Next Level Curry Gravy for Carnivore or Vegetarians

Get ready to take your taste buds on a wild ride with this Next Level Curry Gravy—a rich, restaurant-style sauce so good, it’ll have carnivores and vegetarians fighting for seconds. Whether you’re smothering tender chicken, juicy lamb, or soaking crispy tofu and meaty mushrooms, this gravy delivers the bold, complex flavors of high-end Indian cuisine without the high-end price tag. We’re diving deep into a handful of game-changing ingredients that transform an ordinary curry into a soul-satisfying masterpiece—right in your own kitchen.

The Perfect Rice: A Flavorful Foundation for Your Curry Gravy

Let’s start with the foundation of any great curry dish—the rice. While traditional curry gravies are often served over fluffy, long-grain Jasmine rice, I like to take a different route with a short-grain Japanese variety called Rosa rice. Its slightly sticky texture perfectly cradles the rich curry gravy in every bite. The secret to nailing this rice?

A triple rinse to wash away excess starch, ensuring each grain stays separate yet tender. But we’re not stopping at plain rice—this version gets a flavor boost with fenugreek seeds, which bring a warm, nutty depth, and grated carrot, adding natural sweetness and subtle crunch. It’s not just rice—it’s a flavor-packed sidekick that elevates the entire dish.

Choose Your Protein: Carnivore or Vegetarian

When it comes to building a bold, satisfying curry, boneless chicken thighs are my go-to protein—and for good reason. They’re juicier, more flavorful, and way harder to overcook than chicken breasts, making them ideal for simmering in a rich curry gravy. Plus, chicken is the most commonly used meat in curries around the world, so it’s a natural fit for this dish. But if you’re looking to kick things up a notch, lamb is a phenomenal option. Its deep, gamey flavor pairs beautifully with warm spices, and when cooked low and slow, it becomes melt-in-your-mouth tender. For a vegetarian twist, meaty mushrooms or crispy tofu are fantastic stand-ins. Mushrooms soak up the curry like sponges, while tofu adds a creamy bite and soaks in all the rich, aromatic goodness. Whatever your preference, this curry gravy was made to elevate it.

Garlic Naan is a Must

Another great pairing with Curry Gravy, other than the rice, is Naan. If you’ve got the time, I’ve got a killer homemade Garlic Naan recipe on my website that pairs perfectly with this curry. But when you’re in a rush, I’ve found the next best thing—Ashoka brand Garlic Naan, straight from the freezer section of my local Asian market. Just pop it into a preheated 400°F oven for one minute, and it comes out hot, soft, and blistered like it was baked fresh in a tandoor. It’s the perfect quick fix without sacrificing flavor or texture.

Sensational Curry Gravy, Ready to Serve!

This curry gravy is an absolute flavor powerhouse—each spoonful bursts with layers of rich, warm spices that dance on your palate. The boldness of the curry powder and paste melds seamlessly with the creamy coconut milk and tangy lemon-flavored yogurt, creating a silky, luscious sauce that’s both comforting and complex. Hints of nutty fenugreek and the subtle sweetness from palm sugar and grated carrot round out the profile, while savory parmesan cheese adds an unexpected depth of umami. Whether spooned over tender chicken, lamb, or hearty mushrooms and tofu, this gravy delivers a perfect balance of spice, sweetness, and creaminess that rivals the finest restaurant curries—bold, memorable, and utterly addictive.

More Recommended Recipes

Chicken Tikka Masala, Garlic Naan, Garlic Crusted Rack of Lamb, Lamb Chops with Aju, Shish Kebabs, Garlic Mushrooms & Onions, Smoked Spare Ribs with Garam Masala and Sriracha, Chicken & Gravy

Curry Gravy and Next Level Rice Ingredients: 6 to 8 servings

Rice Cooker

• 3 Cups Rice – Short-grain preferred for soft, sticky texture.
• 1 Tbsp Fenugreek Seeds – Adds a nutty, aromatic note to the rice.
• 1 Tbsp Grated Carrot – Brings sweetness and texture.
• 4–4.5 Cups Water – Ideal ratio for fluffy, well-cooked rice.

Marinate

• 5 Boneless Chicken Thighs (cut into 1″ pieces) – Juicy and flavorful base protein.
• 4 Tbsp Curry Powder – Bold spice blend for deep flavor.
• 1 Tbsp All-Purpose Flour – Helps bind and slightly thicken sauce during cooking.
• 1½ tsp Kosher Salt – Approximate; adjust to taste.
• ½ tsp Black Pepper – For mild heat and balance.

Stove Top

• 2 Tbsp Butter – Melts into the chicken for a silky, rich finish.
• 1 Tsp Olive Oil – Searing and keeps the butter from burning.
• 4 oz Curry Paste – Rich, concentrated flavor foundation.
• 1/5 Red Onion, chopped – Mild onion flavor to build the base.
• 2 Tbsp Palm Sugar – Balances spice with subtle sweetness.
• ½ Cup Lemon-Flavored Greek Yogurt – Tangy and creamy twist.
• 13.5 oz Coconut Milk – Smooth, velvety body to the curry.
• ½ Cup Parmesan Cheese – Adds umami depth and richness.
• 1 Tbsp Cilantro, chopped – Finishing herb for freshness and aroma.

Instructions

1. Rinse 3 cups rice under cold water 3 times, then drain well.
2. Add rice to rice cooker with 1 tbsp fenugreek seeds, 1 tbsp grated carrot, and 4–4.5 cups water. Start cooking.
3. In a bowl, combine 5 boneless chicken thighs (cut into 1″ pieces), 4 tbsp curry powder, 1 tbsp all-purpose flour, 1½ tsp kosher salt, and ½ tsp black pepper. Mix well and let marinate.
4. Heat 2 tbsp Butter with 1 tsp olive oil in a skillet over medium heat.
5. Add 1/5 chopped red onion and sauté until soft (about 3–4 minutes).
6. Stir in 4 oz curry paste and cook 1 minute.
7. Add 2 tbsp palm sugar and stir until dissolved.
8. Add marinated chicken and cook until browned, about 5–6 minutes.
9. Lower heat and add 13.5 oz coconut milk, ½ cup lemon-flavored Greek yogurt, and ½ cup parmesan cheese. Stir to combine.
10. Simmer gently for 8 to 10 minutes, until chicken is cooked and sauce thickens.
11. Finish with 1 tbsp chopped cilantro, then serve over the steamed rice.