Think prata and the word ‘curry’ instantly comes to mind. A simmering bowl of freshly-made curry can take you on a journey of the senses — the aroma makes our mouth water and the unique blend of both sweet and savoury spices tickle our taste buds. From the classic ol’ best Indian chicken curry, fish curry to the extraordinary Indian cauliflower curry recipes, vegetarian and non-vegetarian options, try them out and satisfy your curry-ving today!
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Indian curry recipes: Chicken curry
Classic Murgh Kari or butter chicken, there’s nothing quite like these Indian chicken curry recipes to put a smile on your face after a long day. Whether you like it hot and spicy or mild and creamy, we’ve got you covered with the best Indian chicken curry recipes below. Don’t have to fret over where to get your meat supplies with these best meat delivery vendors!
1. Indian Chicken Curry (Murgh Kari)
The classic chicken curry is the ultimate crowd pleaser and an absolute must-have on an Indian dinner party menu. Whip up a good ol’ Indian chicken curry with this best Indian chicken curry recipe. You will serve a hearty curry with an unbeatable combination of flavours thanks to an array of aromatic warm spices and plain yoghurt. You might want to slurp up some homemade slushie if it gets too hot and spicy!
Prep time: 30 – 120 minutes
Cook time: 40 – 55 minutes
Servings: 6
Ingredients:
Marination
- 1 whole chicken, deboned and deskinned
- 118ml natural yoghurt
- 1 small hot red chilli
- 1 tsp coriander seeds
- 3 cardamom pods
- 2 cloves
- ½ tsp turmeric powder
- Salt
Curry
- 3 tbsp ghee
- 2 cardamom pods
- 1 tsp cumin seed powder
- 2 cloves
- 3 bay leaves
- 3 green chillies
- 2 medium-sized onions
- 6 garlic cloves
- 1 thumb-size grated ginger
- 1½ tsp coriander powder
- 1 red chilli
- 2 – 3 tomatoes
- 1 tsp tomato paste
- Salt
- Coriander for garnish
How to make this curry:
Marination
- Add the red chilli, coriander seeds, cardamom pods, cloves, turmeric (both available on Shopee Supermarket) and salt in a food blender
- In a mixing bowl, add the yogurt, the spicy powder you just made and mix well
- Then, add chicken, yoghurt, salt and mix well. Set aside to marinate for 30 – 120 minutes.
Cooking
- In a frying pan, add some ghee (available on Shopee Supermarket)
- Add split cardamom pods, cumin powder, cloves and bay leaves (available on Shopee Supermarket). Sauté until fragrant.
- Add chopped green chillies and stir-fry before adding chopped onion, sliced garlic and grated ginger
- Add turmeric powder, coriander powder (both available on Shopee Supermarket), chopped chili, mix well, and cook until onion just starts to brown
- Add the diced tomatoes, tomato paste, mix well with one cup of water and salt
- Bring to a gentle simmer, cover and leave to reduce until all liquid has evaporated
- Add one tbsp of ghee followed by all the marinated chicken pieces. Mix well into the sauce.
- Pour enough water to cover chicken, cover with a lid and cook till the chicken is done
- Garnish with chopped coriander mixed in and leaves on top. Serve it hot with a bowl of rice or roti prata.
2. Butter Chicken
Butter Chicken or Mugh Makahani in Hindi, is one of the most popular dishes in Indian cuisine. Its creamy, mildly spicy tomato based sauce is ridiculously addictive, making it a crowd favourite among Singaporeans. Try this best Indian chicken curry recipe for your next dinner meal along with some local famous drinks for a true-blue Singaporean experience.
Prep time: 10 minutes
Cook time: 50 minutes
Servings: 8
Ingredients:
Marination
- 1kg chicken, skinless chicken thighs or breasts cut into bite size pieces
- 118ml plain yoghurt
- 1 tbsp lemon juice
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- ½ tsp turmeric powder
- 2 tsp cumin powder
- 1 ½ tsp red chili powder
- 1 tbsp garam masala
- 2 tbsp ghee
- 1 ½ tsp salt
Curry
- 4 tbsp ghee
- 2 onions sliced
- 1 tbsp garlic paste
- ½ tbsp ginger paste
- 1 cup water
- 2 tsp cumin powder
- 2 tsp coriander powder
- 2 tsp red chili powder
- 2 tsp garam masala
- 1 tsp salt
- 425g tomato puree
- 236ml heavy cream
- 1 tsp sugar or sweetener to taste, optional
- 1 tbsp lemon juice to taste, optional
- Fresh cilantro leaves sliced for garnish, optional
How to make this curry:
Marination
- In a large bowl, combine all the ingredients for the chicken marinade and mix well
- Add the chicken (available on Tasty Food Affair Official Store) and ensure it is well covered with the marinade
- If time permits, cover the bowl and marinate the chicken in the fridge for at least 30 minutes. For optimal results, marinate the chicken overnight.
Cooking
- Heat the ghee over moderate heat in a large skillet. When the oil is hot, take the chicken out of the marinade, shake off any excess marinade and fry the chicken in small batches so that the chicken is cooked about 80% through.
- Continuing on medium heat, add the vegetable oil (available on Shopee Supermarket) to the same frying pan that the chicken was fried in. Add the onions and sauté until transparent.
- Add the garlic, ginger, red chili powder, cumin, coriander, garam masala (available on Shopee Supermarket), salt and sugar and a cup of water. Fry until you see the spices separate from the oil.
- Add the fried chicken, pureed tomatoes and cream (both available on Shopee Supermarket). Turn down the heat to low and let simmer for about 20 minutes.
- Taste and adjust the seasoning, salt, sugar and lemon juice as needed. Garnish with chopped cilantro, ghee and a little cream to finish!
3. Madras Chicken Curry
Don’t like the rainy season? Chase the blues away with a delicious bowl of rice completely covered with Madras chicken — a bright, hot, zesty and creamy curry! The intense aromatics from this best Indian chicken curry recipe will completely fill your kitchen while cooking. And the result is a satisfying warmth both in your home and belly!
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4
Ingredients:
- 1 onion
- 2 garlic
- 2 tsp minced garlic
- 3 tbsp ghee
- 3 chicken breasts
- ½ tsp ground cinnamon
- 3 tbsp madras hot curry powder
- 1½ tsp paprika
- ¼ tsp ground fenugreek
- ½ tsp tamarind pasta
- ¾ tsp salt
- ½ tsp black pepper
- 400ml passata
- 2 tbsp tomato puree
- 200ml coconut milk
- Fresh coriander
- 1 red chilli
- ¼ red onion
How to make this curry:
- Add the onion, garlic and ginger to a food processor (available on Shopee Supermarket) and blend to a paste. Add a splash of oil to loosen if needed.
- Heat the ghee in a large frying pan over high heat
- Add the onion mixture and fry for 3 – 4 minutes, stirring occasionally, until starting to brown at the edges
- Add the chicken and cook for 2 – 3 minutes
- Turn the heat down to medium and add the cinnamon, madras curry powder, paprika (all available on Shopee Supermarket), ground fenugreek, tamarind paste, salt and pepper. Cook for 1 minute, stirring constantly.
- Add in the passata and tomato puree (both available on Shopee Supermarket) and bring to a boil
- Add the coconut milk (available on Shopee Supermarket). Stir and bring to the boil, then simmer for 10 minutes.
- Serve with fresh coriander, sliced chillies, red onion and rice
Indian curry recipe: Lamb curry
Lamb has a very distinctive taste and you might hear it being described as ‘gamey’ because the flavour is strong and rich, mellowing when the meat is cooked. If the best chicken curry recipes listed above are not your cup of tea, you must try the best Indian lamb curry recipes below!
4. Rogan Josh
Rogan Josh is among one of the most highly-raved Indian lamb curry recipes. The lamb is fall-apart tender and packs a serious flavor punch thanks to a heady combination of intense spices in a creamy tomato curry sauce. While this Indian lamb curry recipe calls for quite a lot of spices, we promise its aroma and taste are worth your hard work.
Prep time: 20 minutes
Cook time: 150 minutes
Servings: 4
Ingredients:
Marination
- 750g boneless lamb shoulder
- 125ml plain yoghurt
- 1 tbsp ginger
- 3 cloves garlic
- 1 tsp salt
- 2 tsp turmeric powder
- ¾ tsp chilli powder
Cooking
- 3½ tbsp ghee
- 5 tbsp tomato puree
- 1 cinnamon stick
- 6 green cardamom pods
- 4 cloves
- 1 large onion
- 355ml chicken stock
- 2 tbsp paprika
- 4 tsp ground coriander
- 4 tsp ground cumin
- ¼ tsp nutmeg
- 1 tsp garam marsala
- ½ tsp fennel powder
How to make this curry:
Marination
- You may wish to marinate your lamb with salt, turmeric, ginger, garlic, chilli powder and yoghurt. Set aside for 45 minutes – 1 hour to make your meat succulent.
Cooking
- Melt ghee over medium heat in a large pot
- Add cinnamon, cardamom and cloves and cook for 1 minute
- Add onion and cook for 7 minutes until pieces are golden and starting to brown on the edges
- Add the ginger and garlic (both available on GrocerKing Official Store), cook for another minute
- Stir in the spices and cook for 30 seconds
- Mix in the tomato puree and salt, then add chicken stock (available on Shopee Supermarket) and mix
- Add lamb, stir, and bring to a simmer
- Place lid on and adjust heat to low or medium low so it’s simmering gently
- Cook for 1 hour and 45 minutes, giving it an occasional stir
- Remove the lid and continue cooking for another 15 minutes
- Stir in the yogurt, the extra garam marsala and fennel (available on Shopee Supermarket). Cook for another few minutes.
- Serve with basmati rice (available on Shopee Supermarket), sprinkled with fresh coriander leaves and other garnishes if desired
5. Laal Maas
The fiery Indian lamb curry from Rajasthan is a favourite among spicy food lovers. It is bound to make you sweat as the heat from Mathania chillies fire up your palate, leaving behind a smokey aftertaste. Organise a spicy food challenge with this Indian lamb curry recipe today!
Prep time: 30 minutes
Cook time: 90 minutes
Servings: 3 – 4
Ingredients:
- 500g lamb meat with bones
- 4 tbsp ghee
- 2 medium sliced onion
- 1 tbsp ginger garlic paste
- 5 Rajasthani Mathania red chillis
- Rajasthani Kachri powder
- 2 tsp coriander powder
- ¾ tsp garam masala powder
- 3 tbsp whisked curd
- ½ tsp salt
- 4 green cardamom
- 6 cloves
- 3 cinnamon
- 2 black cardamom
- 2 bay leaves
How to make this curry:
- Soak the Mathania chillies (available on Zenxin Organic Official Store) in water for 1hour
- Transfer the soaked chilies into a mixer jar and grind into a fine paste. Set this chilli paste aside.
- Heat the ghee in a pan, add garam masala and bay leaf and give it a stir
- Add the sliced onions and fry on medium heat for 5 minutes till light brown
- Add the ginger garlic paste (available on Shopee Supermarket) and fry on low for 2 minutes
- Now, put in the pieces of lamb, mix well and fry on medium heat for 4 minutes
- Add the salt & kachri powder, fry for around 3 minutes on low
- Add the coriander powder (available on Shopee Supermarket) and cook on medium to low well for around 10 minutes
- Mix in the red chilli paste and cook well for 5 minutes
- Reduce heat to low and add the whisked curd. Mix well and cook for 3 minutes, stirring continuously.
- Add water, cover and cook for around 20 minutes on low heat
- Add garam masala powder and cook for another 10 minutes or until the meat is tender. It is now ready to be served!
Indian curry recipe: Fish curry
What better way to combine the flavours of India with the taste of fish? Indian fish curry recipes are a must-know in some Indian households and it’s well-liked for its tanginess, creaminess that comes with a kick of spice, making it a satisfactory midweek meal. Read on for the best Indian fish curry recipes below!
6. Indian Fish Tikka Masala
Imagine juicy pan-seared white fish slowly simmered in a creamy tikka masala sauce — best flavours with balanced sweetness yet not overwhelming creamy. All that done in less than 40 minutes! Time to whip up a quick lunch with this Indian fish curry recipe!
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 3
Ingredients:
Marination
- 400g fish fillet
- ½ tsp red chilli powder
- ¼ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp pepper
- ½ tsp salt
- 1 tbsp lime juice
Cooking
- 1 tsp coriander seeds
- ½ tsp cumin
- 1 medium sized onion
- 100g tomato
- Salt to taste
How to make this curry:
Marination
- In a bowl, marinade the fish fillet (available on TankFully Fresh Official Store) with coriander, turmeric, red chili, pepper, salt and lime juice for 10 – 15 minutes
Cooking
- Heat oil in a pan and lightly fry the fillet pieces for a minute and set aside
- In the same pan, add coriander seeds, cumin, onion and sauté for 2 – 3 minutes
- Once the onions are translucent, add tomato and salt. Fry them until tomatoes turn soft and mushy. Grind these ingredients into a tomato paste and put aside.
- In a heated pan, add oil, cloves, cardamom, bay leaf
- After 20 seconds, add the ginger garlic paste and sauté for a minute
- Add red chili and tomato paste that you’ve previously made and sauté for a few minutes
- Proceed to add 1 cup of water
- Bring the fish to the pan, add cream and dry fenugreek (available on Shopee Supermarket). Garnish with coriander and enjoy!
7. Goan Fish Curry
There is nothing better than enjoying a classic Indian Goan fish curry recipe! It’s full of wonderful spiced flavor, in a creamy coconut sauce with a slight tang from the tamarind. It’s quick and easy enough to be great for a busy night as well. Forget take out, this Indian Goan fish curry recipe is going to rock your world, both flavor-wise and it’s healthier. Get the freshest fish from these seafood delivery places today!
Prep time: 10 minutes
Cook time: 25 – 30 minutes
Servings: 2 – 4
Ingredients:
Marination
- 1 kg King fish
- 1 tsp turmeric powder
- 3 tsp Kashmiri chilli powder
- 1 lemon (juice)
- Salt to taste
Cooking
- 150g fresh coconut
- 15 Kashmiri chillies
- 2 tbsp dried coriander seeds
- 3/4 tbsp cumin seeds
- 1½ tsp Black Peppercorns
- 3 cinnamon
- ¾ tsp cloves
- ¾ tsp turmeric powder
- 8 garlic
- 1 ginger
- 1 seedless tamarind
- 3 tbsp Vegetable Oil
- 1 large red onion
- 1 tomato
- 4 cups water
- ¼ cup lemon juice
- 3 medium green chilies
- 2½ tbsp sugar
- Salt to taste
- 1½ cup thick coconut milk
- Cilantro for garnish
How to make this curry:
Marination
- In a bowl, add the turmeric powder, Kashmiri chili powder and lemon juice. Give it a quick mix to blend it together.
- Place the slices of king fish on a plate. Season them with salt on one side and with a brush, apply the marinate you’ve made. Now, flip the slices of fish over and repeat the process.
- Cover the marinated fish with plastic wrap and keep it aside to absorb the flavours
- In a small bowl, soak the ball of tamarind (available on Shopee Supermarket) in warm water to soften it up
- Add all the spices, garlic, ginger, tamarind, grated coconut and enough water into a blender (available on Shopee Supermarket) and blend until smooth
Cooking
- To a heated pan, add oil and fry the marinated fish pieces till golden brown on both sides
- To a pot, add the oil and the chopped onions. Sauté till the onions are translucent.
- Now add the chopped tomato and cook until the tomatoes are soft
- Add the ground curry paste and sauté for about 2 – 3 minutes
- Add some water to the pan
- Season with lemon juice, toss in the green chillies, sugar, and salt
- Cover with a lid and allow the curry to simmer for 3 – 4 minutes, stirring occasionally
- Lower the heat and add the coconut milk (available on Shopee Supermarket)
- Simmer for just a minute before adding in the fried fish. Afterwards, continue to simmer for another 2 minutes.
- Add your desired amount of salt, sugar and lemon to the curry for taste
- Garnish with cilantro and enjoy with steamed rice
Indian curry recipe: Vegetarian curry
If you’re on a vegetarian diet, why not give Indian curry recipes, specifically the Indian cauliflower recipe, a go? Or if you’re a parent looking to include veggies into your kids’ diet, here are some kids-friendly recipes for them to get started and experiment with different ingredients to create wholesome meat-free meals that are high in nutritional value.
8. Indian Cauliflower Curry
If you’re looking for a healthy yet delicious and quick meal, this Indian cauliflower curry recipe is a must-try. It is vegan and naturally gluten-free, making it safe for consumption even for those with allergies. This Indian cauliflower curry recipe takes only 30 minutes from start to finish, and you’ll certainly love it for the delicious flavors and ease of preparation.
Prep time: 7 minutes
Cook time: 23 minutes
Servings: 3
Ingredients:
- 250g cauliflower florets
- 2 tbsp oil
- ¼ tsp mustard seeds
- ½ tsp cumin seeds
- 1 sprig curry leaves or bay leaves
- 1 large onion
- 1 green chilli
- 1 tsp ginger garlic
- 1 tomato
- 1 tsp salt
- ¼ tsp turmeric
- ¾ tsp red chilli powder
- 1 tsp garam masala
- ½ tsp coriander powder
- 1 cup water or coconut milk
How to make this curry:
- Clean cauliflowers and chop the florets to desired sizes
- Heat oil in a pan and add the mustard seeds (available on Shopee Supermarket) and cumin
- When they begin to sizzle, add the curry leaves and fry for 30 seconds
- Add onions and green chilli. Sauté until pink or golden
- Stir in the ginger garlic and sauté for about 30 – 60 seconds
- Then, add the tomato and salt. Sauté until the tomatoes turn soft and mushy
- Add turmeric, red chilli powder, garam masala and coriander powder. Sauté for 30 – 60 seconds until the masala smells aromatic.
- Then, add cauliflower florets and sauté for 1 – 2 minutes
- Pour 1 cup water or coconut milk (available on Shopee Supermarket) and give it a good mix
- Cover and cook until the cauliflower is tender but not mushy
- Taste the curry and add more salt if needed
- Garnish cauliflower curry with coriander leaves before serving
9. Indian Chickpea Curry (Chana Masala)
If you don’t like cauliflower in your Indian curry recipe, why not try chickpeas instead? Chana masala is an authentic North Indian style curry that is easy to make and extremely flavourful. Not to mention, it is a protein-packed, vegan and gluten-free dish, making it a great meal to enjoy after a workout. Check out this one-pot chana masala recipe to help make cooking for your family a breeze!
Prep time: 5 minutes
Cook time: 25 minutes
Servings: 6
Ingredients:
- 3 tbsp grape seed oil
- 1 medium white or yellow onion
- 1 tbsp ground cumin
- 3/4 tsp sea salt
- 6 garlic
- 2 tbsp fresh ginger
- 64g fresh cilantro
- 2 – 3 fresh green chillies
- 1 tbsp ground coriander
- 1 tsp chili powder
- 1 tsp ground turmeric
- 1 can tomato puree
- 2 cans chickpeas
- 1 tsp garam masala
- 2 – 3 tsp coconut sugar
How to make this curry:
- Heat a large dutch pot over medium heat. Once hot, add oil, onion, cumin, and salt.
- While waiting, add garlic, ginger, cilantro, and green chilies to a food processor and pulse into a rough paste
- Pour the paste into the pot and and add more onions, followed by ground coriander, chili powder, and turmeric. Stir to coat.
- Next, add pureed tomatoes, chickpeas (available on Shopee Supermarket) and salt. Add up to 1 cup of water if the mixture looks a little too thick.
- Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15 – 20 minutes. Stir occasionally.
- When the chana masala is thickened, taste and add more salt, chili powder or a bit of coconut sugar (available on Shopee Supermarket) if needed
- Remove from heat and add lemon juice and garam masala
- Stir to mix, then let cool slightly before serving
Satisfy your curry-ving with yummy Indian curry recipes
From the best Indian chicken curry recipes, fish curry recipes to Indian cauliflower curry recipes, we hope you will have a good time trying out these Indian curry recipes to impress your loved ones for your next family gathering! Don’t forget to shop at Shopee Supermarket today for all the ingredients you need to make a good Indian curry! Stock up on some Indian snacks to keep your guests occupied while you prepare a feast. Also, make cleaning up a breeze with the best dishwashers. Otherwise, if cooking really isn’t your thing, check out some healthy tingkat delivery services in Singapore.
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