Indian Curry Recipes

A lot of the indian recipes you will see on this site or in recipe books will call for the use of ghee, or clarified butter. While you can substitute regular butter for the real thing, the extra effort involved in making your own ghee will pay off with a richer flavour in your curry dishes. Once you have made your ghee, it will keep for several months.

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This is a variation on the lamb keema curry recipe that I presented last time. Once again, the end result should be a dry curry with no sauce, but the addition of potato makes this a very filling curry. You can leave out the chillies if you don’t want it to be too hot.

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Keema curry is probably the indian dish that I make most often, because it is so simple and the end result is extremely versatile. You can serve it with breads, with rice, as a filling for dosa and samosas or it can even be formed into kebabs. I’ve been known to use this as an omelette filling in the morning!

This is a simple version using lamb, but I often use ground beef or turkey instead.

The end result should be dryer than you would expect for a curry, as there is no sauce, but you can add a little more liquid if you prefer.

If you’re feeling extravagant, try making the keema then using it as a filling for stuffed tikka chicken breasts. Absolutely delicious.

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Chicken Makhani or Butter Chicken is a delicious curry in it’s own right, but you will find it an excellent way to use up leftover cooked chicken. I often find this in my local Indian Restaurant’s lunchtime buffet selection, but it is definitely worth ordering a la carte, and even better made at home.

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This is a basic chicken curry that you could also use to make a beef or lamb curry. The sauce is made using the an onion, garlic and ginger puree. I have used peas in this recipe, you can use whatever vegatables you want to, cauliflower, potatoes and peppers work well. I have also added red bell peppers to the onion puree, for a bit of extra flavor, but you can leave this step out. If you don’t want to make your own curry paste, then bottled paste such as Pataks can be used. It’s often an ideal choice when you’re in a hurry. (more…)

This is a version of chicken vindaloo that does not need overnight marination. It is more like a very spicy hot curry than a true vindaloo but it’s useful when you’re in a hurry and you have a craving for a hot spicy curry.

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You can make this tandoori recipe in your oven, but when you’re having friends over for a barbecue, you can change up from the usual burgers and hot dogs and offer your guests something a little different. Barbecuing the tandoori chicken gives it a fantastic taste and colour.

This recipe can either be used on its own, or with a masala sauce to make chicken tandoori masala.

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Chicken Korma is a restaurant favorite and is meant to be a spicy curry, but not hot. Korma is a mughlai dish originating with the Mughal emperors and usually refers to a dish where the meat or vegetables are braised with water, yoghurt, stock or cream, but in the UK it usually refers to a mild curry with a thick, creamy sauce that usually contains almonds.

If you want to make this into a vegetarian korma, just leave out the chicken.

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Another idea for using up left over chicken or even turkey – perfect for the day after thanksgiving. You can buy ready roasted chickens in most supermarkets these days. Simply remove the skin from the chicken, chop it into small chunks, and make this delicious sauce to serve with it. You may add other vegetables if you want to bulk up the ingredients. I’d recommend peas or mushrooms.

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I’ve adapted this recipe from the book “Savoring The Spice Coast of India” by Maya Kaimal, a wonderful collection of Keralan recipes presented with some beautiful photography of the food and the local sights. The book really succeeds in presenting the cultural diversity of Kerala and the cuisine of the local hindu, muslim, jewish and christian communities. This particular recipe is made with a large quantity of green chillies, but it is spicy rather than hot, as the seeds are removed. You can vary the number of chilies you use according to your personal preference, and even leave the seeds in if you think you can take it, although I recommend making this as listed below the first time you try. Together with the tamarind, the result is a spicy, tangy, piquant dish that really is worth making.

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