Curry is a term that has transcended cultural boundaries, inviting food lovers to explore a variety of flavors and cooking styles. Originating from Indian cuisine, the concept of curry has traveled across continents, gaining local adaptations and reinterpretations that continue to delight palates globally. This blog post delves into the heart of Indian curry, exploring iconic dishes such as Madras, Korma, and Vindaloo, while also taking a culinary journey to Thailand and Japan. Furthermore, we examine internationally influenced curries from Ceylon to Portugal. Whether you’re a curry novice or a spice connoisseur, you’ll find something new and exciting about this beloved dish.

What Is Curry?

Curry is a versatile dish that varies significantly across regions. It typically involves a combination of spices and flavorings, often incorporating turmeric, cumin, coriander, ginger, and garlic, along with others depending on the recipe. The word “curry” itself is thought to derive from the Tamil word “kari,” meaning sauce or relish. While the base ingredients might remain consistent, the variations are endless.

Curries can be vegetarian or include meats like chicken, lamb, or fish. The preparation methods differ, resulting in wet curries, which are rich in sauces, and dry curries, which highlight the spices and textures of the main ingredients. In India, curry is not just a dish; it’s an integral part of culinary tradition, skillfully balancing flavors to create both subtle and bold tastes.

Indian Originals

1. Madras Curry

Madras Curry, renowned for its heat and complexity, originates from the southern part of India in the region around Madras. It features a bold use of chili powder, giving it a distinctive fiery flavor. Traditionally made with beef, lamb, or chicken, Madras Curry is also enjoyed as a vegan dish utilizing vegetables or lentils.

The dish is characterized by a vibrant red color, attributed to the use of red chilies and tomatoes. Coconut milk is sometimes added to temper the heat and enhance the richness, producing a lush, creamy texture that’s perfect when enjoyed with rice or naan bread.

2. Korma

Korma is a creamy and aromatic curry, where the richness comes from the use of yogurt and either cream or coconut milk. With roots tracing back to Mughal kitchens, Korma is known for its mild flavor yet intricate spicing, often featuring almonds or cashews for an extra layer of luxury.

The dish is versatile, often cooked with chicken, lamb, or veggies. Saffron may be included for a hint of color and aroma, making Korma a delightful dish for those who enjoy nuanced flavors without intense heat.

3. Rogan Josh

Born from Persian culinary traditions fused with Indian spices, Rogan Josh is a fan-favorite hailing from Kashmir. This aromatic lamb dish is known for its rich, tomato-based sauce adorned with ginger, garlic, and an exquisite array of spices such as cardamom and cloves.

Its vibrant red hue is traditionally due to the use of dried de-seeded Kashmiri chilies, which impart color rather than excessive heat. Rogan Josh is typically slow-cooked, allowing the lamb to soak up the spices, resulting in tender meat and an inviting depth of flavor.

4. Vindaloo

Vindaloo, known for its bold and tangy taste, originates from the Portuguese-influenced cuisine of Goa, India. The dish starts with marinated meats soaked in vinegary solutions with a generous amount of garlic and other spices like mustard seeds and chili peppers.

Traditionally, Vindaloo is fiercely hot, although milder variations exist to suit different palates. Its unique flavor profile offers a mouth-watering blend of tanginess and spiciness that’s particularly suited to bold food lovers who enjoy an adrenaline rush with their meals.

5. Saag

Saag is a lush, green curry that centers around pureed spinach or other leafy greens mixed with spices and sometimes cream. A staple in North Indian cuisine, Saag pairs elegantly with paneer, a type of Indian cheese, or with meats like chicken or lamb, known as Saagwala.

The beauty of Saag lies in its smooth and creamy texture balanced by the earthiness of the greens. It’s a nutritious and flavorful way to enjoy spices and asserts itself as comfort food for many, finding harmony when served with warm naan or chapati.

6. Tikka Masala

Chicken Tikka Masala is arguably one of the most popular Indian-inspired dishes globally, with origins blending Indian and British culinary traditions. This curry combines chunks of marinated boneless chicken grilled to perfection, then simmered in a creamy, tomato-based sauce.

Its flavor is mildly spicy with a hint of sweetness, often enriched with butter and cream for a sauce that clings beautifully to the chicken. Tikka Masala’s resourcefulness and adaptability have led to countless variations, each with its regional twist but all aiming to deliver a universally loved flavor.

7. Jalfrezi

Jalfrezi began as a method used by Bengali households to spice up leftovers, today it’s renowned as a vibrant stir-fry curry. The preparation involves frying marinated pieces of meat alongside bell peppers, onions, and tomatoes at high heat.

Its texture is usually thicker than sauce-heavy curries, making it a tantalizing and tasty option that lets the freshness of the ingredients shine through. The combination of stir-fried vegetables with a diverse array of spices caters to those who appreciate a flavorful yet controlled punch of heat.

Let’s Talk Thailand

1. Red Curry

Thai Red Curry, known for its striking red color and rich, spicy profile, is a beloved mainstay in Thai cuisine. Utilizing red chilies as a base, the curry blends coconut milk, garlic, shallots, and lemongrass, producing layers of complexity with a creamy undertone.

Often complemented with succulent pieces of chicken, shrimp, or tofu, Thai Red Curry offers a fiery yet smooth taste experience. Fresh basil and kaffir lime leaves bring bursts of freshness, rounding out a dish that’s both fragrant and satisfying.

2. Green Curry

Renowned for its vibrant green color and piquant taste, Thai Green Curry incorporates green chilies, Thai basil, and other fresh herbs into the coconut milk-based sauce. Its brightness stands as a testament to the blend of fresh ingredients and skillful balancing of heat and freshness.

Green Curry is commonly enjoyed with chicken or prawns, and its slightly sweet and spicy character makes it universally appealing. Infused with the richness of coconut milk and the sharpness of green elements, it’s a sure crowd-pleaser with its lively taste.

3. Yellow Curry

Thai Yellow Curry is milder compared to its red and green counterparts, appealing with its subtle sweetness and warmth, often attributed to the use of turmeric and occasionally curry powder. It provides a softer heat and a comforting depth of flavor.

This curry often includes potatoes and carrots in tandem with chicken or fish, creating a hearty meal. Coupled with coconut milk, the curry’s distinctive color and flavor deliver comfort and contentment in every bite, cherished particularly by those who prefer a mellower spiciness in their food.

4. Massaman Curry

Massaman Curry is a fusion of Thai and Indian culinary traditions, characterized by its aromatic cinnamon, cardamom, and cloves, with a healthy contribution of peanuts or cashew nuts lending it richness. Its mild spiciness, coupled with a layered sweetness, sets it apart.

Often made with beef, lamb, or chicken and slow-cooked to ensure tender meat, Massaman Curry is enriched with coconut milk and spiked with tamarind for tang. This unique blend of spices and textures offers a sophisticated taste that warm-heartedly surprises and delights.

And in Japan?

Japanese curry, known locally as ‘kare’, represents a splendid adaptation of curry tailored to Japanese tastes, markedly different from its supra-continental variants. It is characterized by its sweeter, milder flavor and thicker consistency, often appearing as a stew-like dish.

The Japanese have made it their own in delightful forms such as curry rice (‘karēraisu’), curry udon, and even curry bread. A typical Japanese curry contains potatoes, carrots, and onions with meat, simmered in a curry roux that distinguishes its velvety texture and umami-rich taste. This comforting version underscores the versatility and universal appeal of curry as it dovetails with local flavors and culinary customs.

Devour These Types of Curry, Too!

1. Ceylon Curry

Hailing from Sri Lanka, Ceylon Curry is a delightful medley of bold flavors that embrace the use of coconut milk and roasted Sri Lankan spices like fennel seeds and cinnamon, producing a rich, aromatic dish. It often features meats such as chicken, beef, or goat and showcases the island’s love for spice and coconut.

Ceylon Curry embodies the essence of Sri Lankan cuisine, with its balance of heat and fragrant warmth that tantalizes taste buds and beckons food enthusiasts to explore further.

2. Jamaican Curry

Jamaican Curry is a vibrant dish distinct from Indian curries, spotlighting allspice (also known as pimento), Scotch bonnet peppers, and thyme. Jamaican curries, often accompanied by chicken or goat, are popular within the Caribbean and renowned for their zesty and bold flavors.

The typical yellow color comes from curry powder, and the addition of potatoes and carrots adds heartiness, making it a satisfying meal that reflects the ethos of Caribbean cooking—bright, flavorful, and utterly memorable.

3. Trinidadian Chicken Potato Curry

Trinidadian curry is a delightful testament to the island’s multicultural influences, combining Indian spices with local ingredients. The Chicken Potato Curry is a beloved dish, lauded for its spicy, savory taste and vibrant yellow hue.

The distinctive Scotch bonnet peppers add heat, while the dish maintains a depth of flavor through a careful balance of spices like cumin and coriander. Typically served with rice or roti, this curry offers a wholesome and rounded dish that reveals Trinidad’s rich culinary history.

4. Afghan Chicken Korma

Afghan Chicken Korma, bearing resemblance yet distinct flavors from its North Indian namesake, has a rich and hearty sauce, often thickened with yogurt and featuring fried onions and a blend of spices including cardamom and clove.

Tasting slightly sweet and aromatic, this curry celebrates Afghan hospitality. Enjoyed with Afghan bread, it stands as an example of how diverse regional influences create unique interpretations of curry across countries.

5. Indonesian/Malaysian Rendang

Rendang, originating from Indonesia’s Minangkabau ethnic group, is a deeply flavored, slow-cooked dish often recognized internationally as an exemplary beef curry. Its preparation involves simmering meat in coconut milk and a rich paste of spices until the liquid reduces, leaving a dry, caramelized coating.

Rendang is known for its complex taste borne from ingredients like galangal, lemongrass, and turmeric leaves. Both Indonesia and Malaysia have embraced Rendang, making slight regional tweaks, yet always retaining the irresistible collaboration of tenderness and flavor intensification.

6. African Vegetable Curry

African Vegetable Curry capitalizes on the continent’s vibrant produce and spice wealth, offering a hearty plant-based meal that showcases traditional African seasoning styles, including peanuts or seeds for crunch and depth.

It epitomizes warmth and comfort, integrating vegetables like sweet potatoes, squash, and greens into a stew-like dish infused with spices like cumin and coriander, celebrating Africa’s diverse culinary tapestry with vibrant color and flavor.

7. Portuguese/Macanese Curry

Portuguese curry, as represented by the Macanese modification, bridges Europe with Asia, embodying a unique fusion that highlights influences from Portuguese maritime exploration and settlement. Macanese Curry often collaborates coconut cream, garlic, chilies, and turmeric to form a luscious sauce.

The dish showcases an intermingling of flavors where East meets West, with a delicate spiciness complemented by the gentle creaminess and a touch of tanginess, representative of the cultural exchange unique to the region.

Tips for Curry Success

Mastery of curry involves understanding the balance between spices, richness, and timing. Start by tempering seeds like cumin in hot oil to release their full aroma. Don’t rush; curries often benefit from slow cooking allowing flavors to meld together.

Experiment with spices and ratios to discover your preferred flavor and intensity. But remember, patience and practice are your best companions as you navigate through the joy of curry-making. Play with different bases—coconut milk, yogurt, tomatoes—and explore how each alters the curry’s taste profile.