Curry Recipes

Curry is hugely popular in the UK and many of us try to recreate them at home and we have plenty of recipes for curry that you can try.It could be a mild chicken korma, a fiery madras, a subtle dhansak or an exotic thai curry. There is a huge variety in curry recipes.


2tsp cumin seeds
2tsp corriander seeds
1tsp fenugreek seeds (optional)
1tsp tumeric
1 large green chilli
2 onions
4 garlic cloves
3-4inches ginger root
1 pack chicken thighs / drums
1 tin chopped tomatoes
1 tin coconut milk 

Pre heat the oven to 190 degrees
For the curry paste:
Toast the cumin and coriander seeds (careful not to burn) and then crush with the fenugreek seeds into a fine powder, add the turmeric.
Put the onions, the chilli (I prefer seeds out) garlic cloves and peeled ginger into a liquidiser then add crushed spice mix - you should have a smooth paste.
For the chicken pot:
Brown the chicken off in a large frying pan and then put into a large casserole pot. (leave any fat/juices in the pan)
In the pan you browned the chicken in, pour the curry paste and heat on med-high heat for 2 minutes. Now add the chopped tomatoes and coconut milk and bring to boil.
Pour the curry mixture over the chicken and oven for approximately 1.5 hours.
Add some chopped fresh coriander to garnish - serve with rice and naan bread.

Mild Chinese Curry

2 chicken breasts (diced) (Any use of sharp utensils must be supervised by an adult)
2 Tbsp vegetable oil
3 Tbsp Wing Yip Chinese Curry Concentrate
1 medium Onion finely chopped (optional)
1 large potato (medium dice)
60 g frozen peas 

1.Heat the vegetable oil in a pan (this must be supervised by an adult)
2.Add the diced onions and cook until they are soft and start to turn a little brown at the edges.
3.Add the diced chicken and the curry concentrate.
4.Mix well and after 2 minutes add 500ml of water.
5.The curry will start to thicken as it cooks and you might need to add more water as required.
6.Add the potatoes and cook the curry until the potatoes are soft.
7.Add peas at this stage.
8.Serve with rice or on jacket potatoes

Flavourful Chicken Curry


1 kilo Chicken pieces
¼ cup Vegetable oil
4-5 large Chopped onions
5 tsp Garlic paste
4 tsp Ginger paste
4-5 Cloves
4-5 Cardamom pods
2 Cinamon sticks
2-3 Bay leaves
3 tsp Chilli powder
1 tsp turmeric powder
2 tsp Coriander powder
 Salt to taste
2 tsp Cumin powder


1.Heat oil in a heavy bottomed pan and add cloves,bay leaves,cardamoms,cinamon and onions. Fry until the onions are translucent.
2.Now add the ginger garlic paste and all other spices and salt.Fry for about 2 minutes and add a cup of water.Simmer until it’s fragrant and the gravy is thick.
3.Now add the chicken pieces and cook until until the chicken is tender.

Vegetable Curry


250gms cauliflower
¾ cup Peas
2 Potatoes
1 carrot
1 Tomato
2 Onions
2 garlic cloves
1 small Ginger (fresh)
1 tsp Chili powder
1 tbspn Garam masala powder
½ tspn Tumeric Powder
1 tspn Cumin seeds
4 tspn Oil
¾ cup coriander leaves. finely chopped

Cut the cauliflower into small pieces, peel the potatoes and carrot and cut them into small cubes, wash all vegetables.
Chop the tomatoes, grate the onions.
Make a smooth paste out of the ginger and garlic.
Heat oil in a vessel.
Add the cumin seeds.
Add onion and saut.
Add ginger-garlic and fry for one minute.
Add all powder masalas and vegetables.
Add salt and sugar.
Stir fry till crisp.
Add 2 cups hot water and cook till done.
Add coriander leaves before serving (optional).
See how to cook this recipe at

Does anyone know how to get the flavour out of fenugreek? That is what gives curry that you buy ready made the “curry” flavour, but when I use the powder it doesn’t taste like anything? Do you have to leave it to marinade or something?

Hi I am Richy,I would like to say Hello.

Thai Red Prawn and Mango Curry
Makes 2 servings

15ml tablespoon oil
1 spring onion, finely sliced
1 1/2  tablespoons red Thai curry paste (or according to taste)
200ml can coconut milk
250ml chicken stock
2 teaspoons fish sauce
350g butternut and sweet potato cubes
200g king prawns
1 teaspoon lime juice
150g mango cubes, diced
3-4 tablespoons chopped fresh coriander


Heat the wok oil in a large, heavy-based frying pan, and fry the sliced spring onion for a minute, then add the curry paste.
Whisk in the coconut milk, chicken stock and fish sauce and bring to the boil.
Tip in the butternut squash and sweet potato cubes and simmer, partially covered, for about 15 minutes, or until tender.
Drain the prawns under running water to remove excess ice and tumble them in to the pan, letting the sauce come back to the boil. When it does, add the lime juice and diced mango and cook for another minute or so until the prawns are cooked through.
Sprinkle with the chopped coriander as you serve over plain rice or wide rice noodles, or even both.