Indian Curry Recipes

What the rest of the world calls curry, Indians call it by dozens of individual names. Kori gassi. Butter chicken. Chettinad chicken. Palak paneer. Each one comes from a different region, uses a different spice mix, and tastes nothing like the others.

This collection covers the full range, from the coconut-based curries from South India to the rich, cream-finished gravies of North India. Most wet curries go with rice, and the drier ones with roti. A raita on the side completes the meal.

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Most popular curry recipes
Browse by type
What's in a name - Indian curry glossary
Build a meal around curry
Questions about Indian curries
Related Collections
💬 Reviews

START WITH THESE

Most popular curry recipes

Most kids liked to sleep in on Sundays. I was not one of them. My mother would start stir-frying onions in ghee the moment breakfast was done. My dad and I would head out early to the market for free-range chicken. By the time we got back, the kitchen smelled of toasted spices. That is the thing about Indian curries. The ones worth making take time. Not complicated time. Just unhurried time.

Find the right curry

Browse by type

Mangalorean and Coastal Curries

Coconut-based, tamarind-soured, tempered with coconut oil and curry leaves. The curries of the Tulu Nadu coast are cooked the way they have been made for generations.

North Indian Curries

Rich, often cream-finished, built on a slow-cooked onion and tomato base. Most of these are best with roti, paratha, or naan.

Vegetarian Curries

For dry vegetable dishes that are served alongside a curry, see Sabzis (Side Dishes).

REFERENCE

What's in a name - Indian curry glossary

Named for method

Bhuna

Stir-fried in its own juices. Thick, clinging sauce with very little water.

Named for method

Dum

Sealed and slow-cooked under steam. No added water. Cooks in its own juices.

Named for ingredient

Makhani

Makhhan means butter. Silky, cream-finished sauce. Butter chicken is makhani.

Named for ingredient

Saag

Made with blended green leafy vegetables. Spinach, mustard greens, or both.

Named for place

Chettinad

From Tamil Nadu. Bold, pungent whole spices. Stone flower and star anise.

Named for vessel

Kadhai

Cooked in an Indian wok. Thick sauce that coats the ingredients completely.

MEAL COMBINATIONS

Build a meal around curry

Mangalorean Feast

Kori gassi with neer dosa, soft idlis, and kori ajadina (dry chicken side dish)

North Indian Weeknight

Butter chicken or palak paneer with roti and cucumber raita

South Indian SUNDAY

Chettinad chicken with steamed rice and rasam

VEGETARIAN MEAL

Chole or rajma with rice and onion raita

Coastal Karnataka

Mangalorean fish curry with plain rice and a dry sabzi on the side

FREQUENTLY ASKED

Questions about Indian curries

What is curry?

Curry is a spice-infused dish, usually with a sauce or gravy base. The word comes from the Tamil kari, meaning a sauce seasoned with spices served with rice. For Indians, each dish has its own name. Butter chicken, kori gassi, palak paneer, chole. The word curry is a convenience used for the rest of the world.

Does Indian cooking use curry powder?

No. Curry powder was invented by the British to approximate the flavours of Indian food. Indian home cooks build each dish from individual whole spices and freshly ground masalas. Every region, every household, every dish has its own spice logic.

What is the difference between North Indian and South Indian curries?

North Indian curries tend to use a slow-cooked onion and tomato base, cream or butter to finish, and aromatic spices like cardamom, cloves, and cinnamon. South Indian curries lean on coconut, tamarind, mustard seeds, and curry leaves. The coastal curries of Karnataka, Kerala, and Tamil Nadu are some of the most distinct in the country.

How do I know which curry to serve with rice versus bread?

Wetter curries go with rice or soft flatbreads. Drier curries with a thick clinging sauce go with roti or paratha. There are no strict rules, and most curries work with both.

KEEP EXPLORING

The curries here do not exist in isolation. Kori gassi belongs with neer dosa from the Indian Breakfast or pundi from the Mangalorean Food collection. Most of these meals need something cooling alongside the raitas and chutneys that finish the plate. And if you want to understand the spice blends behind these dishes, Indian Spice Blends is where you'll find all the homemade masala recipes.