The Different Types of Indian Curry

Explore the different types of Indian curry, from regional styles, spice ratings, and key ingredients to find the best type of Indian curry for you.

From Kashmir to Kerala and everywhere in between, there are hundreds of types of Indian curry waiting to be discovered, each with its own unique blend of spices, ingredients and regional influences.

No doubt attempting to try them all would be a life well lived, but for the sake of this blog and your convenience, we’ve taken the time to serve up all the different types of Indian curry into easy, digestible chunks of delicious detail.

So, strap yourself in because we’re covering the traditions that have made curry one of the world's most beloved dishes.

Be warned. Reading this will make you extremely hungry.

What Are the Different Types of Indian Curry?

As a timeless cuisine, Indian curry knows no limits. Existing for centuries in a never-ending, evolving, boundless culinary tradition of creativity and appreciation, it’s simply the gift that keeps giving, with new types of Indian curry being created as we speak.

Therefore, categorising a limitless, living tradition feels impossible, so we've done our best to group them into broader categories to make them easier to distinguish.

Beginning with a local favourite:

Tomato-Based Curries 

When discussing types of Indian curry, there's no better place to start than with the most popular in the UK – Chicken Tikka Masala.

After tasting this classic, you'd be forgiven for never ordering another curry again. Such is the appeal of its mild, creamy tomato-based sauce and succulent chunks of grilled chicken.

However, other tomato-based types of Indian curry deserve just as much recognition, including:

• Balti – Lightly spiced tomato sauce with onions, peppers and coriander. Fresh, vibrant and full of character!

• Jalfrezi – Served medium-hot and made with onions, peppers and green chillies. Less creamy, more zingy!

• Karahi – Prepared in a deep, wok-like pan known as a “karahi”, combining tomatoes, ginger, garlic and fresh herbs to create a rich sauce.

Tomato-based Indian curries are characterised by a medium richness and acidity that pairs perfectly with meats like chicken and lamb, while paneer makes a great veggie option.

Creamy Mild Curries

Unless you’re lucky enough to grow up in an Indian household where curry might be served daily, your gateway curry was probably the classic Chicken Korma.

Combining cream and yoghurt with ground almonds and cashews alongside fragrant cardamom and cinnamon, Korma is renowned and loved for its silky, mild sweetness.

Definitely one for you if you dislike any spice, here is another selection of creamy mild curries to try:

• Butter Chicken (Murgh Makhani) - Marinated tandoori chicken in a buttery tomato, cream and spice sauce. Rich, velvety and subtly sweet with a gentle warmth.

• Pasanda – Popularised with lamb in a cream, yoghurt, and almond sauce. Mild, nutty and rich.

• Malai Curry – Famous for its ‘melt-in-the-mouth’ texture featuring cream, yoghurt or coconut milk. Designed for a smooth, silky and lightly sweet experience.

Characterised by a cream, yoghurt or coconut sauce, these curries offer sweet, nutty flavours and make a starting point for newcomers to Indian cuisine who don’t want to risk ordering anything too spicy.

Onion-Based Curries

At the foundation of most types of Indian curry is caramelised onion. This is what gives that deep, savoury flavour featuring in the following dishes:

• Rogan Josh – A Kashmiri classic combining onions, yoghurt and spices for a mid-range spice level ideal with lamb.

• Lamb Rara (Gosht Rara) – Tender lamb cooked alongside spiced minced lamb in a rich onion, tomato masala. Hearty, intensely savoury and bursting with bold flavour.

• Dopiaza – Meaning "two onions", caramelised and lightly cooked onions are layered to create a sweet, savoury sauce with gentle spice.

• Madras – South Indian-inspired with onions, tomatoes and a blend of chilli and spices. Bold and fiery, be prepared for some heat!

• Vindaloo – From Goa with Portuguese influence, this hot, spicy dish blends onions, garlic, vinegar and lots of chillies.

Onion-based curries are often richer, more concentrated, and robust than creamier curries, with signature deep, slow-cooked flavourings.

Coconut-Based Curries

For something a bit lighter, we recommend the following types of coconut curry from Southern India and coastal regions:

• Kerala Chicken Curry (Nadan Kozhi) – Made with coconut milk, curry leaves, ginger and spices. Fragrant, gentle and comforting.

• Fish Moilee – Delicate fish cooked in coconut milk with turmeric, ginger and green chillies. Light and creamy. 

• Goan Prawn Curry – Coconut and tomato with tamarind and aromatic spices. Silky, tangy and fresh.

Originating in regions where coconuts grow, these curries are known for their silky texture, gentle sweetness and beautifully balanced flavours. Ideal if you’re a pescatarian too!

Dry or Semi-Dry Curries

Not all curries need to be swimming in sauce! There are some exceptions where a dry, or semi-dry approach works wonders.

Some of these include:

• Sukha Chicken – Coated in roasted spices, grated coconut and curry leaves. Earthy, aromatic and packed with flavour.

• Murgh Musallam – Chicken cooked with spiced minced lamb and finished with a boiled egg. Rich, hearty, and steeped in Mughal tradition.

• Bhuna – Slow-cooked until onions, tomatoes and spices reduce to a thick, intensely concentrated sauce.

• Pepper Fry – Made with freshly cracked black pepper, curry leaves, onions and warming spices. Bold, peppery and deeply savoury.

Less is more with these dry/semi-dry curries, showcasing the depth of Indian spices while delivering rich, concentrated flavours.

The Best Types of Indian Vegetable Curry

Indian cuisine can effortlessly transform simple vegetables, pulses and dairy into dishes packed with flavour.

With an estimated 30-40% of India's population following a vegetarian diet, it's no surprise that some of the country's most iconic curries are meat-free.

Here are some of the most popular types of Indian vegetable curry ideal for vegetarians:

• Aloo Gobi – Potatoes and cauliflower cooked with turmeric, cumin and spices. Lightly spiced, comforting and wholesome.

• Dhansak – Combining lentils, vegetables and aromatic spices with a touch of tamarind. Hearty, sweet, and tangy.

• Chana Masala – Chickpeas cooked with tomato, onion and garam masala. Packed with plant-based goodness!

• Dal Makhani – Black lentils and kidney beans slow-cooked with butter, cream and aromatic spices. Rich, smoky and satisfying.

• Baingan Bharta – Fire-roasted aubergine mashed with tomatoes, onions and spices. Silky, smoky, and well-rounded. 

• Palak Paneer (or Saag Paneer) – Paneer cheese cooked in spinach, garlic, ginger and spices for a fresh, creamy balance.

• Matar Paneer – Paneer and sweet peas cooked with lightly spiced tomato and onion gravy.  Iconic mild, deep vegetarian comfort food.

• Malai Kofta – Soft vegetable and paneer dumplings served in a rich cream and tomato sauce. Mildly spiced and indulgent.

Indian Curry Types in Order of Hotness

Finally, before you go and order a curry that’s too hot, we’ve prepared a useful spice rating, from mildest to spiciest.

Here are our featured Indian curry types in order of hotness:

• Korma – ⭐

• Pasanda – ⭐

• Malai – ⭐

• Butter Chicken (Murgh Makhani) – ⭐⭐

• Chicken Tikka Masala – ⭐⭐

• Fish Moilee – ⭐⭐         

• Matar Paneer – ⭐⭐

• Palak Paneer (Saag Paneer) – ⭐⭐

• Dal Makhani – ⭐⭐

• Aloo Gobi – ⭐⭐ 

• Kerala Chicken Curry – ⭐⭐⭐   

• Balti – ⭐⭐⭐

• Karahi – ⭐⭐⭐

• Rogan Josh – ⭐⭐⭐

• Murgh Musallam – ⭐⭐⭐

• Bhuna – ⭐⭐⭐

• Lamb Rara – ⭐⭐⭐

• Chana Masala – ⭐⭐⭐

• Baingan Bharta – ⭐⭐⭐

• Malai Kofta – ⭐⭐⭐

• Goan Prawn Curry – ⭐⭐⭐⭐

• Jalfrezi – ⭐⭐⭐⭐

• Madras – ⭐⭐⭐⭐

• Sukha Chicken – ⭐⭐⭐⭐

• Pepper Fry – ⭐⭐⭐⭐              

• Vindaloo – ⭐⭐⭐⭐⭐           

• Phaal (bonus) – 🔥🔥🔥🔥🔥 (Proceed with caution!)

Enjoy Authentic Types of Indian Curry in Malvern

Curry is a gift that deserves to be shared with the world. At The Lantern Restaurant in Malvern, we're passionate about showcasing the incredible diversity of Indian cuisine, with a carefully curated selection of mild, medium and fiery curries to suit all tastes.

From Dal Makhani and Goan Prawn Curry to our famous rich, hearty Rara Lamb, every curry we serve is freshly prepared by our passionate chefs using authentic recipes, quality ingredients and traditional cooking techniques.

Book your table at our restaurant today and experience curry as it’s meant to be enjoyed. If you have any special requests or dietary requirements, please feel free to get in touch with us directly.