Have an account? Log in to check out faster.
Create hundreds of recipes using your Legend Blends!
£0.00
In this dry version of a rendang, the beef is cooked in coconut milk until all the liquid evaporates and it starts to caramelise, resulting in a sweet and spicy curry containing incredibly tender meat.
Book: Curry Legend World Tour
Prep: 20 mins
Cook: 2 hours
Beef Rendang - Downloadable Recipe
Batchelors Vesta Beef Curry was the king of the ready meal and the height of exoticism at the time - we’re recreating it here for a real taste of nostalgia!
Prep: 15 mins
Cook: 1 hour 50 mins
1970's Style Curry - Downloadable Recipe
Curry or ‘kare’ is one of the national dishes of Japan - though it didn’t exist there until the British introduced curry powder just over 100 years ago.
It’s a huge favourite across the country and is most famously served, as here, with a breaded cutlet known as ‘katsu’.
Prep: 25 mins
Cook: 35 mins
Katsu Curry
A wave of immigration from Hong Kong to Britain during the 1950’s led to the opening of many Chinese restaurants whose chefs were trained in Cantonese cooking.
Their menus were a simplified version of traditional Cantonese cuisine - this chicken curry remains a true favourite on takeaway menus to this day!
Cook: 30 mins
Chinese Chip Shop Curry
These Jamaican patties are a true product of colonialism and the historic cultural mix of the Caribbean.
Flaky, savoury pastries - similar to Cornish pasties - are flavoured and coloured with vibrant HALDI BLEND then filled with a mixture of curried mince and vegetables.
Cook: 1 hour 15 mins
Jamaican Patties
The name massaman is derived from the word ‘musselman’, the ancient word for Muslim.
Whilst many Thai curries rely heavily on fresh ingredients, this one contains a huge variety of dried Indian spices that would have been imported by the Muslim traders - after whom the curry is named.
Cook: 1 hour 45 mins
Massaman Curry
Durban is home to the largest population of people of Indian origin in sub-Saharan Africa, making Indian food very popular there!
This South African version of butter chicken consists of grilled chicken in a sauce rich with butter, tomato, spices and evaporated milk in place of the yogurt and cream used in India.
Cook: 25 mins
Durban Butter Chicken
Myanmar (formerly known as Burma and located between India, China and Thailand) produces a cuisine that’s very distinctive, with unique flavour combinations. The main seasonings are dried red chilli, turmeric, fish sauce, garlic and onion - key flavours that give Burmese food real depth and savouriness.
Prep: 30 mins
Burmese Curry
The balti pie, a favourite in football grounds in the Midlands since the 1990’s, was invented by a Warwickshire bakery who now produce over 100,000 a month!
Our version is based on a classic Birmingham balti curry recipe and is swathed in a delicious, golden and buttery shortcrust pastry.
Cook: 1 hour 35 mins
Balti Pie - Downloadable Recipe
Translated from Sinhalese, ‘ala thel dala’ simply means fried or devilled potatoes.
Prep: 10 mins
Cook: 45 mins
Ala Thel Dala - Downloadable Recipe
This fragrant dish is known as ‘wet rendang’ as it contains more sauce than the dry, caramelised version.
Prep time: 20 mins
Cook time: 1 hour 20 mins
Ayam Rendang - Downloadable Recipe
This Thai curry is thought to have been named after Penang island, which might explain the use of soy sauce, a key ingredient in Malaysian cooking as a legacy of its ethnic Chinese population.
The pork is fried in peanuts and coconut cream resulting in a rich, sweet curry lifted by fresh lime, chilli and basil.
Prep: 35 mins
Panang Curry
Pelau (also called pilafi, plov or pilau) is the national dish of at least 10 countries and involves fragrant rice cooked together with the meat in the same pot.
In the Creole cuisine of Trinidad it’s cooked with coconut milk and gungo peas - though kidney beans work just as well!
Cook: 1 hour
Creole Pelau
Not known for their love of spicy food, the Germans have one dish that’s famed on the streets of Berlin - the currywurst!
Credited to a lady called Herta Heuwer who mixed curry powder (from British troops) with American tomato ketchup and served it over sausage slices with a sprinkling of curry powder on top!
Prep: 0 mins
Berlin Currywurst
Beef smore is the Sri Lankan version of pot roast beef - a legacy of the European presence on the island.
Cook: 2 hours 15 mins
Beef Smore - Downloadable Recipe
This curry was traditionally cooked by hunters of wild boar and deer in the jungles of Thailand.
Unusually for a Thai curry, it does not contain coconut milk but still features the same amazing balancing act of strong flavours - salty, sour, sweet and hot - so familiar to Thai cuisine.
Cook: 1 hour 10 mins
Jungle Curry
Acar timun is an Indonesian cucumber pickle with a wonderful balance of sweet and sour flavours. It’s crunchy and tangy and makes a refreshing accompaniment to anything savoury, from rich meat curries to fried rice!
Cook: 15 mins
Acar Timun - Downloadable Recipe
The French once occupied the trading ports of both Saigon in Vietnam and Pondicherry in India and consequently a number of Indians migrated to Vietnam bringing precious dried spices with them.
Curry or ‘cà ri’ has been popular there ever since - it’s particularly good served with freshly sliced baguette!
Cook: 40 mins
Vietnamese Curry
Yellow curry comes from the south of Thailand where the cuisine has a stronger Indian influence.
The inclusion of lots of turmeric in the spice blend creates an aromatic and brightly coloured curry, enhanced by the fragrant addition of that quintessential Thai ingredient, lemongrass.
Cook: 50 mins
Thai Yellow Curry
The Cape Malay kitchens of the Bo-Kaap area in Cape town use two spice blends known as father or mother-in-law masala.
The mother-in-law blend is the slightly hotter one and this is our homage to the resulting Cape Malay curry that’s very simple, but delicious enough to serve to your own mother-in-law!
Mother in Law Curry
‘Brown stew’ is a distinctively Caribbean dish where the meat is browned in caramelised sugar, then cooked in a sauce rich in herbs and spices to produce a thick, flavoursome gravy. Whether eaten with traditional rice and peas or a pile of buttery mashed potato it makes fantastic comfort food.
Cook: 55 mins
Brown Stew Chicken
This unique and delicious dish is best described as a sort of South African curried version of moussaka!
It has a mixed heritage - the meat thought to have been introduced by the Dutch, the curried flavours are of Indian origin and the presentation rather like a British cottage pie.
Bobotie
Spicery HQ is located in Bristol, close to St Paul's - an area home to a large Jamaican population. During carnival the mouth-watering scents of curry goat and jerk chicken fill the air.
Let this favourite curry transport you, if not to the Caribbean, then to a sunny Bristol street!
Curry Goat
One thing that distinguishes Trinidadian food from other Caribbean islands is the use of the all-important green seasoning - a vibrant green sauce a bit like a Trinidadian version of salsa or pesto.
It’s used to season pretty much everything in Trinidad - from soups to stews and salads to curries!
Trinidad Curry Chicken