The word 'curry' is an all-encompassing term covering hundreds of different spiced dishes from areas surrounding India, South-East Asia, Africa and even Japan!
As October 9 to October 15 marks National Curry Week, we're celebrating by exploring just some of the curry dishes worldwide. From a Katsu to a Korma and everything inbetween - why not whip up one of these dishes this week and enjoy recipes that are packed full of flavour.
Typically less spicy than Indian and Southeast Asian curries, Japanese curry was first brought to the country by the British (who in turn, brought curry home from India)! While chicken and beef are commonly used, pork is just as popular (if not more so) and the meat is usually served over sticky rice, noodles or in bread. When curry-rice is topped with breaded meat (usually chicken or pork that is dipped in eggs and crispy Panko bread crumbs before frying), it is called Kastu-curry. Try our quick and easy take on the Japanese classic with this crispy breaded chicken with a tangy curry sauce recipe.
There are plenty of delicious and different types of curry in Africa, but this West African-inspired recipe features chicken and peanut butter to make a rich, earthy sauce. Peanut stews are commonly found across West Africa, and are delicious when soaked up with rice, millet or couscous.
Creamy, aromatic and flavour-packed - Thai curries are a real treat. Curry paste is typically mixed with coconut milk and fresh flavourings such as coriander, galangal and lemongrass. Popular dishes include this Thai green curry, which gets its colour from fresh green chillies and kafir lime leaves, and red curry, made from dried red chillies. Both vibrant sauces work beautifully with prawns, fish, aubergine and chicken.
Malaysian cuisine is steeped in the multi-ethnic make-up of its population, with influences from China as well as India. The curries typically feature turmeric, coconut milk, shallots, ginger, shrimp paste and garlic. One of the most popular dishes in Malaysian cuisine is curry laksa, a spicy noodle soup made with coconut milk. This tasty dish combines sweet, sour, salty and spice in an explosion of flavour. Bring a taste of Malaysia to your table with this prawn and cod laksa, which can be on the table in 30 minutes.
Jamaican curries can be pretty hot and spicy and feature tasty local ingredients like Scotch bonnet peppers, salt fish, goat, peas and coconut milk. Try this hearty, spicy Jerk sweet potato & bean curry - just one portion provides three of your 5-a-day.
The classic curry has its origins in the Indian subcontinent but there are more varieties of Indian curries than there are weeks in the year! For a veggie curry, try this Aloo Gobi (potato & cauliflower curry) recipe which is full of traditional Indian spices. Or dish up an aromatic chicken curry with an onion-based Dopiaza sauce - just two ingredients and it's ready on the table in 20 minutes. Serve with steamed rice and naan bread.