Curry is a diverse dish featuring a spiced sauce or gravy, primarily derived from the rich culinary traditions of India and shaped by early exchanges with European tastes, especially Portuguese and British. The English word itself originates from Dravidian languages, such as the Tamil word "kari."

Its global journey intensified after the Columbian Exchange introduced new ingredients like chili peppers to India, leading to the development of Anglo-Indian cuisine during the British Raj. The first anglicized recipe appeared in Hannah Glasse's 1747 cookbook, and by the 19th century, curry spread worldwide through indentured Indian workers and British traders.

Today, countless regional variations exist, from Southeast Asian curries with coconut milk to Indian versions featuring fried spices and broth, and East Asian interpretations often using commercial curry powder. Curry has become a deeply internationalized dish, adapting to local palates and becoming a national favorite in many countries, famously exemplified by the creation of Chicken Tikka Masala in 20th-century British Bangladeshi restaurants.