Celebrating National Curry Week - 4 Insanely Good Curry Recipes!

There’s no better time to bring warmth, spice and comfort to your kitchen than during National Curry Week, celebrated from 6th to 12th October 2025.
Here at Eversfield Organic, we’re big curry lovers — from creamy coconut curries to rich and aromatic slow-cooked stews, a good curry brings people together around the table like nothing else.

This week, we’re celebrating with four delicious organic curries, each one designed to make the most of our premium, ethically raised meats. Whether you’re craving something creamy, bold, fragrant or fiery, there’s a recipe here to suit every palate.

1. Creamy Coconut Chicken Curry (Goan-Style)

Description:
Goa’s famous coconut curries are light, gently spiced and deeply comforting. This recipe lets our tender organic diced chicken shine, cooked slowly in a creamy sauce of coconut milk, turmeric, and ginger. Perfect for a simple yet indulgent midweek meal.

Ingredients:

• 600g organic diced chicken breast or thigh

• 2 tbsp coconut oil

• 1 large onion, finely sliced

• 3 garlic cloves, minced

• 1-inch fresh ginger, grated

• 2 tsp ground coriander

• 1 tsp turmeric

• 1 tsp garam masala

• ½ tsp chilli flakes (optional)

• 400ml coconut milk

• 1 tomato, finely chopped

• Juice of ½ lime

• Fresh coriander, to garnish

• Sea salt and cracked pepper

Method:

1. Heat coconut oil in a deep pan and sauté onion until soft and golden.

2. Add garlic and ginger, cooking for a minute until fragrant.

3. Stir in coriander, turmeric, and garam masala.

4. Add the diced chicken and brown lightly.

5. Pour in coconut milk and chopped tomato, then simmer for 20–25 minutes until the chicken is cooked through and the sauce thickens.

6. Stir through lime juice, season to taste, and garnish with coriander.

7. Serve with fluffy basmati rice and a wedge of lime.

2. Spiced Pork Liver Curry (South Indian Style)

Description:
Rich, nutritious and bursting with flavour — this bold South Indian pork liver curry celebrates the earthy depth of organic liver with warming spices, garlic, and curry leaves. Quick to prepare, it’s a fantastic way to use this traditional cut in a modern, vibrant way.

Ingredients:

• 400g organic pork liver, sliced into bite-sized pieces

• 2 tbsp ghee or oil

• 1 onion, thinly sliced

• 2 garlic cloves, minced

• 1 tsp grated ginger

• 2 tsp curry powder

• ½ tsp turmeric

• 1 tsp black mustard seeds

• 1 sprig fresh curry leaves (optional)

• 2 tomatoes, chopped

• 100ml coconut milk

• Juice of ½ lemon

• Salt to taste

• Fresh coriander to serve

Method:

1. Heat ghee in a frying pan, add mustard seeds until they pop, then add onions and cook until golden.

2. Stir in garlic, ginger, and curry leaves, followed by spices.

3. Add chopped tomatoes and cook until soft.

4. Stir in pork liver and sear on all sides for 2–3 minutes.

5. Pour in coconut milk, reduce heat, and simmer gently for 5–7 minutes — avoid overcooking to keep the liver tender.

6. Squeeze in lemon juice and season to taste.

7. Serve with steamed rice or paratha and a spoonful of cooling yoghurt.

3. Kashmiri Slow-Cooked Mutton Curry

Description:
This rich and hearty Kashmiri-style mutton curry is full of warmth and depth — slow-cooked to perfection using our beautifully marbled organic diced mutton. The result is tender, melt-in-the-mouth meat coated in a fragrant tomato and yoghurt sauce.

Ingredients:

• 700g organic diced mutton

• 3 tbsp ghee or butter

• 2 onions, finely sliced

• 3 garlic cloves, crushed

• 1-inch ginger, grated

• 2 tsp cumin

• 1 tsp coriander

• 1 tsp smoked paprika

• ½ tsp cinnamon

• ½ tsp chilli powder

• 2 tbsp tomato purée

• 400g chopped tomatoes

• 200ml natural yoghurt

• 200ml water or stock

• Fresh coriander and mint to garnish

Method:

1. Heat ghee in a large pot, brown the mutton, then set aside.

2. In the same pan, cook onions until soft and golden.

3. Add garlic, ginger and spices, stirring for a minute.

4. Stir in tomato purée, chopped tomatoes, and yoghurt.

5. Return the mutton to the pan, pour in stock, and bring to a gentle simmer.

6. Cover and cook slowly for 1½–2 hours, until the meat is tender and the sauce rich.

7. Garnish with coriander and mint. Serve with naan or steamed rice.

4. Wild Venison Vindaloo

Description:
Inspired by the famous Goan dish, this wild venison vindaloo is full of deep, fiery flavour — but with a touch of refinement thanks to the rich, lean venison meat. The slow cooking mellows the spice and creates a sauce that’s both robust and beautifully balanced.

Ingredients:

• 600g wild diced venison

• 2 tbsp oil

• 2 onions, finely chopped

• 4 garlic cloves, crushed

• 1-inch ginger, grated

• 2 tbsp white wine vinegar

• 1 tbsp tomato purée

• 2 tsp ground cumin

• 2 tsp paprika

• 1 tsp chilli powder (adjust to taste)

• 1 tsp garam masala

• 400ml beef or venison stock

• Salt and pepper

• Fresh coriander for serving

Method:

1. Marinate the venison in vinegar, garlic, and ginger for 30 minutes if time allows.

2. Heat oil in a heavy pan and brown the venison in batches. Set aside.

3. Add onions to the same pan and cook slowly until golden.

4. Stir in spices and tomato purée, cooking for a minute.

5. Add stock and return the venison to the pan.

6. Simmer gently for 1–1½ hours until the meat is tender and the sauce thickens.

7. Garnish with coriander and serve with rice or flatbreads.

A Curry for Every Taste

From creamy coconut chicken to slow-cooked mutton and bold venison vindaloo, there’s a curry to suit every craving this National Curry Week. Each recipe celebrates the care and quality of our Eversfield Organic meat — raised with respect for the animals, the land, and the environment.

So why not celebrate with us this week? Choose your favourite cut, gather your spices, and create a meal that warms your heart and your home — the organic way