Recipes Using Curry Powder

Chicken and coconut
curry

INGREDIENTS

For the roasted curry powder (makes more than you will need for this recipe)

  • handful uncooked basmati rice
  • 115g/4oz coriander seeds
  • 30–40g/1–1½oz cinnamon pieces
  • 30g/1oz black peppercorns
  • 30–55g/1–2oz dried chilli (depending on how spicy you like your curry)
  • 30g/1oz cumin seeds
  • 85g/3oz fennel seeds

For the curry

  • 2 tbsp coconut oil or vegetable oil
  • handful fresh curry leaves (approx. 10–12 leaves)
  • 1 onion, finely sliced
  • 2 garlic cloves, roughly chopped
  • small piece of ginger (approx. 2.5cm/1in), peeled and roughly chopped
  • 8 chicken thighs, boneless and skinless, cut into bite-sized pieces
  • 2 tbsp roasted curry powder (from above)
  • 200ml/7fl oz coconut milk
  • salt, to taste
  • freshly chopped coriander, to serve

METHOD

  1. For the curry powder, heat a wide heavy-based pan over a medium–high heat. Once hot, add the basmati rice and cook for a few minutes. When starting to brown, add the coriander seeds, cinnamon pieces and black peppercorns and toast for a few minutes while stirring. (You can tell when they are almost roasted as the seeds should start to pop and break when squeezed in the hand.)
  2. Add the dried chilli, cumin seeds and fennel seeds and continue to roast in the pan for a further 5 minutes, until fragrant and toasted. Remove from the heat and transfer to a large bowl and allow to cool.
  3. Once cool, grind the spices in a spice grinder or pestle and mortar until you have a fine powder.
  4. For the curry, heat the oil in a large pan and add the curry leaves, onion, garlic and ginger. Cook for 5–10 minutes until the onions are soft and lightly browned.
  5. Add the chicken pieces to the pan and allow to brown, whilst stirring frequently.
  6. Stir in the roasted curry powder, stir well to evenly coat all the chicken pieces and continue to cook for a further 5–10 minutes.
  7. Add the coconut milk and pour in a cup of water (approximately 250ml/9fl oz). Sprinkle in a teaspoon of salt, bring to the boil, then reduce the heat and cover with a lid. Allow the curry to simmer gently for around 30 minutes, until the chicken is cooked through. Remove the lid and allow the sauce to reduce for a further 5–10 minutes to thicken. Stir occasionally and if you think the curry needs a little more coconut milk, add during cooking.
  8. Transfer to a serving dish and sprinkle with freshly chopped coriander to serve. Serve with steamed rice (optional).

Lentil
curry

INGREDIENTS

  • 1 tbsp olive oil
  • 1 salad onion, sliced
  • 2 garlic cloves, chopped
  • ½ tsp turmeric powder
  • ½ tsp cumin seeds
  • ½ tsp mild curry powder
  • 2 green cardamom pods
  • 1 tbsp tomato purée
  • 100g/3½oz canned lentils, rinsed and drained
  • 50ml/2fl oz hot vegetable stock
  • 50ml/2fl oz double cream
  • salt and freshly ground black pepper
  • 2 hot ready-made chapatis

METHOD

  1. Heat the olive oil in a frying pan over a medium heat. Add the onions and garlic and fry for two minutes, until soft.
  2. Add the spices and cook through for two more minutes.
  3. Add the tomato purée, lentils, and vegetable stock. Bring to the boil, then reduce the heat to simmer for five minutes.
  4. Add the cream and season with salt and freshly ground black pepper.
  5. To serve, pour the lentil curry into a warm bowl with the warm chipattis served on a plate alongside.

Okra
curry

INGREDIENTS

  • 500g/1lb 2oz okra
  • 2–3 tbsp olive oil
  • ¼ tsp asafoetida
  • 2 onions, finely sliced
  • 1 tsp salt
  • 1 tsp ground coriander
  • 2 small green chillies, finely chopped
  • handful chopped fresh coriander
  • 1 tsp curry powder (Masala) (see tip)
  • pinch jeera masala (see tip)

METHOD

  1. Firstly prepare the okra. Wash the okra under cold running water and dry each one individually using kitchen paper. Top and tail the okra and cut into 1–2cm/ ½–¾in pieces.
  2. Heat the olive oil in a large sauté pan or frying pan. Once hot, add the asafoetida and fry for a minute, then add the onions and okra. Fry over a high heat for 4–5 minutes, stirring continuously, before adding the salt.
  3. Stir in the ground coriander and chopped chillies and continue to fry over a high heat for a further 2–3 minutes while stirring constantly.
  4. Stir in the freshly chopped coriander leaves and cook for a further few minutes until the onions start to brown and caramelise. Add the Kashmiri curry masala and cook for another 2 minutes.
  5. Remove from the heat and finally sprinkle over a generous pinch of jeera masala. Stir through the curry and serve at once.

RECIPE TIPS

Jeera masala is a spice blend of roasted and ground coriander seeds and cumin seeds.
Kashmiri curry masala (or bassar curry powder) is a spice blend which is often homemade so the spices can vary. Typically, it contains turmeric, fenugreek seeds, cumin powder, Kashmiri chilli powder, coriander powder, olive oil, paprika and tandoori masala. Both can be bought online or in Asian supermarkets.

Coconut fish
curry

INGREDIENTS

For the spice paste

  • 1 green chilli, roughly chopped
  • pinch dried chilli flakes
  • 2 tbsp vegetable oil
  • ½ lemon, juice only
  • handful fresh coriander, plus extra for garnish

For the curry

  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 1 large sweet potato, peeled and chopped
  • 1 tsp curry powder
  • 1 tsp cumin
  • 150/5oz cod or pollack fillet, skinned and chopped (frozen is fine)
  • ½ tin coconut milk
  • 1 handful spinach leaves, or 2 blocks frozen spinach, defrosted and liquid squeezed out
  • ½ lime, juice only
  • salt, to taste

METHOD

  1. For the spice paste, place all of the spice paste ingredients into a food processor and blend until smooth. (You can use a pestle and mortar for this, too.)
  2. For the curry, heat the vegetable oil in a wok and gently fry the onion and garlic for 4-5 minutes, or until softened. Add the sweet potato, curry powder and cumin and continue to fry for further 5-10 minutes, until the sweet potato has softened, then add the fish and two tablespoons of the spice paste. Stir to coat the fish in the spices, then add the coconut milk and bring to a gentle simmer.
  3. Stir in the baby spinach leaves, lime juice and season with salt, to taste. Cook for another 2-3 minutes, then stir in the coriander.
  4. Spoon the curry into a bowl and serve.

Sweet potato
curry

INGREDIENTS

  • 1 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • ½ onion, sliced
  • ½ red chilli, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp medium curry powder
  • 1 tsp turmeric
  • 2 tbsp tomato purée
  • 200ml/7fl oz vegetable stock
  • 250g/9oz sweet potato, peeled and cut into cubes
  • 100g/3½oz broccoli, chopped
  • salt and freshly ground black pepper
  • chopped coriander, to garnish
  • spoonful Greek yoghurt, to serve

METHOD

  1. Heat the oil in a frying pan over a medium heat. Add the garlic and shallots and fry until softened.
  2. Add the chilli, cumin seeds, curry powder and turmeric powder and fry for a further minute to release the aromas.
  3. Add the tomato purée and vegetable stock, stir well and bring to a simmer.
  4. Add the sweet potato and broccoli and simmer for 10 minutes, or until the sweet potato is cooked through. Season, to taste, with salt and freshly ground black pepper.
  5. To serve, pour into a warm bowl, sprinkle with the fresh coriander and spoon the yoghurt into the middle.

Vegan chickpea
curry

INGREDIENTS

  • 1 tbsp oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • ¼ tsp salt
  • ½ tsp cumin powder
  • ¼ tsp coriander powder
  • ¼ tsp turmeric powder
  • 1 tbsp tsp curry powder
  • 1 fresh tomato, chopped
  • 400g tin chickpeas, drained and rinsed
  • 5cm/2in piece root ginger, grated
  • pinch of garam masala
  • pitta breads or plain basmati rice, to serve

METHOD

  1. Heat a deep lidded saucepan or a medium sized wok and add the oil. Fry the onions and garlic, until the onions are caramelised
  2. Add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomato. Cook the sauce until it begins to thicken.
  3. Add 4 tablespoons water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking.
  4. Cover and simmer for 5 minutes. Then add the ginger and the garam masala. Cook for another minute.
  5. Serve with pitta breads or plain basmati rice.

Aromatic beef
curry

INGREDIENTS

  • 125ml/4fl oz ghee or vegetable oil
  • 400g/14oz beef braising steak, diced into 3cm chunks
  • 1 medium onion, diced
  • 2 garlic cloves, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground black pepper
  • 1 tsp chilli powder
  • 1 tbsp curry powder
  • ½ tsp ground ginger
  • 3 cloves
  • 3 cardamom pods (optional)
  • ½ tsp ground cinnamon
  • ½ x 400g/14oz can chopped tomatoes
  • 125g/4½oz natural yoghurt
  • 1 tbsp vinegar
  • salt
  • pinch sugar

METHOD

  1. Heat a lidded frying pan over a medium heat and add the ghee or oil. Fry the meat until lightly browned on all sides, then remove from the pan with a slotted spoon, cover and set aside.
  2. Add the onion and garlic to the pan and fry over a low heat until soft. Turn the heat up slightly, add the spices and fry for 1 minute, they should start to smell aromatic, without burning.
  3. Return the beef to the pan, add the tomatoes and bring to the boil. Take the pan off the heat and stir in the yoghurt and vinegar, then season to taste with the salt and the sugar.
  4. Return the pan to the heat, bring back to the boil and simmer, covered, for 1½ hours, or until the meat is tender.

RECIPE TIPS

The curry could alternately be cooked in the oven from the end of step 3 onwards: simply preheat the oven to 190C/375F/Gas 5, then pour the contents of the pan into a lidded ovenproof dish and cook for 2 hours with the lid on, until the meat is tender.

Goan lamb
curry

INGREDIENTS

For the curry

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 stick cinnamon
  • 1kg/2lb 2oz leg of lamb or mutton, boned and cut into 2.5cm/1in cubes
  • 2 onions, finely sliced
  • 2 garlic cloves, crushed
  • 2.5cm/1in piece fresh root ginger, finely grated
  • 2 long red chillies, sliced
  • 3 tbsp tamarind paste
  • 1 tbsp Curry Powder
  • 1 tsp amchoor (mango powder)
  • 500ml/18fl oz beef stock
  • 90g/3½oz desiccated coconut
  • 1 x 400ml/14fl oz can coconut milk
  • 2 tbsp fresh coriander leaves

For the pilau rice

  • 2 tbsp vegetable oil
  • 1 onion, finely diced
  • 1 garlic clove, crushed
  • 3 green cardamom pods, split
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 3 cloves
  • 1 cinnamon stick
  • 8 curry leaves
  • 400g/14oz basmati rice
  • ½ lemon, juice only

To serve

  • 200g/7oz Greek-style yoghurt
  • 200g/7oz mango chutney

METHOD

  1. For the curry, heat a heavy-based frying pan until hot, add the cumin and coriander seeds and cinnamon and toast for a few seconds. Place the spices into a pestle and mortar or spice grinder and grind to a powder.
  2. Heat a large heavy-based saucepan pan or casserole dish until hot, add the vegetable oil and the mutton and cook until golden-brown all over. Remove using a slotted spoon and set aside.
  3. Add the onions and cook for 10 minutes, or until soft and golden-brown.
  4. Add the garlic, ginger, chilli, toasted spices and remaining spices and cook for one minute.
  5. Return the mutton to the pan then add the beef stock and bring to a simmer. Cover with a lid and cook over a gentle heat for one hour then remove the lid.
  6. Add the desiccated coconut and the coconut milk and return to a simmer. Cook for another 30 minutes, or until just thickened and the meat is tender. Season, to taste, with salt and freshly ground black pepper.
  7. For the rice, heat a saucepan until hot. Add the oil, onion, garlic and spices, and fry for two minutes.
  8. Stir in the rice and add 600ml/1pint 1fl oz water. Bring to the boil, cover and reduce to a gentle simmer. Cook for 18-20 minutes until the rice is tender and all the liquid absorbed. Season with salt, freshly ground black pepper, lemon juice, then stir in the coriander leaves.
  9. Spoon the mutton onto plates with a pile of rice alongside. Finish with a spoonful of yoghurt and mango chutney.

King prawn coconut
curry

INGREDIENTS

For the boiled basmati rice

  • 350g/12oz basmati rice
  • 1 tbsp ghee
  • pinch smoked salt

For the prawns

  • ½ tsp ground turmeric
  • 1 tsp salt
  • 400g/14oz prawns, peeled and de-veined (the largest size you can find)
  • 90ml/3fl oz vegetable oil
  • 2 bay leaves
  • 3 medium red onions, blended to a fine paste
  • 1 tbsp ground cumin
  • 1 tbsp curry powder
  • 1 tsp ground turmeric
  • 2 tbsp ginger and garlic paste
  • 1 tsp salt
  • 2 green chillies, slit lengthways
  • 75ml/2½fl oz coconut milk
  • shellfish stock, if needed
  • ½ tsp sugar (optional)
  • ½ tsp ground green cardamom
  • 1 tbsp chopped fresh coriander
  • ½ lime, juice only

METHOD

  1. For the boiled basmati rice, add 600ml20fl oz of water to the saucepan, then add the rice and salt. Cook on a low heat until all the water has disappeared. Place a lid on top and set aside for 20 minutes.
  2. For the prawns, marinate the prawns with the turmeric and salt in a shallow dish in a cool place for 30 minutes to an hour.
  3. Heat 60ml/2fl oz of the oil in a pan and add the bay leaves and onion paste. Fry gently for 6-8 minutes on medium heat, or until very light brown.
  4. Meanwhile heat the remaining oil in a non-stick frying pan and fry the prawns briefly for a minute or two. Set aside.
  5. Mix the ground cumin, turmeric and ginger-garlic paste in 75ml/2½fl oz of water and add to the onions, reduce the heat and cook for 2-3 minutes stirring regularly.
  6. Add salt, green chillies and the prawns and stir for one minute. Mix in the coconut milk and simmer for 2-3 minutes, or just until the prawns are cooked, adding a little shellfish stock if necessary.
  7. Season to taste with sugar. Sprinkle over the cardamom powder and coriander and a squeeze of lime. Stir the ghee and smoked salt into the rice and serve immediately.

Lamb curry
with basmati rice

INGREDIENTS

  • 2 tbsp vegetable oil
  • 900g/2lb lamb fillet, cut into 3cm/1in cubes
  • 2 onions, roughly chopped
  • 3 garlic cloves, peeled and crushed
  • 2 green chillies, finely chopped
  • 1 tbsp grated fresh ginger
  • 1 tbsp ground turmeric
  • 1 tbsp Curry powder
  • 1½ tbsp garam masala
  • 1½ tbsp ground cumin
  • 1 tbsp chilli powder
  • 1 tbsp plain flour
  • 6 large tomatoes, roughly chopped
  • 400ml/14fl oz coconut milk
  • 600ml/1 pint chicken stock
  • 250g/9oz baby spinach leaves
  • 1 pomegranate, seeded
  • 200g/7oz plain yoghurt
  • salt and freshly ground black pepper
  • steamed basmati rice, to serve

METHOD

  1. Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside.
  2. Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden and softened.
  3. Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute.
  4. Add the flour and cook for a further minute.
  5. Add the tomatoes and coconut milk and heat to bring to a simmer.
  6. Add the lamb and enough chicken stock to just cover the lamb. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan.
  7. Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the lamb is tender and cooked through.
  8. Skim off any excess fat from the surface of the sauce, then add the spinach and pomegranate. Cook for 1-2 minutes, until the spinach has wilted.
  9. Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well.
  10. Serve onto warmed plates with steamed basmati rice alongside.

Bunny
chow

INGREDIENTS

  • 2 tbsp vegetable oil
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • 2.5cm/1in piece of cinnamon stick
  • 2 green cardamom pods
  • 1 star anise
  • 1 bay leaf
  • 1 onion, finely chopped
  • 2 tbsp South African curry powder
  • 2 tomatoes, chopped
  • 1kg/2lb 2oz boneless leg of lamb, cut into 1.5cm/½in dices
  • 1 tbsp finely chopped fresh ginger
  • 1 tbsp finely chopped garlic
  • 10-12 curry leaves
  • 1 tbsp curry powder
  • 2 large potatoes, cut in cubes the same size as the meat
  • salt
  • 2 tbsp finely chopped coriander leaves
  • 2 tbsp lime juice
  • 2 loaves of crusty white bread, unsliced, each cut across in half in the middle and most of the crumbs removed
  • coriander cress or sprigs, to garnish

METHOD

  1. Heat the oil in a pan and sauté the whole spices and bay leaf until the spices sizzle.
  2. Add the onion and cook for 5–7 minutes until translucent.
  3. Stir in the curry powder and sauté for one minute, then add the tomatoes and stir to mix.
  4. Cook on medium heat, stirring often, until you get a sauce-like consistency.
  5. Add the meat, ginger, garlic and curry leaves and 300ml/11fl oz water, bring to the boil then reduce the heat and simmer, stirring occasionally, for 40-50 minutes or until the meat is tender.
  6. Add the potatoes, salt to taste and 200ml/7fl oz water. Continue simmering until the meat and potatoes are perfectly cooked (about 15 minutes).
  7. Stir in the chopped coriander and lime juice.
  8. To serve, spoon into the hollows in the bread and garnish with coriander cress.

Whole eggs in coconut masala
(egg molee)

INGREDIENTS

  • 3 tbsp vegetable oil
  • 6 free-range eggs, hard-boiled, peeled and left whole
  • 1 tsp ground turmeric
  • 1 tsp Kashmiri chilli powder
  • 1 tbsp Curry powder
  • 400ml/14fl oz coconut milk
  • 2 medium red onions, very thinly sliced
  • 4cm/1½in fresh root ginger, finely shredded
  • 3 fresh green chillies, thinly sliced, with seeds
  • ½ tsp salt
  • 1 tsp sugar
  • handful of coriander leaves, chopped
  • ½ tsp garam masala

To serve

  • boiled basmati rice

METHOD

  1. Heat the oil in a heavy-based saucepan or karahi over a medium heat, add the whole eggs and fry for 1–2 minutes, or until lightly coloured, then add the turmeric and chilli powder and cook for another 30 seconds. Stir in the coconut milk and bring to a simmer.
  2. Add the onions, ginger, chillies and salt, and simmer for five minutes, or until the coconut milk has reduced in volume by half and the onions are just softened, adding a splash of water if it becomes too thick. Stir in the sugar and coriander and sprinkle with garam masala. Halve the eggs, and serve with rice.

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