11 Best Curry Recipes For Quick Meals That You Need To Try Right Now

Nikhil Goswami
Delicious Brazilian fish stew moqueca with tomato, lime, red pepper, coconut milk and cilantro.

Curry is a traditional part of Indian or South Asian cuisine, but many people have adapted it to various cultures and countries. They make the dish with spices like cumin, ginger, turmeric, coriander, and chili peppers. Other ingredients include broth, cream or coconut milk, onions, chicken or other meat, and garnishings.

If you would like to spice things up a notch, you can have several other recipes such as weed butter, you can learn how to make weed butter. For dessert we hope you would like something chocolaty, we also have the recipe on how to make weed brownies if you would like to check that out.

Originally, the dish was a spicy stew containing three primary spices – turmeric, ginger, and garlic. However, several influences have led to adding more seasonings to enhance the flavor of what we have today.

You can try cbd oil while cooking your meals to add a little kick to your dinner experience.

However, the most popular curry recipes can take around two to four hours to make. You probably don’t want to spend that much time making a dish, even if it’s a favorite. 

Thankfully, there are quick curry recipes that you can throw together on weeknights, even if you only have half an hour. The ingredients are also easily found as most are regular pantry contents and are available in local grocery stores.

We have a few recipes you can regularly cook no matter how much time you have. Plus, you can add more ingredients so you can have extras to keep for some time. Also, feel free to adjust the seasoning to your taste.

Are There Different Types Of Curry?

Several curry recipes exist based on the origin, cooking process, consistency, and other related factors. They generally include vegetables, lentils, meat, or a combination of the three. Curry might look like a stew or sauce with an orange-red or yellow color, mostly from the turmeric. That also depends on the origin of your powder mix and whether you add tomato puree. Curry can also be wet with a gravy-like consistency or dry like a paste or thick sauce. Thus, there isn’t only one way to prepare this meal as long as it is nutritious and to your taste.

Must A Curry Recipe Contain Chicken?

No, a curry recipe doesn’t need to contain chicken. Though it is common, various types of curry dishes use protein sources like beans and other meats. You can make your meal with beef, lamb, or pork for a delicious variety.

However, there’s also seafood curry, where the common protein item is shrimp. Some people use fish, but they are tender and require care, so you must consider the cooking time. The best types include cod, tilapia, and mackerel. On the other hand, you can adapt the dish for vegetarians by using lentils instead of meat.

What Is The Best Way To Serve Curry?

The most popular way to serve curry is as a sauce or topping for white rice or with the traditional Indian flatbread called naan. Besides those, you can eat the gravy with a samosa. That gives a great flavor mix with a snack everybody loves. It also provides enough protein to consider it a balanced course.

Another unique way to serve this dish is with salads. Depending on the type of curry, you can pair it with a mix of vegetables like lettuce and cabbage. You can also use the large leaves as a wrap for the sauce if it is thick enough to avoid messy spills. Additionally, other regular bread and carb options like mashed potatoes go well with this meal.

Below are some of the best and quickest curry recipes.

  • Easy Chicken Curry Recipe

This chicken curry recipe takes only 30 minutes to prepare and is great for storage if you make it right. The sauce is aromatic and creamy, contains vegetables, and allows for spice adjustment to suit your taste.


1 can of chopped tomatoes

1 can of coconut milk

Olive or vegetable oil

1 tomato puree or paste (tube/sachet) 

1 large red onion, chopped

Liquid stock

Baby spinach

Ginger and garlic paste

Chicken pieces (deboned or use chicken breasts)

Spices to your taste (salt, curry powder, cumin, fenugreek, pepper, paprika, coriander, and cinnamon)


  • Pour some oil into a saucepan enough to cover the surface and heat. Sear the chicken pieces on each side for a few minutes until they turn pink to white.
  • Add chopped onions and stir for about 5 minutes until they soften and sweat the juices.
  • Add the ginger and garlic paste with the salt and other spices and stir to avoid sticking to the pan.
  • Pour the tomato puree, chopped tomatoes, coconut milk, and stock. Let it simmer for about 10 minutes to allow the chicken to cook.
  • Remove from the stovetop and mix in the baby spinach to prevent overcooking. You can add other veggies like green beans, peas, and sweet corn.
  • To serve, garnish with fresh coriander leaves and pepper flakes if you like some extra heat. Eat with white rice or bread.
  • Jamaican Curry Chicken

This Jamaican curry chicken recipe uses a specific homemade spice mix. It contains allspice and packs less heat than the regular ones. However, you can make your own mix or replace it with a store-bought variety.


1 medium-sized onion, chopped

1 each of red and green bell peppers

2 medium white potatoes

2-3 cups of chicken broth (use water if unavailable)

Canola oil

Chicken, deboned (preferably thighs)

Carrots, chopped to large sizes

Spices – curry powder, white and peppers, salt, paprika, grated garlic, thyme 

Coconut milk

Tomato paste

Chopped parsley


  • Season the chicken with salt and pepper and set aside for a few minutes while you prepare other ingredients.
  • Pour a fair amount of canola oil into a deep pan and place over medium heat. When hot, add the chicken and saute for about 5 minutes or until slightly brown.
  • Add the chopped onions and other spices and stir for a few minutes until fragrant.
  • Add the coconut milk and tomato paste and allow it to simmer for 2 minutes. Then pour in the broth or water and season with pepper and salt to taste. Cook for about 15 minutes.
  • Put in the potatoes and carrots and leave for about 7 minutes or until the former cooks through and is soft.
  • Add bell peppers and simmer for one or two minutes. Adjust consistency by adding broth or water if it becomes too thick.
  • Remove from heat, garnish the curry with parsley, and serve hot. You can enjoy the dish alone or with your favorite fixings.
  • Tasty Chicken Curry

This chicken curry recipe contains precise measurements and is easy to follow for those new to the dish. Moreover, the sauce is flavorful and packed with veggies for enough nutrients. Following the exact recipe, you can make enough for 8 servings. 


1 finely chopped onion

1 chopped jalapeno

4 chopped carrots

1 tablespoon of salt

1 tablespoon of black pepper

2 chopped red bell peppers

3 tablespoons of olive oil

5 tablespoons of curry powder

285g of frozen peas (1 bag)

455g of green beans (1 lb)

1.3kg of quartered red potatoes (3 lbs)

1.8kg of cubed boneless, skinless chicken breasts (4 lb)

Flour for thickening

Cooked jasmine rice

Chopped parsley


  • Put the quartered potatoes in a pot and fill it with enough water to cover the surface. Boil on medium heat for 10 minutes until it is soft and a fork pierces through easily. Set aside without draining.
  • Put the olive oil in a large pot over medium heat and add three tablespoons of the curry powder. Stir well to bring out the flavor and avoid burning.
  • Add the chicken and onions and stir for about 5 minutes until the chicken turns white.
  • Add peas, carrots, jalapeno, green beans, and red bell peppers, and mix well.
  • Add a few tablespoons of flour and mix thoroughly. Alternatively, mash a few potatoes and pour them into the pot. Then pour in the boiled potatoes along with 6 cups of water.
  • Add salt, pepper, and the rest of the curry powder, and stir well to mix. Allow simmer for about 30 minutes to an hour on low heat, depending on the amount.
  • Remove from heat, garnish with chopped parsley, and serve with the cooked jasmine rice.
  • Chicken and Tomato Spiced Curry Recipe

This recipe is simple, healthy, and comforting. It uses a special curry paste, but you can replace that with store-bought powder or spice mix. Plus, it doesn’t require extra ingredients, so you can prepare it anytime.


1 piece of ginger, peeled and finely chopped

1 onion, chopped

2 finely chopped garlic cloves

1 red bell pepper, sliced

2 tablespoons of vegetable oil

2 tablespoons of curry paste or powder

450g chicken breast, cut into cubes

400g tin chopped tomatoes

300g basmati rice

Chopped coriander leaves


  • Over high heat, pour 1 tablespoon vegetable oil into a pan or flameproof casserole dish. Sear the chicken on each side for about 3-4 minutes until golden brown, remove, and set aside.
  • Pour the remaining oil, put in the onions, and cook for about 3 minutes. Add the red bell pepper and stir for 2 minutes.
  • Add the ginger, garlic, and curry paste or powder and stir well to mix everything. Put the chopped tomatoes and 200ml of water and bring to a boil.
  • Allow simmer on low heat for 10 minutes to thicken the sauce. Add the chicken and leave uncovered for another 5 minutes to cook through.
  • Cook the basmati rice as specified on the package.
  • Serve the rice and curry together and sprinkle with chopped coriander leaves to garnish.
  • Chicken Curry with Potatoes

This curry recipe uses potatoes, so you can eat it alone as a whole meal. It requires coconut milk and is creamy and delicious with various flavors to excite your taste buds. This process is a common way the Malays prepare their curry.


1 tablespoon of oil

1 pack of instant curry paste or 3 tablespoons of curry powder

226g of peeled potatoes

1 kg (2 lbs.) chicken (4 drumsticks and 4 thighs or 4 leg quarters)

3 shallots, peeled and sliced thinly

2 lemongrass (use only white parts), pounded

½ cup (100ml) of coconut milk

2 cups (500ml) of water

1 sprig of curry leaves


  • Cut the chicken into pieces with the bones intact. However, you can debone it if you prefer.
  • Add the oil to a deep pot and heat. Sautee the sliced shallots until you perceive the aroma or until it turns light brown. Add the curry paste or powder and stir until aromatic.
  • Put in the chicken and lemongrass and stir for 1 minute, then add water. Cover the pot and lower the heat to medium and leave to boil.
  • Reduce to low heat, add the potatoes, and let it simmer for about 20 minutes or until the chicken becomes tender.
  • Add in the coconut milk and bring to a boil. If you are not serving immediately, leave the chicken for a few hours (or overnight) before adding the coconut milk. This ensures the chicken is tender and gives the flavor enough time to develop.
  • Serve hot and with any fixings you like. Garnish with curry leaves.
  • Low Carb Lamb Curry

This recipe is a pressure cooker Lamb Rogan Josh so you can make it in time for dinner. Besides the ease, it has a low carb content and produces a delicious meal for four people.


453g (1 lb) leg of lamb, cut into cubes

¼ cup chopped cilantro

½ teaspoon ground cinnamon

¼ -1 teaspoon cayenne pepper

1 teaspoon smoked paprika

1-2 teaspoons kosher salt

1 teaspoon turmeric

2 teaspoons garam masala

1 chopped or diced red onion

4 cloves minced garlic

2 teaspoons minced ginger

¼ cup (50 g) full-fat Greek yogurt (replace with some lemon juice and 1/4 cup of water for dairy-free)

1 tablespoon tomato paste

¼ cup of water


  • Mix all the spices with the onions and some chopped cilantro in a large glass bowl and stir well.
  • Add the yogurt to prepare a marinade for the meat. It also adds to the liquid for cooking the sauce.
  • Pour the lamb into the bowl, mix, and let it marinate for about 30 minutes. You can keep it for a few hours or overnight in the refrigerator if prepared ahead. This step helps to tenderize the meat.
  • To cook, pour the marinade, lamb, and all the mixture into your Instant Pot or pressure cooker. Add water and cook at high pressure for 15 minutes.
  • Allow the pot to sit for 10 minutes before opening. Garnish with chopped cilantro and serve hot.
  • Lamb Balti

This curry recipe is a tender and juicy tomato-based sauce. It uses everyday ingredients to create a pot of delicious flavors anyone can enjoy. You can also substitute the lamb for beef or chicken.


500g boneless lamb leg

3-4 medium onions or shallots

4 cloves of minced garlic

1 tablespoon of grated ginger

2-3 ripe tomatoes, chopped 

2 tablespoons of vegetable, canola, sunflower, or any neutral flavored oil

1 tablespoon of ghee or unsalted butter

2 teaspoons of salt (or to taste)

1½ cup warm water; add more if needed

2 tablespoons of natural or plain full-fat yogurt

3-4 green chilies cut lengthwise in half

A handful of roughly chopped coriander for garnish

½ teaspoon of garam masala as garnish

Spices: 2-3 bay leaves, 4-5 green cardamom, 1 teaspoon cumin seeds, 1 teaspoon turmeric, 1 teaspoon chili powder, 1 teaspoon Garam masala, ½ teaspoon coriander powder


  • Put a large heavy-bottom saucepan on medium heat and add vegetable oil and ghee. Once the ghee is melted, add cumin seeds, bay leaves, and cardamom, and saute for a few seconds.
  • Add the onions and cook for 2-3 minutes until soft and translucent. Then add ginger and garlic, stirring well until the onions are slightly brown.
  • Put in the lamb pieces and continue stirring until the meat is no longer pink. If possible, allow a slight sear for extra flavor.
  • Add the other spices to taste, including turmeric, chili powder, garam masala, coriander powder, and salt. Cook for about 2 minutes, and add chopped tomatoes.
  • Continue cooking until tomatoes are soft and reduced. Pour in the water and let it simmer. Close the pot and cook with low-medium heat for 45 mins to 1 hour until the lamb is tender. Stir occasionally.
  • Lastly, stir in yogurt, cook for another 4-5 minutes, and turn off the heat. Sprinkle garam masala, chopped coriander, and fresh green chilies to garnish before serving.
  • Indian Beef Curry

Indian beef curry combines a juicy protein with aromatic spices in this delicious meal. The trick to getting it right is to cook the meat in the sauce to soak up the flavors.


To cook the beef:

½ cup sliced onion

3 garlic cloves, chopped

1 medium-sized fresh ginger, chopped

½ teaspoon turmeric powder 

1 tablespoon coriander powder

1 tablespoon garam masala

¼ cup coconut slices (optional)

1 teaspoon red chili powder

1 kg gravy or chuck steak (braising steak)- cut into cubes (about 2.5cm)

Salt to taste

For the curry sauce:

2 tablespoons oil

1 teaspoon mustard seeds

2 dried bay leaves

1 cinnamon stick

1 cup chopped onions

¼ teaspoon turmeric powder

1 teaspoon ground coriander powder

2 teaspoons garam masala

½ teaspoon red chili powder


Salt to taste

¼ cup chopped coriander (cilantro) leaves


  • To cook the beef, place the diced beef, sliced onions, garlic, ginger, turmeric, coriander, garam masala, red chili powder, and coconut slices (if using) in a pressure cooker. Season with salt, stir to combine, cover, and cook until 5-6 whistles. Remove from heat and release pressure, then set aside.
  • Heat oil in a large frying pan over medium-high heat. Put in mustard seeds and let it splutter before adding bay leaves and your cinnamon stick. Sauté for a few seconds, stirring constantly.
  • Add onions and saute for 3-4 minutes or until browned. Add turmeric, coriander powder, garam masala, and red chili powder. Sauté for a minute while stirring.
  • Season with salt and add water to form thick sauce-like consistency. Bring to a boil and let it simmer for 2-3 minutes.
  • Pour in the cooked beef, mix well, and add chopped coriander (cilantro) leaves. Simmer for 5-6 minutes.
  • Remove from heat and garnish with more coriander (cilantro) leaves if you like, then serve hot.
  • Ground Beef Curry

This curry recipe is genius because you get the delicious juicy flavor of beef and spend less time cooking. Moreover, ground beef also produces a thicker sauce, which you can use for sandwiches or as a samosa filling.


1 lb (500g) ground beef

2 tablespoon cooking oil

1 chopped onion

1 tablespoon minced garlic

2 tablespoon tomato paste

1 tablespoon grated Ginger

2 tablespoon curry powder

1 teaspoon cayenne or sweet paprika (2 teaspoons for extra spiciness

1 teaspoon garam masala

½ cup coconut milk (or ¼ cup coconut cream)

1 cup broth or stock (chicken or beef)

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons lemon juice

1 cup chopped cilantro or parsley


  • Place a saucepan or cast-iron skillet over medium heat and saute onions for 2 minutes until translucent.
  • Add ground beef and stir until it’s no longer pink. Allow to brown lightly for an excellent caramelized flavor.
  • Add the ginger and garlic and saute for 2 minutes before adding the tomato paste, curry powder, cayenne, and garam masala. Saute well for 2-3 mins on low until the aroma pops.
  • Pour in the coconut milk and stock. Season with salt and pepper, and add chopped cilantro, parsley, and lemon juice. Bring to a boil.
  • On boiling, reduce the heat and cover the pot. Allow simmer on medium-low heat for about 15 minutes. Taste for seasoning and consistency and adjust as needed.
  • Leave to cool a little and sprinkle more chopped cilantro to garnish before serving.
  • Coconut Fish Curry

This curry recipe is one of the quickest to make, and you still enjoy a rich aromatic flavor. It takes less than 30 minutes and serves 4 people. Plus, the coconut milk adds a specific sweetness to balance out the spices.


1½ lbs Mahi-Mahi or Tilapia filets cut in 2-inch pieces (or any fleshy white fish)

2 tablespoons olive oil or coconut oil

1 teaspoon mustard seeds

10 curry leaves

1 serrano pepper (optional)

1 tablespoon ginger paste (1 grated 1-inch ginger)

½ orange or yellow bell pepper, sliced (½ cup)

1 tablespoon garlic paste (3 minced cloves)

1 medium onion thinly sliced (1 cup)

½ green pepper- sliced (½ cup)

1 can coconut milk (or 2 cups)

Spices: ¾-1 teaspoon salt (adjust to taste), ½ teaspoon turmeric powder, ¼ teaspoon red chili powder (or cayenne)- adjust to your taste, 2 teaspoons ground coriander, ½ teaspoon ground cumin, 1 teaspoon garam masala, 3 sprigs of cilantro, mint leaves (optional)

1 teaspoon fresh lime juice for finishing


  • Pour the oil into a saucepan and add mustard seeds over medium-high heat. When they start to splutter, add curry leaves and ginger and garlic paste. Sauté for about 30 seconds, add sliced onions and bell peppers and stir for a minute.
  • Add all the spices, stir well and sauté for 30 seconds. Add coconut milk, mix well, put in the fish pieces and a few cilantro sprigs, and stir to combine. However, you can add a few mint leaves on top, but this is optional.
  • Cover the pan, reduce the heat to medium and leave to cook for 5-6 minutes or until the fish cooks thoroughly.
  • Remove from heat and garnish the dish with a light squeeze of lime before you serve.
  • Thai Shrimp Curry

This shrimp curry recipe provides a quick meal with a rich taste and fresh herbs. It requires regular pantry ingredients, so you can put this dish together without going out of your way. Plus, there are only four steps, so it’s a great option if this is your first time making curry. 


1 small onion, thinly sliced

2 tablespoons fish sauce

1 tablespoon vegetable oil

1 tablespoon brown sugar

2 minced garlic cloves

1 (14-ounce) can of coconut milk

4-5 chopped scallions, white and green parts

2½ tablespoons Thai green curry paste

2 pounds large or jumbo shrimp, peeled and deveined (thawed if frozen)

¼ cup water

¼ cup chopped fresh cilantro, Thai or Italian basil (or mixed if you prefer)

Lime wedges


  • Heat the oil in a large skillet or saucepan over medium-high heat. Add the onions and cook until soft. If the onions start to brown, reduce the heat to medium.
  • Throw in your scallions, garlic, and green curry paste, and stir for 2 minutes. Add the coconut milk, water, fish sauce, and brown sugar to a gentle boil.
  • Put in your shrimp and stir frequently. Cook for 3-4 minutes until the shrimp are pink and cooked.
  • Remove from heat. Sprinkle with cilantro. Alternatively, you can use basil. Serve with lime wedges and jasmine rice. You can also pair the sauce with steamed broccoli.

Conclusion: 11 Delicious & Easy Curry Recipes 

There are more curry recipes than you can imagine, and the beauty is that you can adapt them to your taste. Therefore, it does not have to be too spicy, and you can enjoy a quick meal. To ensure that, use proteins that are easy to cook, like chicken, fish, and shrimp. Ultimately, do what you can to prepare a delicious and nutritious meal.

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