Curries with Character, and the Perfect Pairings to Go With Them
I’ve always loved how a good curry brings people together - it’s colorful, aromatic, and interactive. I’ve been making it since my college days, when my roommate Cynthia and I would borrow a friend’s kitchen to cook dinner for classmates. My mom often served curry at her dinner parties back then, so it felt like bringing a bit of home to the college table - and it’s been a favorite for entertaining ever since.
This week I’m sharing three of my go-to versions: chicken, lamb, and vegetable, each delicious in its own way. You’ll also find ideas for condiments and fresh salads to serve alongside, that make these dishes even more memorable.
A Little About Curry (and Curry Powder)
“Curry” can describe a wide range of dishes from India, Southeast Asia, and beyond. In Western cooking, the term often refers to a flavorful sauce or stew seasoned with curry powder - a blend of spices, most often including turmeric, coriander, cumin, fenugreek, and cayenne or paprika.
Curry powder, as we know it, was created by British traders as a shortcut to the complex spice, herb, and seed blends they encountered in Indian curries. Rather than mixing a dozen spices from scratch, I follow the Brits’ lead and use a good-quality curry powder for ease and consistency. The result is fragrant, flavorful curries that are easy enough for a weeknight yet elegant enough for entertaining.
My favorite curry powder: I use Madras curry powder from Savory Spice, It’s warm and balanced, with just the right touch of heat - and works beautifully in all of my curry recipes
This Week’s Recipes
|
|
Chicken Curry with Coconut Milk (New!)
Tender chicken simmers in a velvety sauce enriched with onion, garlic, apple, and a touch of tomato. Rich in flavor yet light in texture.
|
|
|
Lamb Curry
A Clayton family favorite for years, this curry is both savory and a bit sweet, with a warm, deep, earthy flavor.
|
|
|
Vegetable Curry
Fresh, seasonal vegetables star in this dish, bathed in a flavorful Madras curry sauce infused with warm cumin, earthy turmeric, and a touch of cayenne pepper.
|
Condiments to Serve with Curry
One of the things I love most about curry is the variety of condiments that go with it. They add color, flavor, and a bit of fun to the meal - everyone can get involved and customize their own plate. Here are my favorites to serve with our chicken or lamb curry:
- Crumbled bacon
- Raisins (golden or regular)
- Currants
- Shredded coconut
- Mango chutney
- Chopped green onions
- Chopped pineapple or banana
- Roasted peanuts or cashews
- Chopped hard-boiled egg
- Fresh cilantro or parsley (can also be used as a garnish)
A fun tip: I picked up this idea from Michael Field’s Cooking School cookbook, and it truly transforms the dried fruit condiments. Marinate golden raisins in brandy and currants in port for 3 to 24 hours. The dried fruit plumps beautifully, becomes tender, and gains layers of subtle flavor that pair wonderfully with the warm curry.
To Round Out the Meal
Curries pair wonderfully with crisp, fresh salads. They're a bright counterpoint to the warm spices and creamy sauces. Here are two that complement these curries beautifully:
|
|
Mixed Green Salad with Mustard Vinaigrette
A light, tangy salad that adds freshness and a bit of zest. The mustard vinaigrette perfectly balances the creaminess of the curry sauces.
|
|
|
Spinach Salad with Lemon Dijon Dressing
Bright, fresh, and elegant, this salad combines tender spinach with hard-boiled eggs and herbs. The dressing adds a lively citrus note that balances the warmth of the curries. (See Note)
|
Note: If serving the spinach salad, omit the hard-boiled eggs from your condiments, so you don't double up!
Whether you choose chicken, lamb, or veggies (or all three!), these curries are a beautiful way to bring people together around the table. They’re easy, flavorful, fun, and deeply satisfying.
Take care,
Lee
