Mom's Best Recipes
Recipe

Ultimate Curry

A rich, savory, weeknight-friendly curry with a glossy sauce, deep spice, and just enough heat to keep things exciting.

Author By Matt Campbell
4.8
A pot of rich, reddish-brown curry simmering on a stovetop with chicken pieces and a swirl of coconut cream, with fresh cilantro scattered on top
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Curry night should feel like a warm hoodie for your whole kitchen. This is my ultimate curry recipe, meaning it hits the big three: deep flavor, silky sauce, and no weird ingredients you will use once and forget. We are building a real base here, onions cooked down until they go sweet and deeply golden, spices bloomed in oil until they smell like you know what you are doing, then a slow simmer that turns everything into one rich, savory situation.

You can make this with chicken, chickpeas, or a mix of whatever needs using up. The technique is the point. The rest is flexible. Taste as you go, trust your nose, and do not be afraid to add one more pinch of salt at the end. That is usually the missing piece.

A cutting board with diced onion, minced garlic, grated ginger, and small bowls of curry spices ready to cook

Why It Works

  • Big, layered flavor from deeply golden onions plus toasted spices, not just curry powder dumped into liquid.
  • Rich, savory sauce that turns glossy thanks to tomato paste, coconut milk, and a short simmer.
  • Weeknight doable with accessible ingredients and clear steps, but it tastes like you hovered over it all day.
  • Flexible heat level so the whole family can eat it, with optional chile to make it louder. As written, it lands around mild to medium depending on your curry powder and how heavy-handed you are with cayenne.

Pairs Well With

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Storage Tips

Refrigerator: Cool completely, then store in an airtight container for up to 4 days. Curry often tastes even better on day two.

Freezer: Freeze in portions for up to 3 months. If you used coconut milk, the sauce may look slightly separated after thawing, but it comes right back together when reheated gently.

Reheat: Warm on the stovetop over medium-low with a splash of water or broth to loosen. Stir often so the bottom does not scorch. Microwave works too, just pause and stir halfway through.

Food safety note: Get leftovers into the fridge within about 2 hours.

Common Questions

Is this an Indian curry?

It is Indian-inspired in technique and spice profile, not a strict regional recipe. The goal here is a rich, savory curry you can make reliably with grocery-store ingredients.

Can I make it without coconut milk?

Yes. Swap in 1 cup heavy cream or 1 to 1 1/2 cups plain full-fat yogurt. If using yogurt, lower the heat and stir it in at the end so it does not split. Heads up: since you are skipping a full can of coconut milk, keep an extra splash of broth or water nearby during the simmer so the sauce does not over-reduce or scorch.

How do I make it thicker?

Simmer uncovered a bit longer. The most reliable move is a quick slurry: stir together 1 teaspoon cornstarch + 1 tablespoon water, add it to the pot, and simmer 2 minutes. If you happen to have something starchy already in the curry (like chickpeas, or potatoes you added on purpose), you can also mash a spoonful against the side of the pot to thicken.

How do I make it less spicy for kids?

Skip the cayenne and use a mild curry powder. Serve with rice and a dollop of yogurt. If it is already too spicy, add a bit more coconut milk and a pinch of sugar.

Can I use curry paste instead of dry spices?

You can. Start with 2 to 3 tablespoons of an Indian-style curry or masala paste and still keep the onion base and tomato paste. (Thai curry pastes are delicious, but they will take the flavor in a totally different direction.) Taste before adding extra salt because pastes vary a lot.

I started cooking curry the way a lot of people do: a jar of sauce, a prayer, and an awkward amount of simmering while I pretended it was going to magically deepen. It never did. The first time I actually took the time to cook the onions down and toast the spices in oil, I had that mid-bite pause. You know the one. Suddenly the sauce tasted rounded, like it had a backbone. Now this is my reset meal. If the week is loud, this pot gets quiet and steady, and dinner tastes like I did something nice for myself and whoever is lucky enough to be near my stove.