Some Big Curry Recipes
to inspire you

From culinary experts to celebrity curry lovers, here’s some top notch inspiration if you need it

Jack Monroe

Chinese Chicken Curry

One of my fondest memories is of my father presenting us with an exact replica of a chicken curry from the local Chinese restaurant, complete with mustard-yellow sauce and studded with green peas. This is a tribute to his take on theirs – although I add garlic to mine, which he can’t stand. Sorry, Dad

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Major Bishnu Pun

Curried Dal Urd

“A good Dal is the staple of every good curry dish in Nepal, and during my time in the Gurkhas I enjoyed many."

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DINA BEGUM’S

PAN-SEARED TILAPIA WITH ONIONS

For a jazzed-up fish Friday try this easy dish inspired by Gram Bangla and Banglar Mukh, a couple of the smaller Bangladeshi eateries on Brick Lane which specialise in home-style cooking.

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Bulford Barrack Chef

Gurkha Vegetarian Curry

Get a flavour of this unique curry recipe which comes from the mother of one of the chefs at the Bulford Barracks based in Salisbury where this meal has been cooked up and served.

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Marta Karcz

KERALAN FISH CURRY WITH CARROTS AND GREEN BEANS

A rich and creamy South Indian curry, delicately spiced and bursting with flavour.

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MARTA KARCZ

PLUM, CASHEW AND COCONUT TRAYBAKE

A delicately spiced traybake, packed with seasonal fruit and crisp coconut. Perfect for a sweet treat or a delightful dessert.

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OLI KHAN

PRAWN & SPINACH CURRY

This light, protein-rich dish combines prawns, tomato and spinach for a flavour-packed curry-in-a-hurry.

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Helen Best-Shaw

RED LENTIL TARKA DAl

An easy recipe for an indulgent split red lentils dal, topped with crispy onions and cheese.

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CYRUS TODIWALA

Trifle made its way to India during colonial rule, becoming a favourite at feasts and parties. This versions is rich, decadent and the perfect way to round off your next Big Curry.

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OLI KHAN

SPICED VEGETABLE PAKORAS

Served with a tangy tamarind and coriander chutney, these vegetable pakoras are crisp, tasty and easy to make.

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DAN TOOMBS

SRI LANKAN BLACK PEPPER CHICKEN CURRY

Chicken curry is staple of restaurants, cafes and street stall across Sri Lanka. This version is rich, creamy and piquant with ground pepper.

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THE BRIGADE OF THE GURKHAS

TOMATO RICE

Delicate rice is simmered with tomato, ginger and chili to create this authentic recipe from the Brigade of Gurkhas.

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Gary Rhodes

THAI GREEN CHICKEN, PRAWN, NOODLE AND PAK CHOI CURRY

"I am so proud to be involved in this year's Big Curry campaign in support of our soldiers, veterans and their families. The Big Curry is a really fun - and tasty! - way of raising money for such a great cause. Happy cooking!"

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Dina Begum

CHICKEN KORMA

"Originating from Mughlai cuisine, a real korma is rich, decadent and very special. It’s usually made with a mixture of whole spices, yoghurt and ghee, and cooked slowly to create the kind of depth of flavour you really can’t get in a hurry."

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