Who can say no to a curry? Do you have a favourite that makes it to curry night the most often? I have 20, yes 20 Curry Recipes that I like to call my best. Are you ready for the spice?
Oh what a night… Curry Night!
It’s curry night at least twice a week in my house so I like to change it up all the time. From India, Pakistan, Thailand, Malaysia and Burma/Myannmar I like to change things up on the regular. The world of curries is so diverse, so many amazing flavour combinations to try yourself at home. And I gotta say, once you get going, you’ll see just why the curry os one of the World’s culinary success stories. My recipes are fail-safe, and absolutely guaranteed to cure any spice craving. From mild to HOT – and everything in between.
Take out? Take away a recipe instead.
You’ll never order take-out or delivery curry again when you learn how to create restaurant style curry at home, and what’s even better – if you freeze what you don’t eat (curry was MADE for freezing) you’ll soon grow your available menu items to rival the best Curry Restaurants. So, here are my best curries of 2020, in no particular order…
The Imperial Chicken Curry hails from Northern India and it’s fit for a Raj! The thick, rich sauce, coats every mouthful, and is a thing wonder. If you’re clever about it, you’ll make the special Imperial powder in advance so that you can prepare this rich, wonderful sauce at the drop of a turban!
Chicken Pathia reminds me of my youth in the UK. This British/Indian creation evolved in Persia, to India then to The UK in the 70s. It’s a spicy treat, hot by design but utterly delicious – sweet, sour and spicy! It’s a curry you don’t often see on a menu outside the UK and worth a try if you like your curry raging.
Japan’s answer to curry, Katsu Curry, is one of the best! And it comes from a packet! I know, I know… this is a cookery blog, but the combination this slightly sweet, spicy creamy sauce with a crunchy katsu (breaded cutlet) and some soft, fluffy rice is other worldly. Who cares that a machine made it!?
The Burmese Chicken Curry has everything I love and need in a dish. It’s a light, healthy and super super fragrant. It’s probably up there as one of my all time favourite curries, so obviously made the list.I ALWAYS have a portion in the freezer and if I’m running low, feel real anxiety. It’s perfection.
The Madras Lamb Curry was one of the first curries I learned, and one who’s ingredients are engrained my head. It’s a complex, fragrant combination of spices, that create a wonderfully rich and glossy sauce. It’s a heady, satisfying curry that you’ll love.
For a lighter, more fragrant curry, I’ll often turn to the South Indian Salmon Curry. A creamy coconut sauce coats soft, tender salmon with a lightly spiced sauce that’s super simple to prepare at home. If you’re short on time, but still want to go big on flavour, get this curry cooking right away.
A Malaysian Chicken Curry is guaranteed to pop a smile on my face – simple to cook at home when you have the essential curry powder – It’s perfect for the freezer, so that you can call on it’s magic any time. Perfect with a big bowl of fluffy Jasmine rice or alongside a couple of flaky paratha breads to create the beloved dish Roti Canai. Thank you Malaysia!
Pakistani Lahore Chicken Curry brings a triumph of flavour, with a very simple recipe – there are not a huge roll-call of ingredients, but the ones that there are work splendidly hard together in creating one of the most fragrant sauces on the list. The lentils in this dish make this curry something very special indeed.
Indian Beef Balti Is a thick, dry curry from the North of India, prepared in a slightly different way to normal curries. The results are thick, creamy, glossy and really rather special. The flavours are intense, but not hot – a fragrant wonder – almost difficult to comprehend just how this curry became so tasty!
The Goan Chicken Vindaloo is a treasure of India. Evolved from the Portuguese, this dish is adored and feared in equal measure. My recipe is hot, but not eye blindlingly hot, so you’ll get to enjoy all the sweet and sour delights this curry brings to the table.
This Rajastani Lamb & Sweetcorn Curry is wonderfully unique! It offers up a sweetness to balance perfectly with the mildly spiced sauce. Unlike any other lamb curry I’ve eaten and one that’s on a regular rotation in my household. Perfect for those who like things a little milder.
What can I say about this Kofta in Green Masala Sauce!? The juicy lamb meatballs look sensational bathed in their green glory, and the flavour is equally as sensational. A lovely rich, yoghurt sauce with a mild spice is perfection alongside the fragrant lamb. A wonderful combination of authentic Indian flavour.
The Panang Chicken Curry is an intense coconut infused festival of flavour. Notes of lemongrass, chilli, galangal and so much more make it one of my all time favourite Thai curries. And just marvel at how wonderful it looks!!
For a fresh hit of goodness, try this amazing Jheenga Palak – a coconut and spinach sauce to accompany shrimp. This Indian curry is a quick preparation and brims with spice and personality. It’s a wonderful curry any time of the day or year. A real winner for those who are short on time.
The black pepper in this Indian Black Pepper Chicken Curry pre-dates the use of chilli in India. Native to the South of the country Black Pepper is used to great effect in bringing a long, lingering heat to this rich, creamy sauce. It’s one of my most favourite of all Indian curries.
A wonderful Vegetarian and Vegan option is this crazy-tasty eggplant & potato curry. Rich and decadent and super filling too. It’s great with a bunch of Indian breads or a bowl of fluffy Basmati rice. Aloo Baingan has everything!
Few curries leave me so satisfied as the amazing Rajma. A fabulous kidney Bean curry. Rajma is a simple and filling dish – not to mention super healthy. It’s one of my go to dishes for a simple weekday lunch or as an accompaniment to other curries in an Indian feast.
My Chicken Mughlai is a star curry if ever there was. Like a korma style sauce, it uses nuts (almonds) to create a splendid rich and creamy sauce. It’s packed with flavour and spice and doesn’t disappoint with either. A truly memorable curry.
As Thai curries go, the logic seems to be blow your head off spicy or blow your entire body up with spice. This treasure however, is one of Thailand’s mild offerings. Beef Massaman is a slowly cooked marvel that exudes every fragrance known to South East Asia. Impossibly easy, and unbelievably delicious. It’s up there as one of my all time favourite curries. Period.
I love a quick and easy curry to create at home. This Thai Yellow curry with Minced Pork is just that. Ground meat is an excellent choice for curries. They cook quickly and work really well in a sauce. This dish is milder than its green and red curry cousins but still packs a punch of flavour synonymous with Thailand.