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5 Amazing Curry Dishes You Have to Try

Curries are so popular here in the UK that the famous Chicken Tikka masala has been voted a top 10 dish more than once. The love of curries hasn’t just started today, this love affair began way back in the 18th century and has grown stronger ever since. It has been loved so much that curry recipes have been adapted over the years to satiate people’s taste buds. Whether they add American style mustard to their dishes for a mild spice flavour, or they go completely out of left field and try combinations that you wouldn’t dream of (tomato sauce anyone?) No matter what people like with or in their curry, it is obvious that it is a staple in most people’s diets.

Today we have a curry house near every town, which speaks on the importance. However, you don’t have to go to a restaurant every time you enjoy your favourite curry. There are plenty of easy recipes, for instance, katsu chicken curry. Here are other amazing curry dishes that you should try right from the comfort of your home.

The Slow Cooker lamb curry

Prep Time: 10 minutes

Cooking Time: 6 hours

Ingredients

  • Cooked brown rice for serving
  • 1 large onion thinly sliced
  • 2 lean lamb stakes, diced and fats removed
  • 3 tablespoons of Madras curry paste
  • 75g of curly kale
  • 400g of chopped tomatoes
  • 1 cinnamon stick
  • 2 teaspoons of vegetable bouillon powder
  • 1 teaspoon cumin seeds
  • 25g red lentils
  • 1 tablespoon of grated ginger
  • 210g can chickpeas. You should not train.

Preparation

  1. Pour all the ingredients into the slow cooker pot and add 200ml of water then stir everything together.
  2. Cover the slow cooker pot with a lid and put it in the refrigerator overnight.
  3. The following day, stir again before cooking for 6 hours on low heat until the lamb is nice and soft.
  4. Serve with brown rice.

Old Delhi-style butter chicken

Prep Time: 50 minutes

Cooking Time: 1 hour + 1-hour marinating

Ingredients

  • Chutney and basmati rice for serving
  • 800g of skinless and boneless chicken thighs diced into bite sizes
  • Slice red and green chili
  • Coriander leaves
  • Finely sliced red onions

Marinade

  • teaspoon of turmeric
  • 120g Greek yogurt
  • Grated ginger
  • a teaspoon garam masala
  • 5 crushed cloves of garlic
  • 1 teaspoon of ground cumin
  • 1 tablespoon vegetable oil
  • 3 teaspoons of mild chili powder
  • Juice from 1 lemon

Sauce

  • 1 tablespoon sugar
  • 1kg plum tomatoes of ripe vine
  • 1 teaspoon garam masala
  • 1 teaspoon of grated ginger and 1 teaspoon of finely chopped ginger
  • 6 dried fenugreek leaves
  • 4 crushed garlic cloves
  • 75ml single cream
  • 4 green cardamom pods
  • 2 green peppers cut lengthwise
  • 2 cloves
  • 80g of diced butter
  • 1 bay leaf
  • 2 teaspoons chili powder

Preparation

  1. Using a large mixing bowl, combine all the marinade ingredients and 1 teaspoons of salt then stir.
  2. Toss in the pieces of chicken and mix further until the pieces are evenly coated.
  3. Cover the bowl and chill for 1 hour or overnight.
  4. Bring the oven to a temperature of 240C, transfer the marinated chicken to a baking tray leaving out the remainder of the marinade.
  5. Cook for 10 minutes on each side until they turn golden. Remove and set aside even if the chicken is not cooked through. It will cook further in the sauce.
  6. For the sauce, half all the tomatoes, put them in a pan in one layer, and pour in 125ml of water.
  7. Also add the bay leaf, cardamom, grated ginger, and garlic.
  8. Cover and let everything simmer for 25 minutes until all the tomatoes have completely disintegrated.
  9. Remove the residue spices before blending the tomato sauce with a stick blender.
  10. Serve the sauce and transfer it into a new pan then add the chili powder. Simmer for 12 more minutes until the puree thickens.
  11. Now add the chicken and any marinade from the roasting tray.
  12. Stir in the butter one at a time then let the mixture simmer for another 10 minutes.
  13. Throw in the chopped ginger, cream, and green chilis and let simmer for 2 more minutes.
  14. Toss in the fenugreek leaves and garam masala. Adjust the seasoning if necessary then add the sugar and stir. Serve with rice and chutney.

Slow Cooker Chicken curry

Prep Time 10 minutes

Cooking Time: 6 hours

Ingredients

  • Cooked brown rice
  • 1 roughly chopped red onion
  • A handful of coriander leaves
  • 3 tablespoons of mild curry paste
  • 2 skinless chicken legs with fat removed
  • 400g can of chopped tomatoes
  • 1 yellow pepper chopped
  • 2 tablespoons of vegetable bouillon powder
  • 1 tablespoon finely chopped ginger

Preparation

  1. In a slow cooker, put the onions, ginger, tomatoes, bouillon powder, yellow pepper, mild curry paste, and 300ml of water and stir.
  2. Dip the chicken legs under all the ingredients in the slow cooker, cover, and chill overnight.
  3. Cook the following day for 6 hours. Stir in the coriander before serving with rice.

Thai red curry

Prep Time: 15 minutes

Cooking Time: 20 minutes

Ingredients

  • Cooked Jasmine rice
  • 1 tablespoon vegetable oil
  • Ginger cut into matchsticks
  • 1 tablespoon of ginger and garlic paste
  • 1 red chili sliced diagonally
  • Red curry paste
  • Coriander and some more to serve
  • 800ml coconut milk
  • Thai basil
  • 8 boneless skinless chicken thighs cut into chunks
  • 1 tablespoon brown sugar
  • 4 lime leaves
  • 2 tablespoons fish sauce

Preparation

  1. Using a large saucepan, bring the vegetable oil to heat before frying the ginger and garlic paste for 2 minutes.
  2. Add 6 tablespoons of red curry paste then sizzle for a minute or two before adding in the coconut milk.
  3. Once boiled, reduce the heat and let it simmer until the oil rises to the top.
  4. Toss in the chicken pieces and the lime leaves then simmer for 12 more minutes.
  5. Add 1 tablespoon of fish sauce and sugar. Taste to adjust the flavour accordingly.
  6. Remove from the heat and stir in the Thai basil.
  7. Serve the curry in 4 bowls. Add one red chili on top and some jasmine rice on the side.

Prawn laksa curry bowl

Prep Time 5 minutes

Cooking Time: 10 minutes

Ingredients

  • A handful of roughly chopped coriander leaves
  • 1 tablespoon olive oil
  • 150g cooked king prawns
  • 1 finely sliced red chili
  • Juice from 1 lime
  • 1 lime halved
  • 3 tablespoons Thai red curry paste
  • 100g rice noodles
  • 400ml reduced-fat coconut milk
  • 1 vegetable stock cube
  • 2 teaspoons fish sauce

Preparation

  1. Bring the oil to heat in a saucepan and add the chili. Cook for a minute before adding the curry paste. Stir and allow cooking for another minute.
  2. Dissolve the vegetable stock cube in 700ml of water, pour into the saucepan, and stir.
  3. Stir in the coconut milk then boil.
  4. Now add the fish sauce, some seasoning, and then the rice noodles. Cook for 4 minutes until they soften.
  5. Pour in the lime juice, stir, and throw in the prawns. Cook for 3 minutes until the prawns get warm enough.
  6. Sprinkle on top with the coriander then serve with lemon wedges on the side.
Sam Roberts
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