Editing Curry (section)

== By region ==

=== United Kingdom===

{{main|Curry in the United Kingdom}}

[[File:Chicken Tikka Masala-01.jpg|thumb|[[Chicken tikka masala]] has been called Britain's national dish.<ref name="Spinks 2005"/>]]

Curry is very popular in the [[Curry in the United Kingdom|United Kingdom]], with a curry house in nearly every town.<ref>{{Cite news |last=Jahangir |first=Rumeana |title=How Britain got the hots for curry |url=http://news.bbc.co.uk/1/hi/8370054.stm |work=BBC News |date=26 November 2009 |access-date=14 October 2018 |archive-url=https://web.archive.org/web/20170824122427/http://news.bbc.co.uk/1/hi/8370054.stm |archive-date=24 August 2017 |url-status=live }}</ref><ref>{{Cite web |title=National Curry Week: Why Britain loves curry |url=http://www.fsc.uk.com/national-curry-week-britain-loves-curry/ |work=Fleet Street Communications |date=13 October 2017 |access-date=16 July 2020 |archive-url=https://web.archive.org/web/20200110103644/https://www.fsc.uk.com/national-curry-week-britain-loves-curry/ |archive-date=10 January 2020 |url-status=dead }}</ref> Such is its popularity that it has frequently been called its "adopted national dish".<ref name="Spinks 2005">{{Cite news |last=Spinks |first=Rosie |title=Curry on cooking: how long will the UK's adopted national dish survive? |url=https://www.theguardian.com/sustainable-business/2015/jul/08/uk-indian-restaurants-struggling-to-curry-on-lack-of-chefs |work=[[The Guardian]] |date=8 July 2005 |access-date=14 October 2018 |archive-url=https://web.archive.org/web/20180707230506/https://www.theguardian.com/sustainable-business/2015/jul/08/uk-indian-restaurants-struggling-to-curry-on-lack-of-chefs |archive-date=7 July 2018 |url-status=live }}</ref> It was estimated that in 2016 there were 12,000 curry houses, employing 100,000 people and with annual combined sales of approximately £4.2&nbsp;billion.<ref>{{Cite news |last=Moore |first=Malcolm |title=The great British curry crisis |url=https://www.ft.com/content/2165379e-b4b2-11e5-8358-9a82b43f6b2f |work=Financial Times |date=8 January 2016 |access-date=14 October 2018 |archive-url=https://web.archive.org/web/20181014204251/https://www.ft.com/content/2165379e-b4b2-11e5-8358-9a82b43f6b2f |archive-date=14 October 2018 |url-status=live }}</ref> The food offered is cooked to British taste, but with increasing demand for authentic Indian styles.<ref name=NYT11415>{{cite news |last=de Freytas-Tamura |first=Kimiko |title=Britons Perturbed by a Troubling Shortage of Curry Chefs |url=https://www.nytimes.com/2015/11/05/world/europe/britain-curry-house-shortage-chefs.html|access-date=4 November 2015 |work=[[The New York Times]] |date=4 November 2015 |archive-url=https://web.archive.org/web/20151107015902/http://www.nytimes.com/2015/11/05/world/europe/britain-curry-house-shortage-chefs.html |archive-date=7 November 2015 |url-status=live}}</ref> In 2001, [[chicken tikka masala]] was described by the British [[Secretary of State for Foreign and Commonwealth Affairs|foreign secretary]] [[Robin Cook]] as "a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences."<ref name=Guardian2001>{{cite news |url=https://www.theguardian.com/world/2001/apr/19/race.britishidentity |title=Robin Cook's chicken tikka masala speech: Extracts from a speech by the foreign secretary to the Social Market Foundation in London |date=19 April 2001 |newspaper=The Guardian }}</ref> Its origin is not certain, but many sources attribute it to [[British Asian]]s; some cite [[Glasgow]] as the city of origin.<ref>{{cite web |last1=Dutt |first1=Vijay |title=60 years of Chicken Tikka Masala |url=https://www.hindustantimes.com/india/60-years-of-chicken-tikka-masala/story-cPUJ0MAdX4WxqcxYTrqA3H.html |website=[[Hindustan Times]] |access-date=13 December 2021 |date=21 October 2007}}</ref><ref name="ghosh bb">{{cite news |last=Ghosh |first=Bobby |title=How I Learned to Stop Hating and Respect Chicken Tikka Masala |url=https://www.bloomberg.com/news/articles/2023-01-19/who-created-chicken-tikka-masala-history-of-uk-s-national-dish |access-date=26 February 2023 |work=[[Bloomberg News]] |date=19 January 2023 |language=en}}</ref><ref>{{cite web |last1=Taylor |first1=Emma |title=Most people have no clue chicken tikka masala isn't an Indian dish, according to a top Indian chef |url=https://www.insider.com/chicken-tikka-masala-not-indian-dishoom-chef-naved-nasir-2019-11 |website=Insider |access-date=13 December 2021}}</ref> It may derive from [[butter chicken]], popular in the north of India.<ref name="Handbook">{{cite book |last1=Thaker |first1=Aruna |last2=Barton |first2=Arlene |title=Multicultural Handbook of Food, Nutrition and Dietetics |date=2012 |publisher=[[John Wiley & Sons]] |isbn=9781405173582 |page=74 |url=https://books.google.com/books?id=YF1YCg5Ig-EC&pg=PA74}}</ref>

Curries in Britain are derived partly from India and partly from invention in local Indian restaurants. They vary from mildly-spiced to extremely hot, with names that are to an extent standardised across the country, but are often unknown in India.<ref name="Dillon 2024">{{cite web |last=Dillon |first=Sheila |author-link=Sheila Dillon |title=From balti to bhuna: the ultimate guide to curry |url=https://www.bbc.co.uk/programmes/articles/3jPY8xvk41DrT93Lw4XPk1w/from-balti-to-bhuna-the-ultimate-guide-to-curry |publisher=[[BBC Radio 4]] |access-date=7 October 2024 |date=2024}}</ref>

{| class="wikitable" style="margin: 1em auto;" 
|+ Range of strengths of British curries<ref name="Dillon 2024"/>
|- 
<!--! style="width: 120px;" |--> 
! Strength !! Example !! Place of origin !! Date of origin !! Description 
|-
! style="background:Khaki;" | Mild 
| [[Korma]] || [[Mughal Empire|Mughal]] court, North India || 16th century || Mild, creamy; may have almond, coconut, or fruit 
|-
! style="background:Orange;" | Medium 
| [[Madras curry|Madras]] || British Bangladeshi restaurants || 1970s || Red, spicy with chili powder
|- 
! style="background:OrangeRed;" | Hot 
| [[Vindaloo]] || British Bangladeshi restaurants{{efn|The name 'Vindaloo' is from Portuguese ''vinha d'alhos'' (with wine [vinegar] and garlic), but the British version is quite different.<ref name="Dillon 2024"/>}} || 1970s || Very spicy with chili peppers and potatoes{{efn|The addition of potatoes may be from confusion of 'Vindaloo' with Hindi {{lang|hi|आलू}} {{transliteration|hi|āloo}}, potato.<ref name="Dillon 2024"/>}}
|- 
! style="background:Crimson; color:white" | Extreme 
| [[Phall]] || British Bangladeshi, [[Birmingham]] || 20th century || High-strength chili pepper e.g. [[scotch bonnet]], [[habanero]]
|}

=== South Asia ===

{{further|Indian cuisine}}

[[File:Handi-and-karahi.jpg|thumb|Traditional ''[[karahi]]'' (left) and'' [[handi]] ''(right) serving dishes ]]

Many [[Indian cuisine|Indian dishes]] are spicy. The spices chosen for a dish are freshly ground and then fried in hot oil or ghee to create a paste.<ref>{{cite web |title=What is a Bhuna? |url=https://www.seasonedpioneers.com/what-is-a-bhuna |website=Seasoned Pioneers |access-date=7 October 2024}}</ref> 
The content of the dish and style of preparation vary by region.<ref name="Jaffrey 1982"/> The sauces are made with spices including black pepper, cardamom, chili peppers, cinnamon, cloves, coriander, cumin, fennel seed, mustard seed, and turmeric.<ref name="Jaffrey 1982"/> As many as 15 spices may be used for a meat curry.<ref name="Jaffrey 1982"/> The spices are sometimes fried whole, sometimes roasted, sometimes ground and mixed into a paste.<ref name="Jaffrey 1982"/> The sauces are eaten with steamed rice or [[idli]] rice cakes in south India,<ref name="Jaffrey 1982">{{cite book |last=Jaffrey |first=Madhur |author-link=Madhur Jaffrey |title=Madhur Jaffrey's Indian Cookery |date=1982 |publisher=[[BBC]] |isbn=978-0-563-16491-3 |pages=7–10}}</ref> and breads such as [[chapati]]s, [[roti]], and [[naan]] in the north.<ref>{{cite web |last1=Gopalakrishnan |first1=Srividhya |title=The Indian Bread Types You Need to Know |url=https://www.tasteofhome.com/collection/indian-bread-types/ |website=Taste of Home |access-date=8 October 2024}}</ref> 
The popular [[rogan josh]], for example, from [[Kashmiri cuisine]], is a wet dish of lamb with a red gravy coloured by Kashmiri chillies and an extract of the red flowers of the [[Celosia|cockscomb plant]] (''mawal'').<ref>"Rogan Josh". In Khan Mohammed Sharief Waza, Khan Mohammed Shafi Waza, and Khan Mohammed Rafiq Waza (2007). ''Wazwaan: Traditional Kashmiri Cuisine''. New Delhi: Roli & Janssen. p. 34.</ref> Rice and curry is the staple dish of Sri Lanka.<ref>{{Cite web |title=National Dish of Sri Lanka Rice and Curry |url=https://nationalfoods.org/recipe/national-dish-of-sri-lanka-rice-and-curry/ |access-date=2024-03-17 |website=National Dishes of the World}}</ref>

=== East Asia ===

[[Japanese curry]] is usually eaten as {{lang|ja-Latn|karē raisu}} – curry, rice, and often pickled vegetables, served on the same plate and eaten with a spoon, a common lunchtime canteen dish. It is less spicy and seasoned than Indian and Southeast Asian curries, being more of a thick stew than a curry. British people brought curry from the [[British Raj|Indian colony]] back to Britain<ref>{{cite web |url=http://www.sb-worldwide.com/curry/history.html|title=History of Japanese curry |author=S&B Company |url-status=dead |archive-url=https://archive.today/20130411190436/http://www.sb-worldwide.com/curry/history.html |archive-date=11 April 2013 |access-date=28 February 2013}}</ref> and introduced it to Japan during the [[Meiji period]] (1868 to 1912), after Japan ended its policy of national self-isolation ({{lang|ja-Latn|[[sakoku]]}}), and curry in Japan was categorised as a [[Yōshoku|Western dish]].<ref>{{cite book |last=Booth |first=Michael |title=The Meaning of Rice: And Other Tales from the Belly of Japan |date=2017 |publisher=Random House |isbn=9781473545816 |page=278 |url=https://books.google.com/books?id=rYPkDQAAQBAJ&pg=PT278 |access-date=4 December 2020 |archive-date=19 February 2023 |archive-url=https://web.archive.org/web/20230219053208/https://books.google.com/books?id=rYPkDQAAQBAJ&pg=PT278 |url-status=live }}</ref> Its spread across the country is attributed to its use in the [[Imperial Japanese Army|Japanese Army]] and [[Imperial Japanese Navy|Navy]] which adopted it extensively as convenient field and naval canteen cooking, allowing even conscripts from the remotest countryside to experience the dish. The [[Japan Maritime Self-Defense Force]] traditionally have curry every Friday for lunch and many ships have their own recipes.<ref>{{Cite news |last=Itoh |first=Makiko |title=Curry – it's more 'Japanese' than you think |url=https://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/ |date=26 August 2011 |work=[[The Japan Times]] |access-date=8 January 2019 |language=en |archive-url=https://web.archive.org/web/20180108233344/https://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/ |archive-date=8 January 2018 |url-status=live}}</ref> The standard Japanese curry contains onions, carrots, potatoes, and sometimes [[celery]], and a meat that is cooked in a large pot. Sometimes grated apples or [[honey]] are added for additional sweetness and other vegetables are sometimes used instead.<ref>[http://curryken.fc2web.com/minzoku/minzoku.htm "The Curry Rice Research"]. {{Webarchive|url=https://web.archive.org/web/20110710232600/http://curryken.fc2web.com/minzoku/minzoku.htm |date=10 July 2011 }} (in Japanese)</ref>

Curry spread to other regions of Asia. Curry powder is added to some dishes in the southern part of China. The curry powder sold in Chinese grocery stores is similar to Madras curry powder, but with the addition of [[Illicium verum|star anise]] and cinnamon.<ref name="Sen2009">{{cite book |last=Sen |first=Colleen Taylor |title=Curry: A Global History |url=https://books.google.com/books?id=94tRvbuCqWcC&pg=PA1|date=15 November 2009|publisher=Reaktion Books |isbn=978-1-86189-704-6 |page=105 |access-date=16 July 2020 |archive-url=https://web.archive.org/web/20191226114045/https://books.google.com/books?id=94tRvbuCqWcC&pg=PA1 |archive-date=26 December 2019 |url-status=live}}</ref> The former Portuguese colony of Macau has its [[Macanese cuisine|own culinary traditions]] and curry dishes, including ''[[Galinha à portuguesa]]'' ("Portuguese-style chicken") and curry crab. [[Portuguese sauce]] is a sauce flavoured with curry and thickened with [[coconut milk]].<ref name="HoustonPTChicken">{{cite news |last=Levitt |first=Alice |title=Our Latest Obsession: Portuguese Chicken at Wing Kee Restaurant |url=https://www.houstoniamag.com/articles/2016/12/28/our-latest-obsession-portuguese-chicken-wing-kee-restaurant |access-date=6 March 2018|work=[[Houstonia (magazine)|Houstonia]] |date=28 December 2016 |archive-date=7 March 2018 |archive-url=https://web.archive.org/web/20180307023204/https://www.houstoniamag.com/articles/2016/12/28/our-latest-obsession-portuguese-chicken-wing-kee-restaurant |url-status=live}}</ref>

Curry was popularized in [[Korean cuisine]] when [[Ottogi]] entered the Korean food industry with an imported curry powder in 1969.<ref>{{Cite news |url=http://www.koreaherald.com/view.php?ud=20150625001118 |title=[Best Brand] Ottogi becomes Korea's representative curry product |date=25 June 2015 |newspaper=[[The Korea Herald]] |access-date=10 January 2017 |archive-url=https://web.archive.org/web/20170110163940/http://www.koreaherald.com/view.php?ud=20150625001118 |archive-date=10 January 2017 |url-status=live}}</ref><ref name="sohn">{{Cite news |last=Sohn |first=JiAe |title=Ottogi Curry brings Indian cuisine to the table |url=http://www.korea.net/NewsFocus/Business/view?articleId=122393 |date=24 October 2014 |access-date=10 January 2017 |archive-url=https://web.archive.org/web/20181215171434/http://www.korea.net/NewsFocus/Business/view?articleId=122393 |archive-date=15 December 2018 |url-status=live}}</ref> Korean curry powder contains spices including cardamom, chili, cinnamon, and turmeric.<ref>{{cite book |last1=Lee |first1=Jiyoung |title=Real Korean Recipes |date=2024 |publisher=Beeolive Books |location=Seoul, Korea |isbn=979-11-987166-0-6 |page=23 |url=https://books.google.com/books?id=yHP8EAAAQBAJ&dq=%22Korean+curry%22+%22turmeric%22&pg=PA23}}</ref>
Curry ''[[tteokbokki]]'' is made of ''[[tteok]]'' (rice cakes), ''[[eomuk]]'' (fish cakes), eggs, vegetables, and ''[[gochujang]]'', fermented red chili paste. As in India, chilis were brought to Korea by European traders. Spicy chili sauce then replaced the soy sauce formerly used in ''tteokbokki''.<ref>{{cite book |last=Huskey |first=Brian |title=Asia: The Ultimate Cookbook (Chinese, Japanese, Korean, Thai, Vietnamese, Asian) |date=2022 |publisher=Cider Mill Press |pages=19, 398}}</ref>

<gallery class=center mode=nolines widths=180 heights=180>
File:Kare-Raisu.jpg|[[Japanese curry|Japanese]] style {{lang|ja-Latn|Karē-Raisu}} (curry rice)
File:Stir-fried rice cakes with ground pork, gochujang, and gailan.jpg|Korean ''[[tteokbokki]]''<br/>(rice cake curry)
</gallery>

=== Southeast Asia ===

<!--West to East-->
In [[Burmese cuisine]], curries are broadly called ''hin''. [[Burmese curry|Burmese curries]] contains meat simmered in a curry paste containing onion, garlic, shrimp paste, tomato, and turmeric. Burmese curries are often mild, without chili, and somewhat oily.<ref>{{cite web |last=Bush |first=Austin |title=Burmese curry restaurants |url=https://www.austinbushphotography.com/blog/blog/burmese-curry-restaurants.html |publisher=Austin Bush Photography |access-date=7 October 2024 |archive-url=https://web.archive.org/web/20210109223207/https://www.austinbushphotography.com/blog/blog/burmese-curry-restaurants.html |archive-date=9 January 2021 |date=5 December 2012 |url-status=live}}</ref><ref>{{cite book |last=DeWitt |first=Dave |title=Precious Cargo: How Foods From the Americas Changed The World |date=2014-05-26 |publisher=Catapult |isbn=978-1-61902-388-8 |page=300}}</ref>

[[Thai curry|Thai curries]] are called {{lang|th|gaeng}}, and usually consist of meat, fish or vegetables in a sauce based on a paste made from chilies, onions or shallots, garlic, and [[shrimp paste]].<ref>{{cite web |title=Thai Food History Chapter 5: Thai Cuisine: Original? |work=The Nation |location=Thailand |url=http://thaicooking.nationmultimedia.com/?p=1382 |access-date=2 January 2025 |archive-url=https://web.archive.org/web/20160817162611/http://thaicooking.nationmultimedia.com/?p=1382 |archive-date=17 August 2016 |url-status=dead }}</ref> A few stir-fried Thai dishes use {{lang|th|phong kari}}, an Indian style curry powder.<ref>{{cite web |url=http://www.thaifoodmaster.com/recipes/main_dish_recipes/42 |title=Stir Fried Prawns with Curry Powder and Eggs Recipe |work=Thaifoodmaster |date=18 May 2009 |url-status=dead |archive-url=https://web.archive.org/web/20100309200917/http://www.thaifoodmaster.com/recipes/main_dish_recipes/42 |archive-date=9 March 2010}}</ref> In the West, Thai curries are often colour-coded green, yellow, and red, with green usually the mildest, red the hottest. Green curry is flavoured with green chili, coriander, [[kaffir lime]], and basil; yellow, with yellow chili and turmeric; and red, with red chili.<ref>{{cite web |last1=Schmidt |first1=Darlene |title=Thai Curry Types: The Difference Between Red, Yellow, and Green Curries |url=https://www.thespruceeats.com/thai-curry-differences-red-yellow-green-3217020 |website=The Spruce Eats |access-date=7 October 2024 |archive-url=https://web.archive.org/web/20241001183151/https://www.thespruceeats.com/thai-curry-differences-red-yellow-green-3217020 |archive-date=1 October 2024 |date=22 September 2024 |url-status=live}}</ref>

[[Malaysian Indian cuisine]] adapted curries (such as {{lang|my|gulai}}, with coconut milk) via the region's Indian population,<ref>{{Cite journal |last1=Raji |first1=Mohd Nazri Abdul |last2=Ab Karim |first2=Shahrim |last3=Ishak |first3=Farah Adibah Che |last4=Arshad |first4=Mohd Mursyid |date=2017-12-01 |title=Past and present practices of the Malay food heritage and culture in Malaysia |journal=Journal of Ethnic Foods |volume=4 |issue=4 |pages=221–231 |doi=10.1016/j.jef.2017.11.001 |doi-access=free}}</ref> but it has become a staple among the Malay and Chinese populations there. Malaysian curries have many varieties, but are often flavoured with cumin, cinnamon, turmeric, coconut milk, shallots, chili peppers, and garlic.<ref>{{cite web |title=Malaysian Curry: Authentic and Delicious |url=https://mamalams.com/malaysian-curry-authentic-and-delicious/ |website=Mama Lam's |access-date=7 October 2024 |archive-url=https://web.archive.org/web/20240302090756/https://mamalams.com/malaysian-curry-authentic-and-delicious/ |archive-date=2 March 2024 |date=14 January 2022 |url-status=live}}</ref>

[[Indian Indonesian cuisine]] consists of adaptations of authentic dishes from [[India]], as well as original creations inspired by the diverse food culture of [[Indonesia]]. Curry in [[Indonesian language|Indonesian]] is ''kari'' and in [[Javanese language|Javanese]], ''kare''. In [[Indonesian cuisine]] especially in [[Bandung]], there is a dish called ''[[nasi kari|lontong kari]]'', a combined of [[lontong]] and beef yellow curry soup.<ref>{{cite web |title=5 Rekomendasi Lontong Kari Enak di Bandung, Cocok Pisan buat Sarapan!|language=Indonesian |trans-title=5 Recommendations of Delicious Curry Lontong in Bandung, Great for Breakfast! |url=https://www.idntimes.com/food/dining-guide/ranggana/5-rekomendasi-lontong-kari-enak-di-bandung-c1c2 |website=idntimes.com |access-date=25 April 2023 }}</ref> In [[Javanese cuisine]], ''kare rajungan'', [[Portunus pelagicus|blue swimmer crab]] curry has become a delicacy of [[Tuban Regency]], [[East Java]].<ref>{{cite web |title=Kare Rajungan Khas Tuban yang Gurih dan 'Nendang' |url=https://genpi.id/kare-rajungan-khas-tuban/ |website=genpi.id |date=21 September 2021 |archive-date=16 October 2021 |url-status=live<!--slow!-->  |archive-url=https://web.archive.org/web/20211016172933/https://genpi.id/kare-rajungan-khas-tuban/ |access-date=25 April 2023 |language=Indonesian}}</ref>

In [[Vietnamese cuisine]], influenced by both Thai and Indian cooking, curry is known as ''cà ri''. It is made with coconut milk, Madras curry powder with plenty of turmeric, and a variety of fresh ingredients such as coriander, lemongrass, and ginger.<ref>{{cite web |last1=Nguyen |first1=Andrea |title=Excite Your Tastebuds with Cà Ri Gà, Vietnamese Chicken Curry |url=https://www.simplyrecipes.com/recipes/chicken_curry_with_sweet_potato_and_lemongrass/ |website=Simply Recipes |access-date=7 October 2024 |archive-url=https://web.archive.org/web/20240915014452/https://www.simplyrecipes.com/recipes/chicken_curry_with_sweet_potato_and_lemongrass/ |archive-date=15 September 2024 |date=30 August 2024 |url-status=live}}</ref>

[[Philippine cuisine|In the Philippines]], a dish that may have been directly inspired by Indian curries is the [[oxtail]] stew  {{lang|fil|[[kare-kare]]}}, possibly influenced by [[Sepoy]] expatriates during the brief [[British occupation of Manila]] (1762–1764), or indirectly via Southeast Asian spicy dishes.<ref name="Villar">{{cite news |last1=Villar |first1=Roberto |title=The Fascinating History of Kare-kare |url=https://www.esquiremag.ph/long-reads/features/the-fascinating-history-of-kare-kare-a2386-20190802-lfrm2 |access-date=15 November 2024 |work=Esquire |date=2 August 2019}}</ref> {{lang|fil|[[Ginataan]]}} are native dishes using [[coconut milk]],<ref>{{cite web |title=Ginataang Alimasag (Crabs in Coconut Milk) |url=https://www.allrecipes.com/recipe/276743/ginataang-alimasag-crabs-in-coconut-milk/ |website=allrecipes |access-date=15 November 2024}}</ref><ref>{{cite web |last=Sobel |first=Adam |title=Ginataang Langka (Filipino Jackfruit in Coconut Milk) |url=https://cinnamonsnail.com/ginataang-langka-recipe/ |website=Cinnamon Snail |date=25 July 2024 |access-date=15 November 2024}}</ref> which as in the case of [[Filipino chicken curry]] can be called 'curries' when [[curry powder]] is added.<ref name="pp">{{cite web |title=Pinoy Chicken Curry Recipe |url=https://panlasangpinoy.com/chicken-curry-pinoy-style/ |website=Panlasang Pinoy |access-date=20 April 2019 |archive-url=https://web.archive.org/web/20190420064900/https://panlasangpinoy.com/chicken-curry-pinoy-style/ |archive-date=20 April 2019 |url-status=live }}</ref>

<gallery class=center mode=nolines widths=180 heights=180>
File:Gulai kambing masakan Padang.JPG|Mutton ''[[gulai]]'' (Indonesian curry), part of ''[[nasi padang]]''
File:Myanma cuisine (cropped).jpg|A traditional meal featuring several [[Burmese curry|Burmese curries]]
File:Philippine Chicken curry (cropped).jpg|[[Filipino chicken curry]] 
File:Phanaeng mu (cropped).jpg|Thai ''[[phanaeng]]'' with pork
File:Cà Ri Gà Vietnamese Chicken Curry 2019-1600.jpg|Vietnamese ''cà ri'' with chicken
</gallery>

=== South Africa ===

[[File:Durban's Famous Mutton Bunny Chow.jpg|thumb|upright=0.6|[[Bunny chow]], South Africa]]

Curry spread to [[South Africa]] with the migration of people from the Indian subcontinent to the region in the colonial era. [[African cuisine|African]] curries, [[Cape Malay]] curries and [[KwaZulu-Natal|Natal]] curries include the traditional Natal curry, the Durban curry, [[Bunny chow]], and roti rolls. South African curries appear to have been created in both [[KwaZulu-Natal]] and the [[Western Cape]], while others developed across the country over the late 20th and early 21st centuries to include ekasi, coloured, and [[Afrikaner]] varieties.<ref name="seid">{{cite news |last=Seid |first=Shelley |title=Curry is the story of South Africa on a plate |url=https://www.timeslive.co.za/sunday-times/lifestyle/food/2017-10-18-curry-is-the-story-of-south-africa-on-a-plate/ |access-date=27 January 2018 |newspaper=The Sunday Times |date=19 October 2017|archive-url=https://web.archive.org/web/20180127061712/https://www.timeslive.co.za/sunday-times/lifestyle/food/2017-10-18-curry-is-the-story-of-south-africa-on-a-plate/ |archive-date=27 January 2018 |url-status=live}}</ref> [[Durban]] has the largest population of Indians outside of India in the world.<ref name="ishay">{{cite web |last1=Govender-Ypma |first1=Ishay |title=The Brutal History of South Africa's Most Famous Curry |url=https://www.vice.com/en/article/the-brutal-history-of-south-africas-most-famous-curry/ |publisher=Munchies |access-date=27 January 2018 |date=11 November 2017 |archive-url=https://web.archive.org/web/20180128021236/https://munchies.vice.com/en_us/article/qv3njv/the-brutal-history-of-south-africas-most-famous-curry |archive-date=28 January 2018 |url-status=live}}</ref> Bunny chow or a "set", a South African standard, consists of either lamb, chicken or bean curry poured into a tunnelled-out loaf of bread to be eaten with one's fingers by dipping pieces of the bread into it.<ref name=seid/><ref name=ishay/> 'Bunny chow' means 'Indian food', from [[wikt:banyan|Banian]], an Indian. The method of serving the curry was created because [[apartheid]] forbade black people from eating in Indian restaurants; the loaves could speedily be taken away and eaten in the street.{{sfn|Collingham|2006|p=243}}