Curry
17 recipes
Ulli Theeyal: Kerala Shallots in Roasted Coconut Tamarind Gravy
Ulli theeyal is Kerala's dark shallot curry in roasted coconut and tamarind gravy. Learn how far to roast the coconut, when oil separates, and what to swap.
Chicken Jalfrezi: Spiced Chicken with Peppers, Onion and Tomato (Jalfrezi)
How to make a home-style chicken jalfrezi for four: chicken briefly fried with cumin, turmeric and chili, set aside, then returned to a sauce of sliced onion, bell peppers, ginger, garlic and tomato and simmered with green chilies. Includes the reasoning behind each choice, a clear food-safety check for the chicken, ingredient swaps, troubleshooting, and the range of dishes that share the jalfrezi name.
Khoya Paneer: Indian Paneer Curry with Fresh Tomato and Khoya
How to make khoya paneer for 4: paneer cubes simmered in a curry of strained fresh tomato and khoya cooked in ghee with whole cardamom and cloves. Covers the difference between khoya and paneer, how this tomato version differs from a cashew-and-curd version of the same name, each cooking stage, fixes for common slips, and general guidance for leftovers.
Chicken Tikka Masala: Grilled Chicken Tikka Folded into a Tomato Masala Sauce
How to make chicken tikka masala from a Madhur Jaffrey recipe: chicken marinated in cream and spices, grilled on skewers, then folded into an onion, tomato and yoghurt masala sauce. Covers the uncertain origins, how it differs from related dishes, substitutions, and safe cooking of chicken.
Nihari: Pakistan's Slow-Cooked Bone-Marrow Curry for Breakfast
A full recipe for Pakistan's beloved nihari: beef shank and marrow bones stewed overnight in a rich spice gravy. A homemade nihari masala, how to draw the most from the marrow, and the dish's history from Mughal Delhi to Karachi's back streets.
Bunny Chow: Durban's Curry in a Hollowed-Out Loaf of Bread
How to make bunny chow, from the street food culture of Durban, South Africa: using an unsliced loaf with lamb, beef or bean curry, hollowing out the bread, carrot sambal, adjusting heat, storage, next-day ideas, regional variations and common mistakes.
Trinidad Doubles: Fried Bara Filled with Spiced Chickpea Curry
How to make doubles, the national street food of Trinidad and Tobago: two soft fried bara breads wrapped around fragrant channa (chickpea curry). Covers spice handling, frying temperature, substitutes for scotch bonnet, and the history of this Caribbean breakfast.
Bobotie: South Africa's National Dish of Curried Meat Baked Under Custard
A full recipe for bobotie, South Africa's national dish. Curry-spiced ground meat mixed with dried fruit and nuts, topped with an egg custard and baked. Covers its Cape Malay roots, how to serve it with turmeric rice, variations, storage and menu ideas.
Trinidadian Curry Chicken: India's Curry Crossed the Caribbean
Trinidadian curry chicken is bone-in chicken in green seasoning, simmered with curry powder and geera (cumin). Covers burning the curry and eating with roti.
Butter Chicken (Murgh Makhani): Delhi-Style, Made Without a Tandoor
Butter chicken, or murgh makhani, made in a home oven without a tandoor. Its Delhi origin at Moti Mahal, why the chicken is roasted first, how thick the tomato sauce should be, kasuri methi substitutes, storage and reheating, and what to buy and what to skip.
Rogan Josh Recipe: Kashmir's Red Mutton Curry
A recipe for rogan josh, the red meat stew of Kashmir in northern India, made the Kashmiri Pandit way with no onion or garlic. How to use yogurt, fennel, ginger powder, and asafetida, how to keep the yogurt from splitting, and the origin of the name and the two styles.
Chicken Karahi: Pakistani Tomato and Green Chili Curry Cooked in the Wok
Chicken karahi, a staple of Lahore's eateries, made with bone-in chicken, tomatoes, yogurt, ginger, garlic, and green chilies. Why there are no onions, how the dish took its name from the pot, the heat for breaking down the tomatoes, checking the chicken is cooked through, and serving with naan.
Gaeng Hang Le: Northern Thai Pork Curry with Ginger and Tamarind
A recipe for gaeng hang le, the pork curry of northern Thailand, made in a home kitchen. No coconut milk: ginger, tamarind, fermented shrimp paste, and toasted spices build sourness and aroma. Covers the differences between Chiang Mai and Chiang Saen, ingredient substitutes, how to judge tender pork, storage, and next-day ideas.
Chana Masala: North India's Chickpea Curry
How to make chana masala, North Indian home-style: soaking chickpeas, getting sourness and color from amchur or tea, substitutes for hard-to-find ingredients, a canned-chickpea shortcut, what goes wrong, storage, sides, and shopping priorities. Also useful for building a satisfying menu around beans.
Indian Cuisine Guide: Regional Styles and 20 Essential Dishes
India is about nine times the size of Japan, and its food varies enormously by region, religion, and community. A beginner's guide to the north, south, east, and west, 20 essential dishes, the main spices, vegetarian culture, and how faith shapes the table.
Kottu Roti: Sri Lanka's Chopped Flatbread Street Food
Kottu roti is a Sri Lankan street food of godamba roti chopped with two spatulas and stir-fried with vegetables, chicken and egg. With a quick curry sauce.
Roti Canai: Malaysia's Flaky Flatbread with Dal Curry
How to make Malaysian roti canai at home: a stretchy dough rested in oil, folded with ghee into dozens of crisp layers, cooked on a hot skillet and served with a lentil dal curry.