Are you ready to spice up your meals with aromatic curry spices? Look no further! In this article, we will take you on a culinary journey around the world, exploring 18 mouth-watering curry recipes that are sure to tantalize your taste buds. From classic Chicken Tikka Masala to fragrant Lamb Rogan Josh, and from creamy Butter Chicken to spicy Thai Green Curry, these recipes showcase the rich diversity of Indian and Southeast Asian cuisine.
In this collection of recipes, you’ll find a variety of spices, herbs, and ingredients that will transport you to the bustling streets of India, the tranquil gardens of Thailand, or the vibrant markets of Singapore. Whether you’re a seasoned cook or just starting out, these aromatic curry spices recipes are sure to become new favorites in your kitchen.
Stay tuned for our next installment, where we’ll dive into the world of Indian and Southeast Asian cuisine and explore the art of blending spices, cooking techniques, and presentation styles that make these dishes truly special.
Classic Chicken Tikka Masala with Homemade Curry Spices
Experience the authentic flavors of Indian cuisine with this simple recipe for Classic Chicken Tikka Masala, featuring homemade curry spices. This creamy, aromatic dish is a staple in many Indian restaurants and is sure to become a favorite at home.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 2 teaspoons homemade curry spice mix (see below)
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Homemade Curry Spice Mix:
– 2 tablespoons coriander powder
– 1 tablespoon cumin powder
– 1 tablespoon garam masala powder
– 1/2 teaspoon cayenne pepper (optional)
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together yogurt, lemon juice, and curry spice mix.
3. Add chicken and marinate for at least 30 minutes or overnight.
4. Remove chicken from marinade, reserving excess sauce.
5. Grill or bake chicken until cooked through, about 6-8 minutes.
6. In a large skillet, combine reserved marinade, diced tomatoes, and heavy cream. Simmer over medium heat for 10-12 minutes or until sauce thickens.
7. Add cooked chicken to the skillet and simmer for an additional 2-3 minutes.
8. Season with salt and pepper to taste.
9. Garnish with cilantro leaves and serve hot.
Cooking Time: About 45-50 minutes.
Spicy Coconut Lentil Curry with Fresh Curry Leaves
This aromatic curry is a perfect blend of spices, lentils, and freshness from the curry leaves. The slight kick from the chilies adds depth to this comforting dish.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 medium ginger, grated
– 1 can (14 oz) diced tomatoes
– 1/4 cup coconut milk
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 10-12 fresh curry leaves
– Vegetable oil or ghee, for frying
Instructions:
1. In a large pot, heat oil over medium heat. Add onions, garlic, and ginger; cook until the mixture is soft and lightly browned (about 5 minutes).
2. Stir in curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute.
3. Add lentils, diced tomatoes, coconut milk, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until the lentils are tender.
4. Stir in curry leaves and adjust seasoning as needed.
Cooking Time: 35-40 minutes
Golden Turmeric Chickpea and Spinach Curry
A vibrant and flavorful Indian-inspired curry that’s perfect for a weeknight dinner or special occasion. This recipe combines the earthy sweetness of chickpeas with the bright, sunny flavor of turmeric.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground turmeric
– 1 can coconut milk (14 oz)
– 2 cups fresh spinach leaves
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute.
4. Stir in chickpeas and coconut milk. Bring to a simmer.
5. Reduce heat to low and let curry simmer for 10-15 minutes or until thickened.
6. Stir in spinach leaves. Season with salt and pepper to taste.
7. Serve hot over rice, naan, or with some crusty bread.
Cooking Time: 25-30 minutes
Fragrant Lamb Rogan Josh with Whole Spices
This classic Kashmiri dish is a masterclass in balancing bold flavors and aromas, with tender lamb at its heart. With the warmth of whole spices, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 pound boneless lamb shoulder or neck fillet, cut into 2-inch pieces
– 2 medium onions, thinly sliced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cayenne pepper
– 1 can (14 oz) diced tomatoes
– 1 cup lamb broth or water
– Salt and black pepper, to taste
– Whole spices: 2 cinnamon sticks, 6-8 whole cardamom pods, 3 whole cloves
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown the lamb pieces, then set aside.
2. Add onions and cook until caramelized, stirring occasionally. Add garlic, cumin, coriander, cinnamon, cardamom, and cayenne pepper; cook 1 minute.
3. Add diced tomatoes, lamb broth or water, browned lamb, salt, and black pepper. Stir to combine.
4. Cover and simmer for 2 hours, or until the lamb is tender. Remove whole spices before serving.
Cooking Time: 2 hours
Quick and Easy Vegetable Korma with Garam Masala
This aromatic and flavorful Indian-inspired dish is a perfect weeknight meal option, packed with the richness of garam masala and a medley of colorful vegetables. Ready in under 30 minutes, this quick korma is sure to please even the pickiest eaters.
Ingredients:
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 can (14 oz) coconut milk
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, garlic, red bell pepper, and yellow bell pepper; cook until vegetables are tender-crisp (5-7 minutes).
3. Stir in coconut milk, garam masala, cumin, salt, and pepper. Bring to a simmer.
4. Reduce heat to low and let korma simmer for 10-12 minutes or until thickened slightly.
5. Taste and adjust seasoning as needed.
6. Garnish with fresh cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 17-20 minutes
Thai Green Curry with Fresh Herbs and Spices
Experience the vibrant flavors of Thailand with this simple yet aromatic green curry recipe. Using fresh herbs and spices, this dish is perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 2 cups mixed vegetables (bell peppers, Thai basil leaves, bamboo shoots)
– 1/2 cup coconut milk
– 2 tablespoons green curry paste
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add the green curry paste and cook, stirring constantly, for 1 minute.
3. Add the mixed vegetables, coconut milk, garlic, ginger, cumin, salt, and pepper. Stir well to combine.
4. Bring the mixture to a simmer and cook for 5-7 minutes or until the vegetables are tender.
5. Taste and adjust seasoning as needed.
6. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 10-12 minutes
Slow-Cooked Beef Rendang with Toasted Spices
A classic Malaysian dish, beef rendang is a rich and flavorful curry made with tender beef, aromatic spices, and a hint of coconut. This slow-cooked recipe brings out the best in the ingredients, making it perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 kg beef brisket or chuck, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon coriander powder
– 1 tablespoon cumin powder
– 1 teaspoon turmeric powder
– 1/2 teaspoon cayenne pepper
– 1/2 cup coconut milk
– 2 tablespoons vegetable oil
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a slow cooker or Dutch oven over medium heat.
2. Add onions and cook until caramelized, about 10 minutes.
3. Add garlic, coriander powder, cumin powder, turmeric powder, and cayenne pepper. Cook for 1 minute.
4. Add beef and stir to coat with the spice mixture.
5. Pour in coconut milk and season with salt and black pepper.
6. Cover and cook on low for 8-10 hours or high for 4-6 hours.
7. Garnish with cilantro leaves and serve with steamed rice or roti.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Creamy Butter Chicken with Aromatic Curry Blend
This recipe combines tender chicken, rich butter, and the warmth of aromatic spices to create a comforting and flavorful dish perfect for any occasion.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons unsalted butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon Aromatic Curry Blend (see below)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Aromatic Curry Blend:
– 2 teaspoons ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cayenne pepper (optional)
Instructions:
1. Heat butter in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add chicken; cook until browned, about 5-6 minutes.
4. Stir in Aromatic Curry Blend; cook for 1 minute.
5. Pour in coconut milk; bring to a simmer.
6. Reduce heat to medium-low and let cook for 10-12 minutes or until chicken is cooked through.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves.
Cooking Time: 20-22 minutes
Fiery Goan Fish Curry with Tamarind and Spices
This bold and aromatic curry from Goa is a staple of Indian cuisine, combining the rich flavors of tamarind, spices, and fiery chilies. A perfect blend of sweet, sour, and spicy, this recipe makes for a delicious meal with steamed rice or roti.
Ingredients:
– 1 pound fish pieces (any white fish works well)
– 2 medium onions, chopped
– 3-4 green chilies, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/4 teaspoon cayenne pepper
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water or fish stock
– 2 tablespoons tamarind paste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add onions and cook until they caramelize.
2. Add chilies, garlic, ginger, cumin, coriander, turmeric, chili powder, and cayenne pepper. Cook for 1 minute.
3. Add fish pieces and cook until they’re coated with the spice mixture.
4. Pour in water or fish stock, tamarind paste, and salt. Stir well.
5. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the fish is cooked through.
6. Garnish with cilantro and serve hot.
Cooking Time: 15-18 minutes
Vegan Jackfruit Curry with Toasted Cumin and Coriander
This flavorful curry combines the tender texture of jackfruit with the warm, earthy spices of cumin and coriander. A perfect vegan main course or side dish that’s easy to make and packed with nutrients.
Ingredients:
– 1 cup jackfruit (canned or fresh)
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add jackfruit, diced tomatoes, and vegetable broth. Stir to combine.
5. Bring to a simmer and cook for 20-25 minutes or until the flavors have melded together and the jackfruit is tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro.
Cooking Time: 20-25 minutes
Persian Jeweled Rice with Saffron and Curry Spices
This aromatic rice dish is a staple of Persian cuisine, flavored with saffron, curry spices, and toasted nuts for a fragrant and visually appealing side dish.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 small onion, finely chopped
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt, to taste
– 1/4 cup chopped toasted almonds or pistachios
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Drain and cook the rice according to package instructions with saffron-infused water, cumin, curry powder, and salt.
3. In a pan, heat oil over medium heat and sauté chopped onion until golden brown.
4. Stir in cooked rice, chopped nuts, and a squeeze of lemon juice (optional).
5. Cook for an additional 2-3 minutes to combine flavors.
6. Serve hot and garnish with additional toasted nuts if desired.
Cooking Time: 45 minutes
Jamaican Curry Goat with Scotch Bonnet Peppers
This flavorful recipe combines the tender meat of goat with the bold flavors of Jamaican curry and the heat of scotch bonnet peppers, creating a dish that’s both authentic and aromatic. Perfect for those looking to spice up their dinner game!
Ingredients:
– 1 pound goat meat (or substitute with beef or lamb), cut into bite-sized pieces
– 2 Scotch bonnet peppers, chopped (use gloves when handling)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 2 cups coconut milk
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened (3-4 minutes).
3. Add garlic, curry powder, cumin, turmeric, salt, and black pepper; cook for 1 minute.
4. Add goat meat and cook until browned on all sides (5-6 minutes).
5. Add Scotch bonnet peppers and coconut milk; stir well.
6. Reduce heat to low and simmer for 30 minutes or until goat is tender.
Cooking Time: 45 minutes
Malaysian Nyonya Curry Laksa with Rempah Paste
A flavorful and aromatic noodle soup originating from the Peranakan community, Nyonya Curry Laksa is a beloved dish in Malaysia. This recipe uses rempah paste, a blend of spices that gives the curry its distinctive flavor.
Ingredients:
– 2 tablespoons vegetable oil
– 2 onions, chopped
– 4 cloves garlic, minced
– 1 tablespoon rempah paste (homemade or store-bought)
– 2 cups coconut milk
– 2 cups water
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper, to taste
– 200g rice noodles
– Chopped scallions, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and garlic; sauté until onions are translucent.
2. Add rempah paste and stir-fry for 1 minute.
3. Pour in coconut milk and water. Bring to a simmer.
4. Reduce heat to low and add cumin, coriander, salt, and pepper. Simmer for 10 minutes.
5. Cook rice noodles according to package instructions. Drain and set aside.
6. Ladle the curry broth into bowls and serve with cooked noodles. Garnish with chopped scallions.
Cooking Time: 20-25 minutes
Japanese Curry Rice with Apple and Honey
This unique twist on traditional Japanese curry rice adds a hint of sweetness from fresh apple and honey, creating a harmonious balance of flavors. This easy-to-make recipe is perfect for a quick weeknight dinner or a delightful lunch.
Ingredients:
– 1 cup Japanese curry roux
– 2 cups water
– 1 medium-sized apple, diced
– 2 tablespoons honey
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup cooked Japanese rice
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened.
2. Add the curry roux and stir well. Cook for 1-2 minutes.
3. Gradually add the water, whisking continuously. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the diced apple and honey. Stir well and cook for an additional 5 minutes or until the apple is tender.
5. Serve over cooked Japanese rice. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
South Indian Egg Curry with Mustard Seeds and Curry Leaves
This flavorful curry combines the richness of eggs with the pungency of mustard seeds and the aroma of curry leaves, all in a delicious South Indian-inspired dish.
Ingredients:
– 4-6 eggs
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 1 tablespoon mustard seeds
– 6-8 curry leaves
– 2 tablespoons coconut milk (optional)
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat.
2. Add chopped onion and cook until translucent.
3. Add garlic, cumin, coriander, turmeric, and chili powder; sauté for 1 minute.
4. Crack in the eggs and scramble them with the spice mixture.
5. Add mustard seeds and curry leaves; stir well.
6. Cook for an additional 2-3 minutes or until the eggs are cooked through.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with cilantro and coconut milk (if using).
Cooking Time: Approximately 15-20 minutes.
Moroccan Chickpea and Sweet Potato Tagine
This hearty vegetarian tagine is a flavorful and nutritious twist on traditional Moroccan cuisine. The combination of tender sweet potatoes, creamy chickpeas, and aromatic spices will transport your taste buds to the vibrant souks of Marrakech.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– Salt and pepper to taste
– 1 can diced tomatoes (14 oz)
– 1 cup vegetable broth
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add sweet potatoes, cumin, paprika, cinnamon, turmeric, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Stir in chickpeas, diced tomatoes, and broth. Bring to a simmer.
5. Reduce heat to low; cover and cook for 30-40 minutes or until sweet potatoes are tender.
6. Garnish with parsley or cilantro, if desired.
Cooking Time: 45-50 minutes
Singaporean Chili Crab with Curry Infused Sauce
Experience the bold flavors of Singapore’s national seafood dish, reimagined with a creamy curry twist. This recipe combines succulent crab meat with a rich, spicy sauce that will leave you craving more.
Ingredients:
– 1 lb jumbo lump crab meat
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup curry powder
– 1/4 cup chili flakes
– 1/2 cup coconut cream
– 2 tablespoons fish sauce
– 2 tablespoons soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion, garlic, and ginger; stir-fry until onion is translucent.
3. Add curry powder and chili flakes; cook for 1 minute.
4. Add crab meat and stir-fry until pink and cooked through.
5. Stir in coconut cream, fish sauce, soy sauce, salt, and pepper.
6. Simmer for 2-3 minutes or until sauce thickens slightly.
7. Serve immediately, garnished with cilantro leaves.
Cooking Time: 15-20 minutes
Afghan Spiced Eggplant Curry with Yogurt Drizzle
Experience the bold flavors of Afghan cuisine with this aromatic eggplant curry, infused with a blend of warming spices and served with a tangy yogurt drizzle.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground turmeric
– 1/4 teaspoon red pepper flakes (optional)
– 1 can diced tomatoes (14 oz)
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
– Yogurt Drizzle: 1 cup plain yogurt, 1 tablespoon lemon juice, 1 minced garlic clove
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, cumin, coriander, cinnamon, cardamom, turmeric, and red pepper flakes (if using). Cook for 1 minute.
3. Add eggplant and diced tomatoes. Season with salt and black pepper. Simmer for 20-25 minutes or until the eggplant is tender.
4. Stir in yogurt drizzle ingredients. Serve the curry over basmati rice or with naan bread.
Cooking Time: 30-40 minutes
Summary
Get ready to tantalize your taste buds with 18 aromatic curry spices recipes! From classic Chicken Tikka Masala to vegan Jackfruit Curry, and from Moroccan Chickpea Tagine to Japanese Curry Rice, this collection of recipes features a diverse array of flavors and cuisines. With ingredients ranging from fresh herbs and spices to whole cumin and coriander, these dishes are sure to add excitement to your mealtime routine. Whether you’re in the mood for something spicy, creamy, or simply aromatic, there’s a curry recipe here that’s sure to satisfy.