Because curry originated in India, it’s the country that most people think of when considering the dish. However, the term curry refers to a number of dishes that include an Indian spice blend, and there are many varieties across the globe.

From the Curry Goat of Jamaica to the Bunnie Chow of South Africa, some of the world’s curries are truly surprising – but all are delicious. We’ve found some of the best ones from around the globe.

Pilau Masala – Kenya

Pilau is a delicious speciality along the Swahili Coast in which rice is flavoured with masala spices and cooked in a well-seasoned broth of meat, poultry or fish. Many of the Swahili dishes reflect the region's history of contact with Indian Ocean Traders who sailed in with dried fruits, rice, and spices.

Curry Goat – Jamaica

Curry Goat is a traditional Jamaican dish in which goat meat is infused with the flavours of curry powder, chopped onion, garlic, ginger, thyme and scotch bonnet pepper. The dish was introduced to the region by the East Indians who used to work as indentured workers on the island and subsequently has influenced local cuisine.

Kaeng Khiao Wan – Thailand

Also known as Green Curry, Kaeng Khiao Wan is a central Thai variety of curry made with coconut milk, green curry paste, palm sugar, fish sauce, kaffir lime leaves, and Thai basil. Curries are a mainstay of Thai cooking and are influenced by spices from nearby India, including cumin, cardamom, and coriander.

Karee Raisu – Japan

Karee Raisu – literally meaning “curry rice” – is one of the most popular dishes in Japan and is made with a wide variety of vegetables and meats. The basic vegetables are onions, carrots, and potatoes, while the most popular meats include beef, pork, and chicken. Curry was introduced to Japan by the British at the time when the Indian subcontinent was under the colonial rule.

Gulai – Indonesia

Gulai is a tasty curry with rich, spicy and succulent curry-like sauce consisting of rich spices. These include turmeric, coriander, black pepper, galangal, ginger, chilli pepper, fennel, lemongrass, cinnamon and caraway, ground into a paste and cooked in coconut milk with poultry, meat, or seafood, and also vegetables such as cassava leaves and unripe jackfruit. The dish is a local adaptation of Indian curry, developed and derived from Indian influence on Indonesian cuisine.

Carri Masala Poule – Mauritius

Carri Masala Poule – or Mauritian Chicken Curry – is a national favourite in Mauritius and is served with white rice, hot parathas, or soft Dal Puri bread and a fresh mixed salad. The curry has its origin in Creole cuisine, which forms a large part of traditional Mauritian cooking, and is influenced by the Indian Immigrants that moved to the island while it was under British rule.

Bunny Chow – South Africa

Bunny chow, often referred to as a bunny, is a South African fast food dish consisting of a hollowed out loaf of bread filled with curry. It originated in Durban’s Indian South African community and was developed initially as a way to quickly, secretly serve black South African customers during the days of apartheid. Bunny chows are commonly filled with curries made using traditional recipes from Durban, including fillings of mutton or lamb, chicken, bean, or chips with curry gravy.

Are there any curries that you would add to this list? Let us know in the comments below!


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