👩‍🍳 Home Curry Recipes

Four easy ones to start with

🍛 10-Minute Keema Curry Serves 2 / 10–15 min

Ingredients

  • 200 g ground meat (beef/pork mix)
  • 1/2 onion, minced
  • 1 clove each of garlic and ginger (or paste)
  • 1 tbsp curry powder
  • about 200 g canned chopped tomatoes
  • 1 tbsp ketchup
  • 1 tsp soy sauce
  • a pinch of salt / 1 tbsp oil

Steps

  1. Heat oil in a pan and cook garlic, ginger and onion over medium heat until soft.
  2. Add the meat and cook, breaking it up, until fully cooked through.
  3. Stir in the curry powder for about 30 seconds until fragrant.
  4. Add tomatoes, ketchup and soy sauce, and simmer about 5 minutes until most liquid is gone.
  5. Season with salt. Serve over warm rice, ideally with a soft egg on top.
🧈 Butter Chicken-style Curry Serves 2 / 30 min

Ingredients

  • 300 g chicken thigh, bite-size
  • Marinade: 3 tbsp plain yogurt, 1 tsp curry powder, 1/3 tsp salt
  • 1/2 onion, thinly sliced
  • 200 g canned chopped tomatoes
  • 20 g butter
  • 100 ml milk or cream
  • 1/2 tsp sugar / salt to taste

Steps

  1. Massage the marinade into the chicken and rest 15 minutes.
  2. Melt half the butter in a pot and cook the onion until golden.
  3. Add the chicken with its marinade and cook until the color changes.
  4. Add tomatoes and simmer 10 minutes. Make sure the chicken is cooked through.
  5. Add milk (or cream), sugar and the remaining butter, bring to a gentle boil, and season.
🥕 Veggie-packed Soup Curry Serves 2 / 30 min

Ingredients

  • 4 chicken drumettes
  • 1/2 carrot, 1/8 kabocha, 1 eggplant, 1 bell pepper (large pieces)
  • 1/2 onion
  • 500 ml water / 1 bouillon cube
  • 1 tbsp curry powder / 1 tbsp ketchup
  • 2 tsp soy sauce / salt to taste

Steps

  1. Brown the chicken and onion in a little oil.
  2. Add curry powder, then water and bouillon, and simmer 15 minutes.
  3. Add kabocha and carrot for 5 minutes, then eggplant and pepper for 3 more.
  4. Season with ketchup, soy sauce and salt. Check the chicken is cooked through.
🍅 No-water Tomato Curry Serves 2 / 35 min

Ingredients

  • 250 g chicken thigh, bite-size
  • 1 onion, thinly sliced
  • 2 tomatoes, roughly chopped
  • 3–4 blocks Japanese curry roux (to taste)
  • salt / 1 tbsp oil

Steps

  1. Cook the onion in oil until soft.
  2. Add the chicken until the surface changes color, top with tomatoes and cover.
  3. Steam-simmer over medium-low heat about 15 minutes (no water added).
  4. Turn off the heat, dissolve the roux, then simmer 5 more minutes. Check the chicken is cooked through.

Cook meat all the way through. Cool leftovers quickly and refrigerate (or freeze); reheat thoroughly while stirring. Amounts are approximate.