The word 'curry' might make you think of takeaway menus, naan breads and pilau rice, but the word is an all-encompassing term covering hundreds of different spiced dishes from areas surrounding South-East Asia, Africa - and even Japan!
As 22-28 October marks National Curry Week, we're celebrating by exploring just some of the curry dishes you can find across the world. From a katsu to a korma and everything inbetween - why not try whipping up one of these dishes this week in honour of a good old Ruby Murray? Who knows, you might even find your new go-to curry recipe!
Typically less spicy than Indian and South East Asian curries, curry was first brought to Japan by the British - who brought curry over from India during Britain's colonial rule in the 19th century.
Tori Katsu is a popular type of curry from Japan that's now enjoyed by people all over the world. A chicken or pork cutlet or piece of tofu is breaded in panko and deep-fried, and served with sticky rice and a fruity curry sauce, making for a crispy, saucy, fruity flavour and texture sensation. Try our quick and easy take on the Japanese classic here.
There are plenty of delicious and contrasting curries to be found all across Africa, but this West African-inspired recipe features chicken in a luscious, rich peanut butter sauce. Peanut stews (also known as groundnut stews) are commonly found across West Africa in countries such as Senegal, Gambia, Guinea and the Ivory Coast, and consist of a base of peanut with tomato, chilli and onions.
Serve this family-friendly recipe with rice, millet, couscous or steamed sweet potatoes for an authentic side dish to soak up all that sauce.
Creamy, aromatic and packed with flavour, Thai curries are a real treat. Thai curry paste is usually made with fresh ginger, lemongrass, chilli, coriander, cumin, turmeric and many other ingredients, and comes in a multitude of colours and spice levels, from zingy green to fiery red. The curry paste is typically cooked with coconut milk and garnished with fresh flavourings such as coriander, spring onions and crunchy veg.
Luckily for us here in the UK, lots of different Thai curry pastes are available to buy readymade, so you can have a tasty dinner on the table in half the time. Why not try our Thai green cod curry, which gets its colour from fresh green chillies and kafir lime leaves, or mix it up with a red curry paste 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 with a rich coconut milk broth. It's no wonder this Malaysian classic has gained popularity all over the globe - 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.
Like your spice? Jamaican curries can get pretty hot thanks to tasty local ingredients such as Scotch bonnet peppers. While curries in other parts of the world focus on aromatic spices such as cumin, turmeric and coriander, Jamaican curries tend to build a base using onion, garlic, chilli and thyme, resulting in a hot-meets-herby, delicious savoury flavour. Salt fish, goat, peas and coconut milk also commonly feature on the menu here. Try this spicy Jerk sweet potato and bean curry for an inviting taste of the Caribbean - just one portion provides three of your 5-a-day!
The home of the curry, head to the Indian subcontinent and you'll find more more varieties of Indian curries than there are weeks in a year!
As India has more vegetarians than there are in the rest of the world put together, go authentic and try this veggie Aloo Gobi (potato & cauliflower curry) recipe which is full of traditional Indian spices like turmeric, coriander, cumin, fennel seeds and mustard seeds. Don't feel like skipping the meat? Dish up an aromatic chicken curry with an onion-based Dopiaza sauce - simply add chicken to this sauce kit and you've got dinner on the table in 20 minutes - just add steamed rice and naan bread.
That's right - even us Brits have our own take on the classic curry. Supposedly invented by Britain's South East Asian community based on us Brits' obsession with sauce, the chicken tikka masala came into the world in the 1960s and 70s when curry houses started popping up across the country.
This saucy curry is composed of marinated chicken, typically cooked in a tandoor, served in a sauce made with tomato purée, cream and spices such as cumin, coriander, ginger and garlic. Our recipe uses natural yogurt to add a delicious tang to that creamy sauce. Serve with poppadoms and our quick pickles for a touch of crunch.