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Rabbit Curry

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This rabbit curry was so good and easy to make!

Rabbit curry

Rabbit curry is simple and delicious

Personally I think rabbit meat is one of the most underused meats there is. Until recently, my wife refused to try a dish with rabbit in it. It wasn’t until a neighbor told her how good it was and that his family ate rabbit weekly during the war that she agreed to give it a go.

For those of you who dislike game, don’t worry. Rabbit meat is quite mild and a lot like chicken. You do need to cook it longer than chicken or it will be tough but that just makes the flavour of your rabbit curry that much nicer.

I love the flavour.

You can purchase rabbits at most good butchers. I was sent the rabbit for this meal by Farmer’s Choice. If you’re interested in giving this one a go, I highly recommend their service. They deliver throughout the UK.

Rabbit ready for rabbit curry

Rabbit ready for cooking

If you like this flavoursome rabbit curry, you might like to try some of these too!

Game Pickle Curry (Game Achaar)
Pheasant Curry
Railway Lamb Curry
7 Ingredient Lamb Curry
Goan Lamb and Coconut Curry
Venison Curry

Yield: 4

Rabbit Curry

Rabbit Curry
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 1 rabbit – cut into six pieces
  • 2 tablespoons gram flour – for dusting
  • 3 tablespoons vegetable oil or ghee
  • 1 inch cassia or cinnamon stick
  • 1 teaspoon cumin seeds
  • 4 green cardamom pods
  • 2 onions – finely chopped
  • 2 tomatoes – finely chopped
  • 1 green chilli – smashed into a paste
  • 250ml dry white wine
  • 1 bay leaf
  • 1 tablespoon garam masala
  • 1 tablespoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon Kashmiri red chilli powder
  • 3 tablespoons finely chopped coriander
  • Salt and pepper to taste


  1. Start by making a tarka with the oil and spices. Heat the oil until quite hot over medium high heat.
  2. When hot but not yet smoking, toss in the cassia, cumin seeds and cardamom pods.
  3. Move the spices around in the oil and be careful not to burn them.
  4. Now dust the rabbit pieces lightly in the flour and add them to the pan.
  5. Being very carefull not to burn your spices, brown the rabbit pieces. Don’t worry too much about browning, just be sure not to burn the spices.
  6. Once lighly browned, add the onions and coat the meat with them.
  7. Allow to fry over medium heat until the onions are translucent and soft and then add the tomatoes and green chilli paste.
  8. Sprinkle the garam masala, cumin powder, coriander and chilli powder into the pan and stir well to combine.
  9. Pour in the wine – if using – the bay leaf and just enough water to cover the meat and simmer for about 40 minutes.
  10. Check the meat to ensure it is tender. If not, cook it a little longer. Don’t rush things!
  11. Garnish with the chopped coriander and season with salt and pepper to taste.

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Be sure to try Farmer’s Choice for rabbit and many other types of top quality free range meat.


Friday 10th of March 2017


In #9 you are saying "pour in the wine, if using". There is no mention of wine anywhere else. Never used wine in Indian curries, so am curious. What kind of wine do you recommend and what quantity? Thanks!

Dan Toombs

Friday 10th of March 2017

Hi Rohit

Thank you for noticing. The wine is optional as it isn't used much in Indian cookery. I think it add a nice flavour to this recipe. I've fixed it now. Any dry white wine should be fine.

All the best, Dan


Saturday 12th of November 2016

How long to pressure cook rabbit for?

Dan Toombs

Friday 18th of November 2016

Hi Donna

20 minutes should do the job. To be honest I've never tried so you'll need to experiment.

Cheers, Dan

Jason Roberts

Saturday 25th of June 2016

Hi! Thanks for the recipe. I made a couple of changes so I could do it all in the crockpot. I added a can of diced tomatoes and a can of coconut milk. It was really quite nice when all was said and done. Cheers.

Dan Toombs

Friday 8th of July 2016

Thanks Jason

Really glad you liked the recipe.



Monday 25th of April 2016

I just discovered this recipe. I cook a lot of Indian dishes every week and have all of the spices . I raise rabbits and will have a litter to harvest in about 4 weeks. I will most definitely try this recipe and let you know how it turned out. I usually never follow a recipe but if I do some big variations will let you know!

Dan Toombs

Friday 8th of July 2016

That's great Rick. Look forward to hearing how it goes!



Tuesday 16th of February 2016

I just made this recipe. It was my first time cooking with rabbit. All of my children LOVED it. Thanks so much for an easy, tasty recipe. I butchered an older rabbit for this so the cooking time was greatly 3 hours, but it was worth the wait. I think next time I will increase the amount of tomatoes since those small nuggets were the second highlight of this meal. Fantastic!

Dan Toombs

Wednesday 24th of February 2016

Great to hear Mary. I do love rabbit curry especially when cooked slowly for a long time.


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