Master Homemade Curry Recipes

Curry Nights Made Easy – Homemade Flavours Without the Fuss

If you’ve ever been tempted by the rich, aromatic world of curries but felt a little daunted by the thought of mastering all those spices and long simmering times, you’re not alone. But here’s the good news — making curry at home doesn’t need to be complicated or time-consuming.

Curries are one of my favourite ways to explore bold, comforting flavours, and with a few

Gun Powder Potatoes

simple techniques you can have your kitchen smelling like a bustling spice market in no time.

When I was a young chef, I had the great privilege of cooking for the wonderful Madhur Jaffrey — a woman whose recipes and writing inspired me to fall in love with Indian cuisine. Her books remain a constant in my kitchen, full not only of beautiful recipes but also of the stories and traditions that bring them to life.

So today, I’m sharing two of my go-to curries — one creamy and comforting, the other spiced and soulful — to show just how easy homemade curries can be.

Why Homemade Curries Are Worth the Effort

There’s something magical about making curry from scratch. It’s more than just food — it’s an experience.

When you make your own curry, you control the ingredients, the heat, and the depth of flavour. You can tailor it perfectly to your taste and dietary needs, and it’s a brilliant way to impress friends and family with a meal that feels special yet stress-free.

Homemade curries let you:

• Adjust spice levels to suit your palate

• Use fresh, seasonal ingredients

• Avoid hidden additives or excess salt

• Celebrate regional styles and your own creativity

Indian Banquet

Easy Homemade Curry Ideas to Try Tonight

Let’s get practical. Here are some simple curry ideas that anyone can make, even if you’re new to the spice game.

1. Classic Chicken Curry

This one’s a crowd-pleaser. Start with onions, garlic, and ginger sautéed until golden. Add your favourite curry powder or a blend of turmeric, cumin, coriander, and chili powder. Toss in diced chicken, tomatoes, and a splash of coconut milk or yogurt for creaminess. Simmer until tender, and voilà - dinner is served.

2. Vegetable Korma

Perfect for a meat-free night. Use a mix of seasonal vegetables like carrots, peas, and potatoes. Cook them gently in a sauce made from ground almonds, cream, and mild spices like cardamom and cinnamon. It’s rich, fragrant, and utterly comforting.

3. Lentil Dahl

Lentils are a fantastic base for a hearty curry. Cook red lentils with turmeric, mustard seeds, and curry leaves. Finish with a squeeze of lemon and fresh coriander. It’s nutritious, budget-friendly, and packed with flavour.

4. Quick Prawn Curry

For seafood lovers, prawns cook quickly and soak up spices beautifully. Use a tomato and coconut milk base with plenty of garlic and chili. Serve with fluffy rice or warm naan bread.

These ideas are just the beginning. The beauty of curry is how adaptable it is. You can swap ingredients, adjust spices, and make it your own.

What's the easiest curry to make?

If you’re after the simplest curry to get started with, I’d say a basic chicken tikka masala or a lentil dahl wins hands down. Both require minimal ingredients and straightforward steps.

For chicken tikka masala, you can use pre-made tikka paste or spice mix, which cuts down prep time. Just marinate the chicken briefly, cook it off, and then simmer in a creamy tomato sauce. It’s a guaranteed hit and perfect for weeknights.

Lentil dahl is even easier. Red lentils cook quickly and don’t need soaking. Just boil them with cumin seeds, garlic, onions, ginger and turmeric and salt, then add a tempering of mustard seeds, garlic, and chili fried in oil. It’s a one-pot wonder that’s both filling and flavourful.

Starting with these dishes builds your confidence and opens the door to more complex curries down the line.

Chicken Tikka Masala

Chicken Tikka Masala

A true British favourite, this creamy tomato-based curry is rich, fragrant, and utterly comforting.

Serves: 4

Time: 45 minutes

Ingredients

For the Chicken Marinade:

• 600g boneless chicken breast or thigh, cut into bite-sized pieces

• 150g natural yoghurt

• 2 tbsp tikka masala paste (or a blend of garam masala, paprika, cumin, and coriander)

• 2 garlic cloves, crushed

• 1-inch piece fresh ginger, grated

• Juice of half a lemon

• Salt and pepper, to taste

For the Sauce:

• 1 tbsp vegetable or coconut oil

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 1 tsp grated ginger

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp garam masala

• 1 tsp paprika

• ½ tsp turmeric

• 400g tin chopped tomatoes

• 100ml water or chicken stock

• 100ml double cream or coconut milk

• Fresh coriander, chopped, to garnish

Method

1. Marinate the chicken – In a bowl, mix the yoghurt, tikka paste, garlic, ginger, lemon juice, salt, and pepper. Add the chicken, stir to coat, and marinate for at least 30 minutes (or overnight for deeper flavour).

2. Cook the chicken – Heat a large pan or skillet and cook the chicken until browned and just cooked through. Set aside.

3. Make the sauce – In the same pan, heat oil and add the chopped onion. Sauté until soft and golden. Add garlic, ginger, and all the dry spices. Cook for 1–2 minutes until fragrant.

4. Simmer – Stir in the tomatoes and water (or stock), and simmer for 10–15 minutes until slightly thickened.

5. Finish – Return the chicken to the pan, pour in the cream, and simmer gently for 5–10 minutes until everything is beautifully coated and aromatic.

6. Serve – Garnish with chopped coriander and serve with steamed basmati rice or warm naan bread.

Chef’s Tip: If you like a smoky flavour, grill or oven-roast the marinated chicken before adding it to the sauce.

Delicious Dahl with Naan

Simple Red Lentil Dahl

Wholesome, fragrant, and full of goodness — this one-pot wonder is comfort in a bowl.

Serves: 4

Time: 35 minutes

Ingredients

• 200g red lentils, rinsed

• 1 tbsp coconut or vegetable oil

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 1-inch piece fresh ginger, grated

• 1 tsp turmeric

• 1 tsp ground cumin

• 1 tsp mustard seeds

• 1 tsp garam masala

• 1 small green chili, sliced (optional)

• 600ml vegetable stock or water

• 200ml coconut milk

• Juice of half a lemon

• Salt, to taste

• Fresh coriander, to serve

Method

1. Cook the aromatics – Heat oil in a medium saucepan. Add mustard seeds and let them pop, then add onion, garlic, and ginger. Cook gently until softened.

2. Add spices – Stir in turmeric, cumin, garam masala, and chili. Cook for 30 seconds to release their aroma.

3. Simmer – Add the rinsed lentils and vegetable stock. Bring to a gentle boil, then reduce heat and simmer for 20 minutes, stirring occasionally.

4. Add coconut milk – Stir in coconut milk and cook for another 5 minutes until creamy and thick.

5. Finish – Add lemon juice and season with salt to taste.

6. Serve – Spoon into bowls, scatter with fresh coriander, and serve with rice or warm chapatis.

Chef’s Tip: Leftover dahl thickens as it cools — it’s wonderful the next day spread on toast or served alongside grilled vegetables.

Tips for Perfecting Your Curry Every Time

Bowl of mixed spices for curry

• Toast your spices: Dry-roasting whole spices before grinding unlocks their depth of flavour.

• Layer your aromatics: Build your base with onions, garlic, and ginger before adding your spice blend.

• Balance the heat: If it’s too spicy, stir in yoghurt, cream, or coconut milk to mellow it out.

• Fresh herbs finish: A sprinkle of coriander or mint just before serving brightens everything up.

Bringing It All Together: Your Curry Adventure Awaits

Cooking curry at home is one of those joyful experiences that never fails to reward you. The colours, the aromas, the first spoonful — they all tell a story of warmth, spice, and shared tables.

So next time you’re tempted to reach for a jar of sauce, pause and pull out those spice jars instead. With recipes like these, you’ll find that the world of curry is as easy as it is enchanting.

At Meg’s Scottish Kitchen, I believe in tasty recipes without the stress — and these two curries prove just that.

Now, light a candle, pour yourself something chilled, and let your kitchen transport you to a faraway spice trail — one delicious spoonful at a time

Happy cooking and even happier eating!

Do you have a favourite curry recipe? Share it with me in the comments or tag me on Instagram @megsscottishkitchen – I love seeing your creations.

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