The Curry Kitchen

Tender beef cooked with potato, peanuts, lemongrass, and coconut for a fragrant curry with rich tropical character.

Chicken strips simmered with aromatic Indian spices and fresh coriander for a fragrant, richly seasoned curry.

Parsi-style chicken curry cooked with red lentils and dhansak spices for a hearty, savoury, gently tangy finish.

Tender goat meat cooked with Himalayan-style spices and Australian native pepper for a distinctive, aromatic curry.

Tender meat slow-simmered in a fragrant Kashmiri yoghurt and tomato gravy with warming whole spices.

Bengali-style prawns cooked with mustard, poppy seeds, and chilli, creating a fragrant curry with gentle smoky warmth.

Fresh prawns sautéed with capsicum, tomato, and onion in a creamy coconut sauce with warm Malabari spices.