How to Make the BEST Curry at Home (2024)

Updated: Dec. 15, 2023

Curry is the ultimate one-pot meal! Once you know how to make curry, you can vary it in any number of ways to create a customizable dish that suits your taste buds.

For a long time, I thought curry was an Indian recipe I couldn’t master at home. It’s so full-flavored at restaurants, I assumed there was some kind of secret to its success. As it turns out, learning how to make curry at home is not only easy, it’s so easy to pull off that it’s become my go-to weeknight meal! It only requires one pot, and the prep is super simple.

What Is Curry?

Whether you’re brand-new to Indian cooking or have perfected the blend of flavors to make chicken tikka masala, you’ve probably come across the term “curry.”

This word has come to mean many things over the years, as Indian food traveled from the subcontinent to other countries. The spicy, flavorful Indian curry from your favorite takeout joint is most likely a British invention, brought back by soldiers returning from the subcontinent who incorporated the flavors they’d grown to love into a simple one-pot dish. This dish was heavily inspired by the North Indian version of a curry, using similar flavors and meats.

Curries within India vary depending on the region and might be meat-based, vegetable-based or even legume-based (incorporating chickpeas or lentils). Most curries in a region often (but not always) share similar characteristics.

North India: Usually tomato-based and thickened with heavy cream or yogurt, often incorporate meat like lamb or chicken or paneer (Indian cottage cheese) and sometimes slightly sweet.
South India: Often use mustard seeds, tamarind and curry leaves, thickened with coconut milk, and generally incorporate more seafood, though chicken, beef and vegetables are also popular.
West India: More inclined toward fish along the Konkan coast and spicier vegetable and red meat concoctions in the desert regions.
East India: Inclined toward seafood in the coastal region of Bengal, and thinner soups in the mountainous regions made with fish, lentils, meat and sprouts or shoots.

What Do You Put in a Curry?

The curry powder you might use at home is primarily a British creation, invented to make it easier to season curries once the Brits were back home. This blend usually has a base of turmeric (a beautiful yellow spice from the ginger family) and uses a mix of spices like cloves, cardamom, ginger, nutmeg, fennel, caraway, ajowan seeds, dried basil, mustard seeds, mace, poppy seeds, sesame seeds, saffron or cinnamon.

You might find it in supermarket aisles in the USA and the UK, but you’re unlikely to find it on a grocery list in India. Most recipes call for a specific blend of specific Indian spices and herbs depending on the region and the type of meat or vegetables being used. A common one is garam masala, a warm Indian spice blend that includes cinnamon, cloves and plenty of black pepper.

The real secret to curry success is using fresh spices. Toss the spices you’ve had in the cupboard for ages (yes, spices do expire) and purchase a batch of fresh new ones for your masala daba (AKA a spice container).

How Do You Make Curry Spicy?

Curries derive their spice from peppers—fresh, dried, blended in a paste or in powdered form—so adding extra chili peppers is an easy way to make your curry spicier. If you make your own curry or garam masala spice blend, add extra cayenne pepper to the mix. When using store-bought spices or curry pastes, the easiest way to add spice is to add fresh chilies like jalapeno, serrano, habanero or Scotch bonnet.

How to Make Curry

Editor’s Tip: This curry recipe is based on a basic North Indian recipe. If you’re looking for other authentic curries, look up korma, chicken jalfrezi, vindaloo or other Indian main dishes.

Ingredients

2 tablespoons vegetable oil
1/2-1 lbs meat, cut into bite-sized pieces (can use beef, pork, chicken, lamb or goat)
1 yellow onion, diced
3 cloves garlic, minced
2 teaspoons grated ginger root
1/2 to 2 tablespoons of garam masala, curry powder or a combo of both
2 cups broth (can use vegetable or chicken)
2 medium tomatoes, chopped, or 1 (15.5 ounces) can of diced tomatoes
1/2 cup heavy whipping cream, coconut milk or full-fat Greek yogurt

To plate the curry, also prepare:

Cooked rice of your choice, for serving
Minced fresh herbs, such as cilantro or mint, for garnish

Editor’s Tip: Curry is infinitely variable based on your tastes, so you’ll notice a lot of options in the ingredients list. Don’t let it overwhelm you—taste as you go and change up ingredients as needed.

Directions

Step 1: Brown the meat

Taste of Home

Searing the meat is a great way to build layers of flavor into your curry, but you’ll need to add it in batches to get a hard sear and prevent steaming. Heat the vegetable oil over medium-high heat in a large skillet. Add the meat in batches, browning it on all sides, about 5 minutes. It doesn’t need to be cooked through—there will be plenty of time for that later! Then, remove it to a plate and set it aside while you brown the rest of the meat.

Step 2: Sweat the onions

Taste of Home

Once the meat is finished browning, add the diced onion to the skillet and cook over medium-high heat until it has softened and starts to caramelize on the edges, about 5 minutes. There should be plenty of oil left in the pan, but you can add an extra glug of oil if you need.

Step 3: Bloom the spices

Now the fun begins: add the garlic, ginger and spices. Blooming the spices is a crucial step to creating a successful curry, as it releases essential flavor compounds. You only need about 30 seconds here; you don’t want the garlic to brown and become bitter. You know it’s done when the aroma in the room becomes completely intoxicating!

Step 4: Simmer the curry

Taste of Home

Add the broth and tomatoes. Bring the mixture to a simmer and let the flavors meld for about 5 minutes. If you’re using meat, add the browned meat back to the simmering sauce and turn the heat down to low. Cover the skillet and cook for 5 to 10 minutes, until the meat is cooked through and tender.

Remove the curry from the heat and whisk in 1/2 cup heavy whipping cream, coconut milk or full-fat Greek yogurt to create an extra rich dish.

Step 5: Enjoy!

Once the curry is thick and saucy, it’s time to dig in! Serve the sauce over rice. Top with chopped fresh cilantro to balance the flavors.

Editor’s Tip: If your curry tastes flat, add a touch of salt or whisk in an acidic ingredient like vinegar or lemon juice.

Curry Variations

Indian curry is one of those dishes that’s easy to make your own! You can customize our recipe with any of the following variations.

Vegetables: Instead of using meat, swap in 6 cups of vegetables, chopped into bite-sized pieces. Our favorite combinations are cubed potatoes and frozen peas, cauliflower and carrots or green beans and eggplant, but feel free to have some fun with it! You can skip the browning step and add them after the initial 5-minute simmer (when you would be adding the browned meat back to the curry). Simmer until the veggies are tender when pierced with a fork but not mushy, from 5 to 15 minutes.
Legumes: Adding legumes (like chickpeas, lentils or beans) is a fantastic way to add plant-based protein to your curry. If you’re using dried beans, you’ll want to cook them ahead of time, but canned beans that have been drained and rinsed work just fine here. Like the veggies, skip the browning step and add the beans after the 5-minute simmer. Cook them until they’re warmed through, about 5 minutes.
Fish or shrimp: Give your curry a coastal flair by swapping in seafood! Cut a pound of firm white fish (like cod or snapper) into bite-sized pieces, or use peeled and deveined shrimp. Since they only need 3 to 5 minutes to cook through, you can add the seafood at the end of the cook time and simmer until it’s just cooked through.
Tamarind: Add a tablespoon of tamarind paste (available online and at specialty markets). While tamarind is usually more commonly seen in South Indian food, it’s an easy way to add a bite to a spicy curry. Or, mimic that flavor by adding acidity with a tablespoon of lemon or lime juice instead.

How to Store Curry

Store leftover curry in a sealed airtight container in the refrigerator. Shelf life depends on the ingredients—if you’ve used meat, keep what you can eat in the fridge for 2-3 days and freeze the rest. The same goes for paneer (Indian cottage cheese), or any curry that’s used yogurt/cream.

You have a little more leeway for a vegan curry with no meat or dairy—it’s safe to keep refrigerated for up to 3-4 days.

You can also pop your curry into a freezer container or plastic freezer bag to safely store up to 3 months in the freezer. You’ll find that the flavor and texture of your curry declines the longer it remains in there, so don’t forget to mark your container with the date!

What to Serve with Curry

Most curries are served ladled over a bowl of steaming, freshly cooked rice. While there are many types of rice, we recommend serving your curry over aromatic rice such as basmati or jasmine. Much of the enjoyment of curry is the delicious aromas, and using these types of rice is a great way to enjoy your meal even before you start to taste it.

If you’ve really thickened up the sauce, you might be able to scoop it up with naan bread or paratha. There are tons of Indian bread types out there for every kind of curry, though.

You can whip up cooling side dishes to go with the curry, like a cucumber salad or a corn salad, or even a plate of chaat. Plain yogurt or lassi are also great options to balance out the spice. Then, finish the meal with a classic Indian dessert!

Get More Indian-Inspired Recipes

1 / 38

Chicken Korma Recipe photo by Taste of Home

Chicken KormaWe love any ideas that switch up typical chicken breast recipes. This rich, deeply flavorful curry transforms the basic white meat into a showstopping dinner that's perfect over rice. To up the heat, add a teaspoon of red pepper flakes or make your own curry powder using Kashmiri chili powder—it's typically hotter than the mild chili powders found in U.S. grocery stores.

Go to Recipe

Mughlai Chicken Recipe photo by Taste of Home

Mughali ChickenThe food processor is your best friend when making this healthy, beautifully spiced dish. Blending cardamom with garlic, cloves, ginger, almonds, cashews and cinnamon makes the perfect sauce for chicken and serves as a wonderful introduction to Indian spices and herbs. Serve with naan or basmati rice.

Go to Recipe

SamosasRecipe contributor Soniya Saluja says samosas are one of her family's "absolute favorites." You can make these savory fried pastries ahead of time (before frying) by freezing them in a freezer-safe bag. Once cooked, they'll last for three to five days in an airtight container in the fridge.

Go to Recipe

Brown Rice MulligatawnyWe can't get enough of this hearty, healthy soup whenever there's a chill in the air. The recipe calls for a dollop of sour cream atop the finished soup, but full-fat Greek yogurt works just as well.

Go to Recipe

Chapati Breads Recipe photo by Taste of Home

Chapati BreadsMixing all-purpose and whole wheat flour helps chapati breads achieve a satisfying, chewy texture—making them the perfect accompaniment to dishes like chickpea and potato curry. Double the recipe so you can use them for sandwich wraps the next day.

Go to Recipe

TMB Studio

Tandoori-Style Chicken with Cucumber Melon RelishThe bright, sweet relish makes the perfect topping for these succulent chicken breasts, which get their flavor from a richly spiced yogurt marinade. For more great texture, sprinkle with sliced almonds before serving.

Go to Recipe

This delicious skillet dinner comes together in just 30 minutes and is one of our favorite uses for canned chickpeas. You can throw in chopped green peppers for even more color. We like to serve this over nutty, hearty brown rice.

Go to Recipe

Slow-Cooked Curry ChickenFor a perfectly balanced meal, serve this simple, satisfying curry chicken with Indian spiced potatoes and naan. If you're tired of chicken breasts, swap in juicy chicken thighs for even more flavor.

Go to Recipe

Chai Tea Recipe photo by Taste of Home

Chai TeaWhat is chai tea, you wonder? It's black tea prepared with spices, milk and sugar, and nothing will warm you up faster. This recipe calls for 2% milk, but dairy-free options like coconut milk work well too. If you're expecting company, prep the chai ahead of time and store it in an airtight jar in the refrigerator until you're ready to heat and serve.

Go to Recipe

The musical "Waitress"

Cauliflower Tikka MasalaThis vegetarian twist on the classic Indian recipe is packed with aromatic spices that transform cauliflower into the star of the show (and you won't miss the chicken, we promise). Don't forget to sprinkle with chopped cilantro before serving.

Go to Recipe

Chicken SamosasThe dough and filling for these crunchy, satisfying chicken samosas can be made ahead of time, so you can assemble them quickly before guests arrive. We like to prepare a variety of dipping sauces, like green chutney and a mint and cilantro yogurt sauce.

Go to Recipe

Vegan Butter CauliflowerYou would never know this hearty, creamy main dish was vegan. Layers of flavor from the coconut milk, tomato, garam masala and an array of other spices pack so much richness into the humble cauliflower.

Go to Recipe

One-Pot Coconut Curry Lentil SoupThis lentil soup with coconut and curry powder is one of our favorite recipes to freeze and heat up on days we don't feel like cooking. Make sure to have broth on hand to splash in if the stew becomes too thick. Round out the meal with naan.

Go to Recipe

Taste of Home

Sheet-Pan Tandoori ChickenCleanup could not be easier for this special-occasion chicken dish—it all comes together on a single sheet pan. The key to this recipe is marinating the chicken in the spiced yogurt for six to eight hours for maximum flavor and tenderness.

Go to Recipe

TMB Studio

Easy Chana MasalaThis quick, nutritious chickpea dish comes together in 30 minutes. Make sure to simmer the tomato mixture covered so it stays saucy. Serve with rice and top with yogurt and cilantro.

Go to Recipe

Anna_Pustynnikova/Shutterstock

Milk Turmeric TeaOne of our favorite ways to enjoy turmeric—and its health benefits—is in a creamy, sweet, hot beverage. You can make this with dairy or nondairy milk and control the sweetness level by adding more or less honey.

Go to Recipe

Slow-Cooker Coconut Curry Chicken Recipe photo by Taste of Home

Slow-Cooker Coconut Curry ChickenRich and savory slow-cooker curry is a breeze to prepare and a fantastic use for the can of coconut milk in your pantry. Serve the chicken with rice and a side of garlicky naan to soak up all the flavorful sauce.

Go to Recipe

Indian Spiced Chickpea WrapsThese crunchy, spicy wraps pack a fantastic nutritional punch with lots of protein, whole grains and fruits and veggies. Feel free to customize the raita, a classic Indian yogurt condiment, with your favorite herbs and spices.

Go to Recipe

Taste of Home

Indian Ginger PotatoesPotato lovers: This recipe is for you. Onion, ginger and a few pantry spices elevate the humble potato into main dish material. Add chili flakes for extra heat.

Go to Recipe

Mango Chutney Chicken Curry Recipe photo by Taste of Home

Mango Chutney Chicken CurryThis wildly easy-to-prepare chicken curry should be a staple in your kitchen. The sweet-savory sauce comes together with just half-and-half, mango chutney, garlic and curry powder. We recommend doubling the recipe because people will probably want seconds.

Go to Recipe

Taste of Home

Vegetable SamosasThese nontraditional samosas use packaged frozen phyllo dough to cut down on prep time and effort—but not on flavor. Baking these beauties instead of frying them cuts down on oil without inhibiting flavor.

Go to Recipe

Curry Chicken StewThere's nothing more comforting than a big bowl of this aromatic chicken stew that cooks low and slow in the slow cooker. The secret ingredient in this unusual take on curry? Cream of chicken soup.

Go to Recipe

Roasted Curried Chickpeas and CauliflowerWe love a good sheet-pan dinner, and this delicious, warming tray of curried chickpeas and cauliflower hits the spot. If you'd like extra protein, you can easily add chicken to the mix. Serve with your favorite rice and herbs.

Go to Recipe

Tandoori Chicken ThighsThese crowd-pleasing grilled chicken thighs become juicy with flavor after marinating in a spiced yogurt sauce. A crunchy salad makes the perfect complement to this tender chicken dish.

Go to Recipe

Bread Machine Naan Recipe photo by Taste of Home

Bread Machine NaanMaking naan is a breeze with your bread machine, which creates the perfect dough for a chewy, fluffy flatbread. These naan finish on a buttered skillet for maximum golden-brown goodness.

Go to Recipe

Spiced Indian RusksFilled with warm spices, these irresistible cakes have endless variations. Add in nuts, dried fruits or even dark chocolate chips to take them to the next level. We can't imagine a better companion to chai tea.

Go to Recipe

Pressure-Cooker Chicken Tikka MasalaThis satisfying and simple pressure cooker dinner channels all the wonderful flavors of Indian recipes without a tandoori oven. After a short time in the pressure cooker, the chicken comes out incredibly tender and flavorful.

Go to Recipe

FAQsWhat is the best Indian food for beginners?Indian food recipes might look like they have a lot of ingredients, but it's mostly herbs and spices, so don't let the length fool you. We recommend curries like chana masala, desserts like kulfi and main dishes like butter chicken when you're just getting started with Indian food.What are some traditional Indian recipes?While some of the dishes in this list are Indian-inspired, many of them are truly traditional. Butter chicken, chana masala, naan and tikka masala are traditional Indian meals. And, as with any regional cooking, using the right spices and herbs will make all the difference. The fewer things you substitute out, the closer your meal will taste to a true Indian recipe.