Are you in the mood for a challenge? Perhaps your friend just lost a bet to you. Or maybe, you’re looking to just feel alive again. Buckle up! Because you’re in for the ride of your life. Here are our compilation of 20 Spicy Curry recipes from India and around the world!
Indian food might be renowned for its spice factor. However, not many truly know how mind-numbingly spicy some of the curries in Indian cuisine are. So you might want to get a glass of milk and a couple of boxes of tissues first – because there’s no other way you’re emerging from this ring of fire in one piece.
Ready? Let’s dive right in.
Take me to:
- Chicken Spicy Curry Recipes
- Spicy Non-Veg Curry Recipes
- Spicy Vegetarian Curry Recipes
- Conclusion
- Comments
Chicken Spicy Curry Recipes
Nadan Kozhi Curry
First up on the list is Nadan Kozhi Curry. We’re starting off small with this chicken curry from Kerala. You will be reaching for a glass of water as you eat this – make no mistake. But on the bright side, you won’t feel hindered afterward.
Unlike many South Indian curries we know and love, Kozhi Curry skips coconut milk. With no ingredient cooling it down, this curry ups the spice stake. The best part? The store-bought chicken masala. A perfect dish to whip up on a weekend when you want a special meal, but rather not hover around the stovetop for hours.
For a truly authentic dining experience, use bone-in chicken. Eating the hot meat off the bone with your bare hands cannot be beaten. Be sure not to touch your eyes afterward, though!
Chicken Madras
Taking it down a notch is Chicken Madras.
This is a great celebratory meal to spice up your weekends with lots of heat. It even stores well in the fridge for 2 days and in the freezer for 2 months. So be sure to fix up a big batch of this! If you’re unsure about the madras curry powder – don’t worry. It’s perfectly substitutable. Pick up a regular curry powder the next time you’re at the store, and you’re good to go!
With the addition of fenugreek and tamarind, this curry takes on a unique bite. In fact, the flavor of Chicken Madras might just be more enticing than its spice. So if you enjoy the heat but don’t love it when it overwhelms the taste, this is just the curry you should try.
Kolhapuri Chicken Curry
Kolhapuri Curry is the friendlier, gentler cousin of a Chicken Vindaloo. While not as famous as the latter, it also boasts an intense heat that leaves you wanting more.
Using a whopping 10 Byadgi red chilies, Kolhapuri Chicken Curry is naughtier than any household curry you’d whip up on a weeknight. But, if you want to, Kolhapuri Chicken Curry is excellent for batch-cooking and freezes well for up to a month.
In the mood for a lip-smacking, peppery dish but not feeling the curry vibes? Check out Kolhapuri Chicken Sukka. It has all the flavors of a regular Kolhapuri Curry, minus the sauciness of it!
Jamaican Curry Chicken
In the mood for curry but want to try something out of your comfort zone? Jamaican Curry Chicken offers the familiarity of Indian spices with the sensual kick of Caribbean cuisine.
Calling all heat lovers – the scotch bonnet pepper in this Curry Chicken will knock your socks off. This curry is so spicy that it is said to be 70 times hotter than a jalapeno!
Rest assured, though. If you want to try this recipe, substitutions are plenty. First, swap out Jamaican curry powder for regular curry powder or garam masala and add some thyme. Then, instead of chicken, try using goat, lamb, tofu, or potatoes. Next, you may want to make your own adobo seasoning with salt, black pepper, garlic powder, onion powder, cumin, oregano, and other dry herbs. And if you can’t deal with the 350,000 Scoville Unit heat of a scotch bonnet, use habaneros, serranos, or even bell peppers!
Pro tip: use chicken thighs instead of the breast for a bold, meaty flavor.
Thai Chicken Panang Curry
Speaking of Thai cuisine, have you ever tried venturing out of your red-green-yellow curry comfort zone?
Like Thai red curry, Thai Chicken Panang Curry is bold, fiery, and packed with heat. The only ingredients mellowing it down are coconut milk’s creaminess and peanut butter’s nuttiness. Despite the complex, zingy tropical flavors, it’s a simple recipe to make. Unlike most South Asian cuisine, you won’t be spending hours in the kitchen waiting for flavors to develop with this dish. 30 minutes is all you need!
Have fun with the add-ins in this dish – swap out the protein and use whichever veggies you enjoy the most! If you’re not a spice enthusiast, we recommend throwing in add-ins like tofu and potatoes. These will soak up the excess spice!
Spicy Non-Veg Curry Recipes
Beef Vindaloo
Are you ready to take the game up a notch? A beef vindaloo may be right up your alley. Vindaloo was born in Goa as a sweet and tangy curry. However, it has been taken over by the Western world and transformed into one of the world’s spiciest curries.
Vindaloo is borderline exotic with a deep mahogany color and tender chuck meat that melts in your mouth.
Often ordered when you’re in the mood for a challenge, vindaloo is surprisingly easy to adopt. For a fun but mild homestyle vindaloo, omit the cayenne pepper. Easy on the tongue and easy on the stomach.
Phaal Curry
We’ve arrived at the main event, ladies and gentlemen. If you thought a vindaloo was deadly, you’re about to have your mind blown.
Have you ever seen chefs wearing gas masks while prepping a dish? Yup – Phaal Curry will do that to you. The hottest curry in the world, phaal curry uses the infamous Bhut Jolokia Mirch – aka ghost peppers. For the uninformed, this pepper has over 1 million Scoville Heat Units! So yes, you will sweat buckets as you consume what feels like pure lava.
Want to try this curry but are terrified? Swap the ghost peppers out for serrano peppers.
Andhra Fish Curry
Are you big on seafood? Then, we’ve got the perfect dish for you.
Like Kozhi curry, Andhra Fish curry omits coconut milk altogether for a tangy, zesty bite. Try not to be too mindful of the liberal amount of oil floating atop this dish. It may seem like a lot, but the intense heat of this curry cuts through its fattiness. In turn, the richness balances out the challenging heat.
Pro tip: make this curry at lunchtime and eat it for dinner instead. The flavors in Andhra fish curry intensify and peak after at least 6 hours of rest time. You’ll thank me later!
The best part? Go nuts with your choice of seafood in this recipe. Try using dory, salmon, cod, or even shrimp and prawn. This curry sauce will pair brilliantly with anything from the ocean.
Laal Maas
Ever thought deer and boar could be used in curries? Laal Maas is a Rajasthani classic that does just that.
Back in the day, Laal Maas was a favorite in royal Indian kitchens. Since it was cooked after the hunt, profuse amounts of dried red chilies and spices were used to mask the gamey taste of the wild meat. Today though, this fiery curry uses tender mutton instead.
This curry gets its radioactive, red appearance from the generous addition of Mathania red chilies. These lend the curry a blazing, pungent heat! As a finishing touch, don’t forget to smoke the curry with a piece of heated charcoal. The combination of fiery heat and earthy smokiness is unparalleled.
Chettinad Anda (egg) Curry
Any Indian food lover knows that Chettinad cuisine is infamous for its spice. And for a good reason.
This unique take on a Chettinad Chicken Curry utilizes eggs as the primary protein instead of chicken. This pocket-friendly alternative still makes for a perfectly hearty and oh-so-spicy meal. Moreover, vegetarians can finally try this hot and spicy curry that all of India can’t stop raving about! Vegans – don’t worry. Like many curries in this list, the eggs are easily replaceable with tofu or stir-fried veggies.
If you don’t have access to whole spices for the Chettinad masala, store-bought ground spices work well in a pinch. Just be sure to use ¼ tsp more than called for in the recipe!
Lamb Pasanda
If you’ve ever been to a roadside Dhaba, chances are you’ve seen “Paneer Pasanda” on the menu. Lamb Pasanda, though? That’s new!
This unique take on a restaurant favorite is an Indian-inspired curry on the milder side but packed with various spices. Try a Lamb Jalfrezi or Lamb Bhuna instead if you’re in the mood for a lamb curry that genuinely packs a punch. But we think the luscious, forgiving spice of Lamb Pasanda is perfect!
Remember to garnish with raisins and toasted almond flakes for a complex sweet-spicy flavor profile and fun textural experience.
Love a creamy, spicy curry but aren’t you a fan of heavy lamb meat? Swap it out for chicken, prawns, white fish, mock meat, or paneer instead. Psst – for some, favorite substitution is salmon! The curry sauce pairs perfectly with a perfectly-cooked, flakey fish.
Goan Shrimp Curry
Picture this: it’s a bright summer afternoon. You’re at the beach, splayed out and getting tanned under the sun. What are you craving? A pina colada or watermelon refresher, perhaps?
Not in Goa, though! This Spicy Goan Shrimp Curry is a staple at beachside shacks and tastes like summer in every bite. The ginger, tamarind, coconut – and of course, the multiple spoonfuls of paprika – create a tropical sensation that zaps and zings in your mouth.
We’ve provided a moderately spiced recipe here. But to take it up the notch, simply double the amount of paprika! And If you’re feelin’ fancy, replace the economical shrimp with King Prawns or Jump Shrimp. You’ll be in for a real treat.
Japanese Beef Curry
If you’ve got a bit more time on your hands, might I introduce you to this fantastic curry?
You may have heard of the now Instagram-famous Katsu curry. But Japanese Beef Curry is where the spice is at, y’all! And if you’re intimidated by trying or cooking a foreign cuisine, breathe. Surprisingly, Japanese cuisine shares many similar ingredients to South Asian food, especially curries. For example, this curry uses fenugreek, cumin, coriander, turmeric, star anise, and nutmeg. Not so foreign, after all.
What’s different is that this curry has strong umami notes to complement the heat. The spice here is gentle – it hits you in the back of your throat and disappears as quickly as it appears.
Japanese Beef Curry is rarely made from scratch. There are multiple readymade curry paste options at the grocery store – so feel free to go for those in a hurry. But with a 100% homemade version, you have complete control over the heat in this curry. The hour-long slow-cooking deepens and mellows the spice and leaves you with tender chunks of beef.
A labor of love in every sense of the word.
Spicy Vegetarian Curry Recipes
Chana Masala
Out of breath? Perhaps, you need a breather from the enormous levels of spice we’ve been indulging in. Or maybe you’ve got a weakness for the kick but just can’t do that much heat.
Lucky for you, Indian cuisine has countless curry recipes that have the spirit of spice without its consequences!
First up: Chana Masala. A household favorite, this fun dish is chock full of protein and fiber. In addition, the creamy texture of the chickpea lends a much-needed contrast to the strong spices used to season the gravy. This flavor bomb is bound to be a hit with even picky eaters! What more can you want with a delicious dish that’s also healthy – and which your kids will eat? Just omit the fresh green chili for a kid-friendly meal!
To top it off: it’s vegan, gluten-free, and whips up in about 30 minutes. A perfect weeknight meal for working adults craving home-cooked dinners.
Pumpkin Curry
Riding on the vegetarian train is Pumpkin Curry – a severely underrated veggie dish.
Pumpkins are good for more than just carving during Halloween. This delicious vegetable acquires a smooth, butter-like texture when cooked through. This, coupled with its natural sweetness, make the sharp spices in the curry manageable.
The best part of this curry is how easy it is to customize. Have you got lots of bell peppers about to go rotten? Throw it in. Want your kids to eat more greens? Stir in a handful of kale or spinach. Want to make it completely mild? Add coconut milk. Make this spicy curry your own.
Kadai Paneer
Paneer curries are a universal favorite. But they’re never seriously thought of as challenging, spicy dishes. On the contrary, the inherent cheesy butteriness of the paneer tends to offset any spice in the curry as in Paneer Butter Masala.
Not in Kadai Paneer, though. If you’re looking for a peppery, fiery flavor bomb that celebrates India’s favorite cheese – this is it. What makes Kadai Paneer so pungently spicy is the combination of both dried red chilies and fresh green chilies.
Want to raise the stakes even more? Throw in 8-9 whole black peppercorns while grinding your Kadai masala. Better still, convert this curry into a dry Kadai Paneer. Entirely skip the water and concentrate the smokey, spicy flavor into a dry puree. This will coat every cube of paneer and set off fireworks in your mouth.
Dum Aloo
If you ever bought an Instant Pot and are still figuring out what to do with it – stop looking. This Instant Pot Dum Aloo will be your home’s new weeknight – or weekend – favorite. Quick, convenient, colorful, and criminally delicious.
Another kid-friendly curry like Chana Masala, Dum Aloo, uses a star ingredient that’s loved across the board – baby potatoes. The ingredient that actually shines through in this dish, though, is the Kashmiri red chili powder. This chili’s well-rounded and gentle flavor lends a vibrant orange hue to the dish while keeping the heat in check.
For a genuinely spicy Dum Aloo experience, omit the milk and/or cashews. These ingredients lend a luscious creamy texture to the gravy. But we found a similar result can be achieved by pureeing the curry sauce in a high-powered blender or smoothie maker!
Kathal ki Sabzi
Are you a fan of pulled pork? Then, you might want to grab your glasses because this humble household curry is about to fool your eyes.
Kathal ki Sabzi – or Jackfruit Curry – is a spicy curry that uses young jackfruit as the hero ingredient. Funnily, it looks strikingly similar to pulled pork upon cooking. So if you’re a newly-turned vegan and still miss the taste and texture of meat, this is just the Indian dish for you.
What makes this curry interesting, though? It gets its heat not from the chili powder but from the freshly ground whole spices. This heat kicks you in the back of the throat and warms your chest – rather than stinging your tongue.
For a shortcut, feel free to use canned jackfruit. It’ll cut prep time in half!
Bagara Baingan
Move over Baingan Bharta, people. There’s a new eggplant megastar in town!
Too often, Baingan Bharta (roasted eggplant curry) hoards all the attention for eggplant in Indian cuisine. However, this eggplant delicacy is the go-to in parts of Hyderabad. Bagara Baingan is a curry with a rich sauce that envelopes each baby eggplant. You may choose to stuff these eggplants with a dry spice mix for a festive version of the recipe. Or, leave them as is for a quicker meal!
This eggplant dish gets most of its heat from Thai bird’s eye green chilies. To understand how spicy this chili is, this is all you need to know: it is roughly the same size as a quarter-sized coin. As they say, the smaller the pepper, the hotter it is.
If your local store does not sell baby eggplant, look for dark-skinned aubergines instead. You want to choose an eggplant type with a prominent mushroomy, umami flavor upon cooking.
Fun fact:You might find that this curry is reminiscent of Thai food. The tastes of tamarind, peanuts, sesame, and coconut contribute to the dish’s similarity.
Laksa
Let’s spend a little more time in the Southeast Asian region of the food map, shall we? Ever heard of Laksa?
A Malaysian and Singaporean favorite, Laksa is the only dish on this list that’s actually a soup! But it’s a curry soup, so it counts…right? This curry is renowned for its addictive heat. It tantalizes the tastebuds and leaves you coming back for another spoonful – over and over again. It’s especially fun to slurp up with some thick bee hoon noodles or may be enjoyed with a side of steamed rice instead.
Here we’ve linked a vegan-friendly version of this seafood and meat classic. Traditional laksa paste uses dried shrimp and shrimp paste. When you cannot find these niche ingredients, this vegan version will save the day!
Conclusion
So there you have it! 20 of our favorite spicy curries from India and around the world! Regardless of whether you’re looking to challenge yourself, prank a friend, induce labor, or simply spice up your home-cooked meals – there’s a spicy curry out there for everyone. Do let us know in the comment below which one of these you are going to try first. Good luck – and happy cooking!
