Authentic Indian Curry Recipes

This most basic of chicken recipes is also one of the tastiest. Serve chicken curry with hot chapatis (Indian flatbread) or plain boiled rice.

Maharashtrian chicken curry is made with coconut milk, a staple of Maharashtrian cooking. Maharashtra is located in the western region of India, and its capital is Mumbai. The cuisine ranges from mild to spicy. Serve this with rice and a green salad for a main course or as a simple side dish.

The koftas (meatballs) in this dish can be made with beef, lamb or chicken, garlic paste and garam masala. They make a great meal when served with jeera rice and kachumber salad.

Fish kofta curry is made with fish balls in a thick gravy that can be served as a lunch or dinner main course dish. Accompany it with a green salad or vegetarian side dish. Don't let the long list of ingredients or instructions fool you. Fish kofta curry is worth every minute you spend making it.

Madras curry has a reputation for being a fiery dish but no such curry is actually traditionally made in India. This popular dish is, in fact, a Western version of how meat curries are thought to be made in south India. Here is how to make it using traditional south Indian spices.

Along with rice, fish curries are the staple foods of Goa, ​the smallest state in India. In this style, it is tangy and spicy. Tuna tastes especially good in Goan fish curry but you also can use any fish with firm white flesh.

This curry is truly delicious. The ingredients used to make it show a mix of both eastern and northern Indian culinary influences. Serve it with piping hot plain boiled rice.

The tamarind in this gravy-based fish curry gives it a lovely tangy flavor that goes really well with plain boiled rice. In fact, that is how it is traditionally eaten.

There are several different styles for making egg curry and this recipe is North Indian in origin. Serve it with a vegetable side dish and rice.

There are as many recipes for making chole as there are households in North India. Serve this crowd-pleaser piping hot and accompanied by pooris or bhatooras (fried Indian flatbread).

This dish is extremely popular not just in North India but elsewhere as well. Serve rajma with plain boiled rice, kachumber salad, and your favorite pickle.