Curries

From fragrant coconut‑milk Thai bowls to slow‑simmered Indian masalas and bright Caribbean stews, this collection gathers curries from around the world. Expect weekday one‑pots and lavish braises, vegetarian, seafood and meat options, plus practical tips for balancing spice, heat and creamy textures so you can cook with confidence.

Spicy Chicken Curry

By Neelam Batra

This flavorful Indian chicken dish features bone-in drumsticks and thighs in a rich, spicy curry sauce made with chiles, garlic, ginger, and more.

1 hr 30 min

Salmon and Cherry Tomato Curry

By Ashley Lonsdale

Poaching salmon is a remarkably foolproof way to prepare a flavorful dinner, especially when you do so in a pot of rich and fragrant coconut milk, radiant from sweet cherry tomatoes and spicy from chile and ginger. If using a wild salmon such as sockeye, simmer over the lowest possible heat setting and stick to the lower end of the cooking window. The gentle approach of poaching prevents overcooking the salmon flesh, regardless of the variety chosen. As with most curries, rice is the answer underneath.

30 min