Rabbit Curry

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This rabbit curry was so good and easy to make!

Rabbit meat isn’t always that easy to find where I live but when I can get it, I often make this delicious rabbit curry. This is an easy one as you only need to whip up a quick base masala and then add the rabbit meat to stew until cooked through and tender.

Rabbit has a similar flavour to chicken but I prefer it to chicken. Especially when I cook it on the barbecue until nicely charred. When I do that, I often add the grilled meat to this rabbit curry instead.

You will love the flavour that cooking the rabbit meat on the bone in the curry. Of course, you could cut the meat off the bone if you prefer but you won’t get the same depth of flavour. This rabbit curry goes very well with other curries as part of a curry feast. Don’t forget the homemade poppadoms, samosas and fried, baked or air-fried onion bhajis!

 

About this rabbit curry recipe

This is a family favourite which we usually take camping with us. We prepare the sauce ahead of time and then grill the piece of rabbit over the fire to add to it.

You don’t have to grill it over fire though! Your rabbit curry will be equally as delicious, but a little less smoky if you stew it as you will do from the recipe in the recipe card below.

Do you find rabbit curry in India?

While rabbit meat is not as commonly consumed in India as chicken, lamb, or goat, rabbit curry is prepared and enjoyed in some regions, particularly in parts of South India. The cuisine of South India, especially in states like Kerala and Tamil Nadu, incorporates a variety of meats and seafood, and rabbit is one such option.

In fact, this is a recipe that I ate quite a few times while in Kerala. It’s so good.

What should you consider when cooking rabbit curry?

1. Marination for Flavor:
   • Marinate the rabbit pieces before cooking to enhance their flavour. A simple marinade can include ingredients like rapeseed (canola) oil, garlic, ginger, chili powder, lemon and salt is all you need.  Let the rabbit marinate for at least a couple of hours and up to 4 hours.
2. Sear the Meat:
   • Before stewing, sear the rabbit pieces in a hot pan with a bit of oil. Searing helps lock in the juices and adds flavour through caramelization. It’s a crucial step for developing a rich taste in a rabbit curry.
3. Choose the Right Cooking Liquid:
   • Select a flavorful liquid for stewing. In this recipe, you simply add water. A lot less common but very good is to add about 250ml (1 cup) of dry white wine. I know… wine doesn’t feature in many curries but then, not many curries are rabbit curries. Give it a try.
4. Low and Slow Cooking:
   • Rabbit meat benefits from slow, gentle cooking to become tender. Use low to medium heat and simmer the stew rather than boiling it vigorously. Stew the rabbit until the meat is fork-tender, which may take 1.5 to 2 hours or more, depending on the size and age of the rabbit. Don’t rush this! Your rabbit curry is ready when the meat is tender!
5. Add Vegetables at the Right Time:
   • If you’re including vegetables in your rabbit stew, add them later in the cooking process. Root vegetables like carrots and potatoes can be added about halfway through the cooking time to ensure they don’t become mushy. There are no root vegetables in the recipe below but you can definitely add them if you like.
6. Fresh Herbs for Finishing:
   • Add fresh herbs toward the end of the cooking time for a burst of fresh flavor. Fresh coriander (cilantro) is the obvious choice but you could try parsley, thyme, or rosemary too.
7. Check for Doneness:
   • Test for doneness by piercing the rabbit meat with a fork. It should be tender and easily pull away from the bone. Be careful not to overcook the meat or it will become stringy and not very nice.
8. Rest Before Serving:
   • Allow your rabbit to rest for a few minutes before serving. This helps the flavours meld, and the meat continues to absorb the juices.

What do you serve with rabbit curry?

This is a Keralan curry and most Keralan curries are great served simply over white Basmati rice or a flavoured rice.

Step by step photographs

You might also like to try one of these…

Why not make your rabbit curry into a curry feast with rice, naans and/or chapattis and another curry or two? Following are some of my favourites.

Goan Chicken Vindaloo
Chicken Changezi
Grilled butter chicken

Have you tried this rabbit curry recipe?

If you have, please leave a star rating in the recipe card below and leave a comment. I love getting your feedback and I’m sure other readers of my blog do too. Thank you.