, chicken drumsticks. Or 500g of diced lamb or diced beef.

Ingredients for marinade:

Two heaped tablespoons of ginger garlic paste
One tablespoon of garam masala
One heaped teaspoon of salt
One heaped teaspoon of turmeric
One heaped teaspoon of ground cumin
One heaped teaspoon of ground coriander
One heaped teaspoon of chilli powder
A few tablespoons of full fat yoghurt, enough to cover the ingredients but not so that they are swimming in yoghurt

Ingredients for the rice:

Four bay leaves
Six cloves
Six cardamom pods, crushed and shells removed so only the seeds are used
Two inch stick of cinnamon
Two teaspoons of cumin seeds
One teaspoon of turmeric
Two tablespoons of salt

Other ingredients for the Biryani:

Three white onions, thinly sliced and fried until crispy
Optional but highly recommended: Mint leaves, coriander leaves, saffron water, chopped chillies

Method:

Roughly chop your meat component of the Biryani if not already diced.
Add the spices from the marinade into yoghurt, stir thoroughly until combined, then add in your meat. Marinate for at least twenty minutes to overnight.
Measure out 400g of rice, rinse until the water runs clear then soak for 30 minutes in warm water. Rinse again.
Bring water to the boil, add rice and rice spices together and cook until rice is just over halfway done. Drain and remove whole spices if you wish.
Remove the bits of meat and/or vegetables from the marinade and shake off any excess, then add to the bottom of a large oven proof pot. If using fried onions and chillies, add half of this too. You can simmer this for a minute if you wish.
Layer on your half cooked rice then add the rest of the onion, chilli, chopped coriander, and chopped mint if using. If you want you can also add a tablespoon of hot water to some saffron strands and add this for added colour/flavour. Cover with foil or a lid
Put in the oven at 190C/Gas Mark 5 for 45 minutes for chicken breasts, 1 hour for chicken on the bone, or 1 hour for diced lamb and diced beef.

Jalfrezi

Jalfrezi comes from Bengal, and is a corruption of colloquial Bengali for spicy, jhal, and a Persian word, porhezi, which translates roughly to self-denial. Thus this is a sauce that is hot, and also low calorie. During the British Raj, this sauce was also used as a way of cooking up any leftovers, so is incredibly versatile and can be used to curry just about anything. This recipe works with particularly well with chicken and a mix of red and green sliced peppers.

Ingredients:

500g of diced meat, chicken works well
Two tins of tomatoes
Three onions, white or red
Two peppers, one red and one green
One heaped tablespoon of ginger garlic paste, or fresh equivalent
Two green chillies, finely chopped and/or two heaped teaspoons of chilli powder (reduce for less heat)
One heaped teaspoon of turmeric
One heaped teaspoon of cumin
Two heaped teaspoons of garam masala
Salt to taste
Optional but highly recommended: One teaspoon of white wine/cider vinegar or lemon juice, one teaspoon of ground fenugreek, freshly chopped coriander for garnish

Method:

Add a generous glug of oil to a pan.
Put in onions and fry until they start to turn golden.
Add in ground spices, stir thoroughly.
Add your diced meat and cook until browned.
Add in tinned tomatoes, lower the heat slightly and keep stirring until you get your desired consistency
When the meat is cooked through add in bell peppers and cook until tender.
Add in a teaspoon of vinegar or lemon juice and stir before serving, garnish with freshly chopped coriander if you have it.

Bhuna

Bhuna refers to the tempering of spices in oil at the start of cooking. This recipe is very simple, has few ingredients, and a well rounded flavour. The bhuna is characterised by a thick sauce made from onions and tomatoes. Perfect with chicken, lamb, or beef.

Ingredients:

500g of diced chicken, lamb, or beef
Three onions, finely chopped
One tin of tomatoes
One heaped tablespoon of ginger garlic paste, or fresh equivalent
Two heaped teaspoons of garam masala
Two heaped teaspoons of ground cumin
Two heaped teaspoons of ground coriander
One heaped teaspoon of turmeric
One to two teaspoons of chilli powder, or one to two green chillies to taste
Two teaspoons of salt, to taste
Two tablespoons of oil/ghee
Optional: a touch of lemon juice, a teaspoon of ground fenugreek, added salt, a teaspoon of garam masala to finish

Method:

Heat oil in a pan to a medium heat.
Add in spices, stir for thirty seconds.
Add ginger garlic paste, stir for thirty seconds.
Add in onions, make sure nothing is sticking to the bottom of the pan. Add a touch more oil or water is this happens.
Add salt.
Stir onions until they soften.
Add in your meat and cook until browned slightly.
Add in your tin of tomatoes, if you want a thicker more liquid sauce add half a mug of water with a dash of salt.
Simmer for 30 minutes, stirring occasionally.
Add a touch of lemon juice and more salt to taste, if you wish.

Vindaloo

It is thought that the name comes from ‘vin’ referring to wine, and ‘aloo’ being Hindi for potatoes, but in fact this is a corruption of a Portuguese dish ‘Carne de vinha d’alhos’, which is meat in a wine marinade. The Vindaloo is an Indian version of this, and comes from Goa which was the centre of the Portuguese colony in India. This recipe is perfect with diced pork and potatoes, and packs a punch of extremely spicy and tangy flavours.

Ingredients:

500g of diced meat (preferably diced pork)
Three to Four potatoes in big chunks
Two tins of coconut milk
Three roughly chopped onions
Three inches of ginger, grated
One whole garlic, cloves crushed and finely chopped
Five tablespoons of white wine vinegar
One tablespoon of ground cumin
One tablespoon of ground coriander
One tablespoon of turmeric
One tablespoon of red chilli powder, less if you prefer your food not to be very spicy
One tablespoon of salt
Two teaspoons of ground black pepper
One tablespoon of mustard seed

Method:

Preheat your oven to 190C/Gas Mark 4.
Mix all your ground spices, salt, pepper, and vinegar into a paste. Add in your meat and stir thoroughly so that the meat is coated in the paste. Put this to the side while you prepare your onions, ginger and garlic. You can also leave the meat to marinade overnight if you wish.
Heat oil in a large oven proof pot. Add mustard seeds and cook for a few seconds until they start to pop.
Add onions and fry until they start to turn golden.
Add ginger and garlic, fry for a further minute.
Add in your meat and fry for five minutes.
Add in coconut milk and stir thoroughly. Simmer for a minute.
Add a lid or foil to the pot and put in the oven.
After 30 minutes add in your large chunks of potatoes, stir thoroughly, then return to the oven and cook for another 30 minutes.

Rogan Josh

There is a little debate as to where the name originates from, ‘Roughan’ in Urdu translates to oil or butter and ‘ghosht’ means lamb, thus meaning meat stewed in butter which is how the dish is made. This dish also has a distinctive red colour to the oil and sauce, and originally this colour would come from from using the Alkanna tinctoria flower, also known as the dyer’s alkanet, of which the roots produce a bright red colour when crushed. This could be another origin of the Rogan Josh name, as the flower’s Urdu name is Ratan Jot. These days the colour comes from using Kashmiri chillies, or red chilli powder.
This is a good recipe for people who do not eat onion or garlic, as traditionally this would be made with a tablespoon of fennel seeds, and a teaspoon of hing/asafoetida which are also wonderful substitutes for onions and garlic in most curries. This dish originates from Kashmir, and Kashmiri versions of this recipe do not contain tomatoes, onion, or garlic despite them being a popular addition elsewhere. It is believed the inclusion of onion, garlic, and tomatoes was as a result of Punjabi influence when this dish was brought there by the Mughals. If you must add tomatoes, add them after the meat and cook for a while so the acidity and flavour is reduced before adding the yoghurt.
This recipe is relatively easy, there is a bit of cooking at the beginning then you can just leave the covered pot on the stove on a very low heat for two to three hours while checking occasionally, making this an excellent alternative to a Sunday roast.
This dish tastes best when left to simmer for as long as possible. You want to cook this until a thick layer of red oil separates from the sauce and the meat is incredibly tender, and falls apart at the slightest touch. This is also perfect for diced lamb and diced beef.

Ingredients:

500g of diced lamb or diced beef
300g of full fat yoghurt
One garlic, cloves crushed and chopped
One inch of grated ginger
Two onions
5 tablespoons of oil, or preferably ghee
Two inches of cinnamon stick, or one teaspoon of ground cinnamon
8 cardamom pods, crush and use the seeds, discard the pods
6 cloves
Three bay leaves
Two teaspoons of cumin, seeds or ground cumin
Two to three teaspoons of red chilli powder
One tablespoon of ground coriander
Two teaspoons of garam masala
Salt to taste
Optional but recommended: Seeds from two black cardamom pods, two teaspoons of fennel seeds, generous pinch of saffron strands

Method:

Heat oil in a pot, crush your whole spices using a mortar and pestle, then add to the oil and fry for a few seconds.
If using onions, stir and cook for about five minutes, add ginger garlic, cook for another 5 minutes.
Add in your meat and brown, then reduce the heat slightly. Add in ground spices and stir so that the meat is coated in the spices.
Stir your yoghurt to remove any lumps, then add to the meat a bit at a time while stirring. Add saffron if using. Cook for a few minutes.
Put a lid on the pan, or cover with foil and leave to simmer on a low heat for two hours at least, checking occasionally that it is not sticking to the pan. Add a touch of water if this happens
Add two teaspoons of salt and a teaspoon of ground pepper, or more to taste. Cook for a further five minutes.
The dish is ready when there is a thick layer of oil.
Take out your bits of meat, and garnish with freshly chopped coriander if you have it.

Achari

Achar is the Hindi/Urdu word for pickle and the main flavours of this recipe come from pickles, mango and lime in this case. This is a very easy and versatile curry that is ideal for a midweek meal as it is can be made with any type of curry powder and the sauce is primarily made from the contents of jars of pickles. The result is an explosion of sweet, salty, spicy, and tangy flavours that compliment chicken, lamb, or beef.

Ingredients:

500g of diced chicken, lamb, or beef
Three onions, white or red, finely chopped
A heaped tablespoon of ginger garlic paste, or fresh equivalent
One tin of tomatoes
One tablespoon of mango chutney, chop any big bits
One tablespoon of lime pickle, chop up any big bits
One tablespoon of curry powder or garam masala, or a teaspoon each of black pepper, cumin, garam masala, ground coriander, turmeric, fenugreek,
Salt and pepper to taste
Optional but highly recommended: One bay leaf, chopped coriander for garnish

Method:

Heat up a little oil in to a pan, add your spices and cook for a few seconds until all the aromas are released.
Add in your onions and ginger garlic. Cook until they start to soften.
Add in your meat and cook for five to ten minutes.
Add in chopped tomatoes and chutneys, add two teaspoons of salt and a touch of ground pepper.
Simmer for twenty minutes, adding only a touch of water if needed. Keep cooking until your ingredients are cooked through and you have the consistency you desire
Garnish with chopped coriander if you wish.

Pathia

This sweet, sour, and spicy curry has its origins in Persia yet has found a home as a firm favourite in the British Indian curry houses. It was brought to India by the Parsi people, who originate from Iran but have been settled in India since the 8th Century.
The key to getting the particular balance and depth of flavour is to use tamarind rather than vinegar or lime juice as some recipes suggest. For the sweetness jaggery (Indian style cane sugar) works best, though brown sugar is a close second. If you don’t have either jaggery or brown sugar, a touch of mango chutney or honey would also work. If you don’t have curry leaves, you can also use two bay leaves. You can also make this dish without ginger if you can’t find any.
This recipe can be used for chicken, lamb, or beef, but also works spectacularly well with fish.

Ingredients:

500g of diced chicken, lamb, beef, or fish
Four finely chopped white or red onions
One tin of tomatoes
One tablespoon of garlic paste, or fresh equivalent
One tin of tomatoes
One bay leaf
Two heaped teaspoons of garam masala
Two heaped teaspoons of ground cumin
Two heaped teaspoons of ground coriander
Two teaspoons of red chilli powder and/or freshly chopped chillies to taste
Two teaspoons of salt, to taste
One tablespoon of tamarind paste
Two heaped teaspoons of brown sugar/jaggery, or one tablespoon of honey or one tablespoon of mango chutney
Optional but highly recommended: Two heaped teaspoons of ground fenugreek (methi), six curry leaves.

Method:
Heat up a generous amount of oil to medium heat in a pan, add your garlic (and ginger if using) and fry for a few seconds.
Add your powdered spices and stir for a few seconds. If they stick to the bottom of the pan add a touch of water or more oil. Stir thoroughly until you get a paste.
Add in your finely chopped onion and stir thoroughly. Add fresh chillies if using. Cook until the onions start to turn soft.
Add in your main ingredients. If using meat you want to add this to the pan and brown this, if using fish you put this in at a later point.
Add your tomatoes, bay leaves, curry leaves, and salt. Simmer for twenty minutes.
Add in your tamarind and sugar. Simmer for a further ten minutes. If using seafood add this in now. Make sure everything is cooked through before serving.
Garnish with freshly chopped coriander if you wish.

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