Spicy Curry Recipes for the Adventurous

Are you looking for a spicy food that is unlike any Tex-Mex or Oriental dish you’ve ever had? Curry is a very rich sauce that is chock full of spices. Not for the faint of heart (or stomach, I suppose)! If you have never had curry before, you might start with the Madras recipe in this article. It’s the mildest of the four curries I’ve listed. If you HAVE previously experienced the wonderful world of curry, feel free to have a go at any and all of these great recipes!

Chicken Korma

1/4 cup cashew halves
1/4 cup boiling water
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger root, peeled and chopped
3 tbsp vegetable oil
2 bay leaves, crumbled
1 large onion, minced
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp chili powder
3 skinless, boneless chicken breast halves – diced
1/4 cup tomato sauce
1 cup chicken broth
1/2 cup heavy cream
1/2 cup plain yogurt
1 tsp cornstarch, mixed with 1 tsp water


Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside. 2. Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally. 3. Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth. 4. Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

Madras Curry Sauce

1 stick butter (8 tbsp)
2 onions, finely chopped
3 garlic cloves, finely minced
2 carrots, finely chopped
2 chili peppers
2 apples, chopped
1 3/4 cups chicken broth
1 or 2 tablespoons Madras curry powder (to suit taste)
3/4 cup coconut milk

Remove the seeds from the chili peppers and soak them in warm water for half an hour. Be sure to use gloves! Drain the water and chop the peppers. Wash and de-core the apples, but leave most of the peel on. In a skillet, melt the butter and sauté the onions and carrots. When the onions start to brown, add the garlic. Coarsely chop the apples and add to the skillet. Cover and reduce to a low heat. Simmer for about 15 minutes. Add the chicken broth, then cover and simmer for an additional 45 minutes. Add 1 (or 2, if you like) tablespoons of Madras curry powder, a teaspoon of sea salt, and half a teaspoon of freshly grated ginger root. Add coconut milk (reduce to half a cup if you want a thick sauce). Bring the mixture to a boil for about a minute, then remove from heat. Serve with any meat desired, although chicken is excellent with this sauce.

Beef Curry

2 pounds boneless beef, cut into 1 and 1/2-inch pieces
3 tbsp olive oil
1 onion, chopped
6 cloves garlic, minced
5 green chile peppers, finely sliced
1 tsp fresh ginger root (peeled, sliced, and ground into a paste)
3 cardamom pods
2 whole cloves
1 tsp garlic powder
1 1/2 cinnamon sticks
1 tsp ground cumin
1 tsp cayenne pepper
1 tsp ground coriander
1 tsp ground turmeric
1 cup water

In a skillet, heat the oil over a medium heat. Add the onion and cook until is turns translucent (about 5 minutes). Reduce to a low heat and continue cooking until the onion turns dark brown (about 15 more minutes). Add the green chilies, garlic, cardamom pods, ginger paste, cinnamon sticks, and cloves. Cook for an additional 5 minutes, being sure to stir often. Add in the cumin. Stir in the beef and adjust heat to a medium-low. Stir occasionally until the meat is thoroughly cooked (about an hour and a half).

Tikka Masala

1 cup yogurt
1 tbsp lemon juice
4 tsp ground cumin
1 tsp ground cinnamon
2 tsp cayenne pepper
2 tsp freshly ground black pepper
7 tsp salt
1/4 cup chopped cilantro
1 tbsp minced fresh ginger
2 tsp paprika
1 clove garlic, minced
3 boneless skinless chicken breasts, chopped
1 cup heavy cream
1 tbsp butter
1 jalapeno pepper, finely chopped
1 (8 ounce) can tomato sauce
4 long skewers

In a large bowl, mix together the lemon juice, yogurt, 2 tsp cumin, cinnamon, black pepper, ginger, 4 tsp salt, and cayenne pepper. Add the chicken to the bowl, cover, and set in refrigerator for an hour. Preheat the grill at a high heat and lightly oil the grate. Place the chicken onto skewers and dump the marinade down the drain. Grill until the chicken is thoroughly cooked. Melt butter in a skillet over a medium heat and sauté the garlic and jalapeno for a minute. Season with 2 tsp cumin, 3 tsp salt, and paprika. Add the tomato sauce and cream. Reduce to a low heat and simmer the sauce for about 20 minutes, or until it thickens. Add the grilled chicken and simmer for another 10 minutes. Serve with basmati or sticky rice.