10+ Curry Recipes to Spice Up Your Dinner Routine

Curry recipes bring a world of flavors right into your kitchen. There are so many types of curries, each using different spices, ingredients, and cooking styles.

These recipes let you try meals that suit your mood—mild or bold, spicy or mellow. They’re perfect for exploring new flavors and making food that feels warm and comforting.

1) Indian Butter Chicken (Murgh Makhani)

Butter Chicken is a classic Indian curry with creamy tomato sauce and tender, grilled chicken. The chicken usually gets marinated and cooked until it’s just a little charred for extra flavor.

The sauce comes together with tomatoes, butter, cream, and spices like garam masala, garlic, ginger, and Kashmiri chili powder. You cook everything down until it’s thick and rich.

Serve it with rice or warm naan—honestly, both are great. It’s rich but not too heavy, so it’s super popular with home cooks. If you want a detailed recipe, check it out here.

Ingredients

• Chicken (boneless, marinated)
• Butter
• Tomatoes or tomato paste
• Heavy cream
• Garlic and ginger
• Garam masala
• Kashmiri chili powder
• Cumin
• Green chili (optional)
• Salt

Cooking Instructions

1. Marinate the chicken with spices and yogurt, then grill or cook until done.
2. Heat butter, add garlic, ginger, cumin, and chili powder; cook until fragrant.
3. Stir in tomato paste and simmer to form a thick sauce.
4. Add cream and garam masala, then mix in the cooked chicken.
5. Simmer gently for about 10 minutes to combine flavors.
6. Serve hot with rice or naan.

2) Sri Lankan Spicy Chicken Curry

If you crave bold flavors, this Sri Lankan chicken curry might be your thing. It’s loaded with curry powder, chilies, and black pepper for a hot, rich taste.

Coconut milk and tamarind show up to smooth things out and add a little tang. Some recipes toss in green chilies or even scotch bonnet peppers for extra kick.

You can tweak the spice level, so don’t worry if you’re not a heat seeker. This curry’s deep red color comes from toasted Cayenne and curry powder.

The aroma is fantastic while it cooks. Make sure to have rice or flatbread ready to soak up all that sauce.

Ingredients

• 1 lb chicken, cut into pieces
• 1 cup coconut milk
• 2 tbsp curry powder
• 3-4 green chilies
• 1 scotch bonnet pepper (optional)
• 1 tbsp tamarind paste
• 1 tsp black pepper
• 1 tsp toasted Cayenne pepper
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• Salt to taste
• 2 tbsp oil

Cooking Instructions

1. Heat oil in a pan over medium heat.
2. Add onions, garlic, and ginger. Cook until soft.
3. Stir in curry powder, black pepper, and Cayenne pepper. Cook for 1 minute.
4. Add chicken pieces and cook until browned.
5. Mix in tamarind paste and green chilies.
6. Pour in coconut milk and simmer on low heat for 25-30 minutes.
7. Add salt to taste and cook until sauce thickens.
8. Serve hot with rice or bread.

3) Thai Red Curry with Vegetables

You can whip up a Thai red curry at home pretty fast with store-bought curry paste and coconut milk. It’s creamy, with just the right amount of spice and sweetness.

Eggplant, bell peppers, and green beans work well here, but honestly, use whatever veggies you like. Topping it with Thai basil or cilantro freshens everything up.

This dish comes together in about 30 minutes, so it’s a solid weeknight choice. It’s cozy and colorful.

Ingredients

• 1 tablespoon red curry paste
• 1 can (13.5 oz) coconut milk
• 1 small eggplant, chopped
• 1 bell pepper, sliced
• 1 cup green beans, trimmed
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• 1 tablespoon soy sauce or tamari
• Fresh Thai basil or cilantro for garnish

Cooking Instructions

1. Heat oil in a pan over medium heat.
2. Add red curry paste and cook for 1 minute.
3. Pour in coconut milk and stir to combine well.
4. Add eggplant, bell pepper, and green beans.
5. Simmer for 15 minutes until vegetables are tender.
6. Stir in sugar and soy sauce. Cook 2 more minutes.
7. Serve with rice and garnish with fresh herbs.

Find more tips for this dish at Thai Red Curry Recipe with Vegetables.

4) Japanese Chicken Curry with Potatoes and Carrots

Japanese chicken curry is a go-to for simple, comforting dinners. You get tender chicken, potatoes, and sweet carrots in a thick, savory sauce.

Let it simmer until everything is soft and the sauce thickens up. White rice is the classic pairing—don’t skip it!

This recipe is straightforward and quick, great for busy nights. You can start mild and adjust the spice if you want more kick.

Ingredients

• 1 lb (450g) chicken thighs, cut into bite-sized pieces
• 3 medium potatoes, peeled and chopped
• 2 carrots, sliced
• 1 onion, chopped
• 3 cups (700ml) chicken broth
• 1/2 cup (120ml) water
• 4 tbsp Japanese curry roux blocks
• 2 tbsp vegetable oil
• Cooked white rice, for serving

Cooking Instructions

1. Heat oil in a pot over medium heat. Brown the chicken pieces until lightly golden.
2. Add onions and cook until soft.
3. Pour in chicken broth and water, then add potatoes and carrots.
4. Bring to a boil, then simmer for 15 minutes or until vegetables are tender.
5. Break curry roux blocks into the pot and stir until the sauce thickens.
6. Simmer for 5 more minutes, stirring gently.
7. Serve the curry over warm white rice.

You can find more tips on making it at Just One Cookbook’s Japanese chicken curry page.

5) Creamy Coconut Chicken Curry

This creamy coconut chicken curry is so easy, you’ll probably end up making it more than once. It’s a one-pot meal, ready in about half an hour.

Coconut milk gives it a rich, smooth sauce, while curry powder and turmeric add warmth. Rice or naan bread makes the perfect side for soaking up all that goodness.

Garlic and onion add extra flavor without any fuss. If you want the step-by-step, check out this creamy coconut chicken one-pot dinner.

Ingredients

• Chicken breasts or thighs
• Coconut milk
• Curry powder
• Onion, chopped
• Garlic, minced
• Turmeric
• Tomato paste
• Salt and pepper
• Cooking oil

Cooking Instructions

1. Heat oil in a pot over medium heat.
2. Add onion and garlic; cook until soft.
3. Stir in curry powder, turmeric, and tomato paste; cook for 1 minute.
4. Add chicken pieces and cook until browned.
5. Pour in coconut milk; bring to a simmer.
6. Cook for 15-20 minutes until chicken is cooked through.
7. Season with salt and pepper.
8. Serve hot with rice or bread.

6) Quick Coconut Chicken Curry with Mango Chutney

You can throw together this coconut chicken curry fast, with just a few ingredients. The chicken simmers in coconut milk, making the sauce creamy but not heavy.

Mango chutney brings a sweet-tangy twist that pairs perfectly with the spices. This one’s great for busy days—it cooks up quickly and feels like comfort food.

Serve it with rice or naan, and maybe a spoonful of yogurt if you want to mellow out the heat. The ingredient list is simple, but the flavors come together really nicely.

Ingredients

• 1 pound boneless chicken breasts, cubed
• 1 can (14 oz) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon grated fresh ginger
• 2 garlic cloves, minced
• 1/4 cup mango chutney
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Yogurt for topping (optional)

Cooking Instructions

1. Heat oil in a pan over medium heat.
2. Add ginger and garlic; cook for 1 minute.
3. Stir in curry powder and cook another minute.
4. Add chicken pieces and cook until browned.
5. Pour in coconut milk and simmer for 10-15 minutes.
6. Stir in mango chutney and season with salt and pepper.
7. Serve hot with a dollop of yogurt if you like.

For more details, check the full recipe at Simple Home Edit’s Quick Coconut Chicken Curry.

7) Aloo Matar Potato and Pea Curry

Aloo Matar is a classic Indian curry featuring potatoes and green peas. You can cook it fast with basic spices and either fresh or canned tomatoes.

The flavor is mild and comforting, thanks to cumin, turmeric, and garam masala. Make it vegan by using oil instead of butter and skipping any dairy—easy!

This dish pairs well with rice or roti, and it’s perfect for a weeknight when you want something cozy without a lot of effort. There’s a great step-by-step version at Vegan Richa.

Ingredients:

• 3 medium potatoes, peeled and cubed
• 1 cup green peas (fresh or frozen)
• 1 large tomato, chopped
• 1 onion, finely chopped
• 2 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp coriander powder
• 2 tbsp oil
• Salt to taste
• 1 cup water

Cooking Instructions:

1. Heat oil in a pan and add cumin seeds.
2. Add chopped onions and cook until golden.
3. Stir in tomatoes and cook until soft.
4. Add turmeric, garam masala, coriander powder, and salt.
5. Add potatoes and peas, mix well.
6. Pour water, cover, and simmer for 15-20 minutes until potatoes are tender.
7. Serve hot with rice or flatbread.

8) Chana Masala Chickpea Curry

Chana masala is a cozy, simple chickpea curry that’s easy to whip up at home. It’s loaded with warm spices and simmers in a tomato-onion sauce.

If you’re after a healthy, plant-based meal that doesn’t eat up your evening, this dish is a solid pick. I love that you can toss everything in one pot—less cleanup, more flavor.

You’ll need ginger, garlic, and green chili for some bite. The spice mix brings heat, but it won’t blow your head off.

Serve it with rice or flatbread, and you’ve got a meal that sticks with you.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 green chili, chopped (optional)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• Salt to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Heat oil in a pot over medium heat.

2. Add onion, garlic, ginger, and green chili. Cook until the onion softens.

3. Stir in cumin, coriander, and garam masala. Let it cook for about a minute.

4. Toss in the chickpeas and tomatoes. Mix everything together.

5. Let it simmer, uncovered, for 15-20 minutes. Give it a stir now and then.

6. Add salt—taste and adjust as needed.

7. Garnish with cilantro right before you serve.

9) Kenyan Beef Curry

Kenyan Beef Curry brings some serious flavor with tender beef and a mix of warming spices. You’ll get ginger, garlic, and curry powder all working together.

This curry usually starts with onions and tomatoes, which make the sauce thick and rich. It goes great with rice, ugali, or chapati—take your pick.

Start by browning the beef. That’s where the flavor really kicks off.

Add the spices and let everything hang out and simmer. The longer it cooks, the better it tastes.

Ingredients

• 2 pounds sliced beef (sirloin or steak tips)
• 4 cloves garlic, minced
• 2 teaspoons ground ginger
• 2 tablespoons curry powder
• 2 large onions, chopped
• 2 tomatoes, chopped
• 2 tablespoons cooking oil
• 4 cups water
• Salt to taste

Cooking Instructions

1. Heat oil in a pan over medium heat.

2. Brown the beef until it’s no longer pink.

3. Add onions, garlic, and ginger. Cook until the onions soften.

4. Stir in curry powder and tomatoes.

5. Pour in water and add salt.

6. Cover and simmer on low for 1.5 to 2 hours. The beef should get nice and tender.

7. Serve hot with your favorite side.

Find more details on Kenyan Beef Curry recipes.

10) Malaysian Curry Laksa

Malaysian Curry Laksa is a noodle soup that’s all about bold, creamy coconut broth and a punchy curry kick. You get a mix of spices, coconut milk, and fresh herbs in every slurp.

Usually, you’ll find chicken, shrimp, or tofu in the bowl—whatever you’re craving. It’s hearty and honestly just hits the spot.

The base comes from a homemade curry paste. Cook it down with coconut milk, then add noodles.

Top with fresh veggies or a soft-boiled egg if you want. It’s the kind of dish that makes you want seconds.

Ingredients

• 3 servings noodles (rice or egg noodles)
• 4 tablespoons curry laksa paste
• 1 can (14 oz / 400 ml) coconut milk
• 1 cup chicken or shrimp (optional)
• Fresh herbs (cilantro, mint)
• Vegetables (bean sprouts, cucumber)
• Boiled eggs (optional)

Cooking Instructions

1. Cook the noodles as the package says. Set them aside when they’re done.

2. Warm up the curry paste in a pot on medium heat.

3. Pour in the coconut milk and give it a good stir.

4. Toss in your chicken or shrimp and let it cook through.

5. Ladle the broth over the noodles in each bowl.

6. Finish it off with fresh herbs, veggies, and maybe a boiled egg if you’re into that.