Curries are a staple in a variety of global cuisines, from the spicy dishes of India to the coconut-rich flavors of Thailand. As a butcher with years of experience, I believe that the choice of meat can significantly influence the texture, flavor, and overall success of a homemade curry. Here are some of the best cuts of meat to elevate your curry-making game.

Beef Chuck: When it comes to beef curries, chuck is my top recommendation. This cut comes from the shoulder area and is known for its rich flavor and connective tissues that break down beautifully when slow-cooked. The process makes the meat incredibly tender, perfect for soaking up all the savory curry sauce.

Lamb Shoulder: For a classic Rogan Josh or a hearty lamb stew, lamb shoulder is the cut to choose. It has just the right amount of fat and connective tissue, which results in succulent pieces of meat after being simmered for hours in spicy and aromatic gravies.

Chicken Thighs: Chicken breasts can dry out easily, but chicken thighs are a different story. They remain juicy even after cooking for an extended period, which is often required for developing deep flavors in curries. Bone-in thighs provide even more flavor—just be sure to trim any excess skin or fat.

Pork Belly: Not as commonly used in traditional Indian curries, pork belly offers incredible texture contrast with layers of meat and fat that become exceptionally tender and flavorful when stewed in spices. It’s an excellent choice for Thai curries where pork is more prevalent.

Goat Meat: Known for its robust flavor, goat meat (mutton) is extensively used in Indian and Caribbean curries. The leg or shoulder cuts are ideal because they offer both lean and slightly marbled textures that mesh well with strong spices.

It’s important to remember that currying is all about slow cooking—allowing time for meats to transform into melt-in-your-mouth morsels infused with rich spices and sauces. Each cut listed here fits perfectly into that process, resulting in homemade curries that are truly delectable.