To make the perfect curry, getting the flavors right is crucial. Curries have a complex flavor profile, which comes from a combination of herbs, spices, and other ingredients that must be prepped and cooked well. That said, curries vary significantly in taste and texture depending on their country of origin. Whether one wants sweet or spicy curry, runny broth-like consistency, or thick gravy, certain tips and recipes can help one make restaurant-style curry at home.
Curry cooking tips
Use fresh spices
One of the key secrets to making restaurant-style curries is using spices that are as fresh as possible. Spices that are stored away in the pantry for a long time tend to lose most of their flavor. So, it is best to chuck them out and instead use fresh spices when making curry at home. Grinding spices is also a good way to get fresh, customized flavors for the curry. Here, it is important to grind them in small batches that will only last a few weeks or a couple of months. To store them, one must use airtight containers.
Use chilies for heat
One of the best spices for home cooking is chilies. They can be used fresh or in powdered form. That said, using the right type of chilies is important. For example, Thai curries do not use the same chilies as Indian curries do. Also, since not everyone has the same tolerance to spice, it is important to add an amount that is just right. Recipes might suggest adding more chilies for extra heat, but one can always add a little less. Also, for a milder taste, add fresh chilies a little earlier in the cooking process.
Don’t skimp on the oil
A key tip for making restaurant-style curry is to use enough oil. This is because even if fresh, spices on their own cannot deliver the flavors a curry needs. They need to be thoroughly cooked in oil until they release their flavors and aromas. Cooking and frying up the spices usually takes anywhere from 40 seconds to two minutes.
Add spices at the right time
For most curries, the spices are usually added at the beginning of the cooking process. However, some spices enhance the curry flavors when added later. For example, warming spices like garam masala are added towards the end of the cooking process. These spices add the right aroma and elevate the flavors of any savory meal. Sometimes, such spices can be added right before serving to keep the aroma as fresh and vibrant as possible. Adding these types of spices earlier can also make them lose their potency due to excessive exposure to heat during the cooking process.
Use natural thickening agents
When trying curry recipes at home, one might find it tricky to recreate the thick, creamy consistency of restaurant-style curries. So, to make creamy curries at home, one can try a simple trick—using natural thickening agents like coconut milk, yogurt, or tomato purée to make the gravy thicker. Another useful hack is using grounded peanuts or almonds to enhance the flavor and texture.
Be patient
Slow-cooking a curry is a key secret to unlocking its warm, earthy flavors. A long cooking process also ensures the base is rich and the flavors get enough time to develop. Slow cooking can be done by placing the vessel over low heat. Once the spices and the base seem to be done, one can slowly increase the heat to low medium and add the rest of the ingredients.
Restaurant-style curry recipes
Curry lentil soup
This simple recipe involves minimal prep time. To make this, rinse a pack of dried lentils. Then, add the lentils along with vegetable broth, curry powder, and minced garlic to a Dutch oven. Place the oven on the stove and let the lentil mixture come to a boil. Reduce the heat and add some coconut milk. Let the mixture simmer in the oven, uncovered, until the lentils start becoming tender. At this stage, add salt and green onions. This homemade curry is now ready to serve as a soup or with rice or toasted bread.
Thai red curry with chicken and vegetables
This curry takes just 30 minutes to whip up. One can start by combining coconut milk, chicken broth, brown sugar, fish sauce, and red curry paste in a skillet. Bring this to a boil and simmer for about five minutes. Then, add frozen or fresh veggies like pea pods, sweet red peppers, and water chestnuts. Boil the mixture and then let it simmer for about 10 minutes. Then, add cubed and cooked chicken breast and let this cook for some time. Top the curry off with cilantro and serve.
Indian chicken curry
To make this recipe, heat some oil of choice in a skillet and sauté onion slices until they start browning. Now, add minced garlic, curry powder, cinnamon, paprika, ginger, sugar, bay leaf, and salt to taste. Stir this for two minutes. Then, add tomato paste, chicken, coconut milk, and yogurt to the pot, bring the mixture to a boil, and then let it simmer for about 20 minutes. Remove the bay leaf, drizzle some lemon juice, and then sprinkle cayenne pepper. Let this cook for five minutes before serving it with rice.