Central Harlem newcomer Good Vibes tenders one of the city’s best Jamaican goat curries, with lots of meat in big chunks, far less bony than most. In case you haven’t tried it, goat is more richly flavored than beef or lamb, with a taste you can’t forget. Shown here is the medium-size serving (small and large are also available). It arrives in its aluminum carryout container bedded on a generous serving of rice and peas, and don’t forget to ask that extra gravy be poured over the rice and peas.

The fabled German currywurst was invented in Hamburg right after World War II, proving that curry continues to travel. The story is recounted in Uwe Timm’s highly recommended novella, The Invention of Curried Sausage. German currywurst has been made available at several places around town in the last decade. The version at Schaller & Weber’s Upper East Side Stube is made by cutting up a knockwurst, depositing it in a pretzel bun, and then smothering it in curry ketchup with additional curry powder added. This is a real gutbomb; delicious, but don’t try to eat two.

Yes, the British Navy probably brought curry to the Japanese in the 19th century, but the Japanese mutated the hell out of it, using the powder as the starting point for a thick, sweet, relentlessly brown gravy that often contains disparate ingredients like apples and Worcestershire sauce. It can be delivered at a variety of heat levels at this homegrown Japanese curry chain, and you can drop a number of main ingredients into it, the most popular of which is a pork katsu cutlet. My favorite, however, is the Kurobuta sausages made from heirloom pigs, which add a smoky vector to the curry. Shredded cabbage is served on the side as a foil to powerful flavors.

Now known as Kochi, Cochin is a city on the Malabar Coast in the state of Kerala, where the diet abounds in seafood and coconut milk. Taste of Cochin is a restaurant in far eastern Bellerose, Queens, which is one of the first neighborhoods where the cuisines of southern Indian debuted in New York City. Malabar fish curry features snowy white fillets in a sauce laced with coconut milk and turmeric, among other spices, and the red chile garnish warns of its spiciness.

It’s common to find curry puffs on Thai menus around town as an appetizer — little, deeply browned empanadas with a braided spine and curried potato filling. This Singaporean restaurant in the Flatiron District offers a gussied-up version of the dish, which may have evolved from a fritter brought to Southeast Asia centuries earlier by Dutch colonialists. Its rendition features a pastry rolled into a spiral before being folded into a turnover, and the potato filling is sharper tasting than usual.

Twenty years ago there was a wildfire fad for curried chicken salad, as evidenced by a New York Times recipe published in 1998. And sandwiches using a version of this salad can still be found today. At this West Village carryout shop, the salad contains big chunks of chicken, apples, mango chutney, and curry powder, and comes wrapped in a spinach flour tortilla. The curry powder adds a yellowish color and welcome gritty texture, along with powerful spice flavors mellowed by a mayo dressing.

Curry was late to arrive in China, and one theory for its eventual appearance is that it was carried by Chinese immigrants who lived in Japan back to China after their expulsion in the 1960s. (The British Navy supposedly brought curry powder to Japan in the 19th century.) But Chinatown’s Bo Ky, recently reopened after a long pandemic closure, is a Teochew restaurant, representing a city in Guangdong whose residents are famous for their diaspora across Southeast Asia. Those returning to China could have also brought back curry powder and incorporated it into this marvelous chicken curry, which contains potatoes and eggplant and achieves a gorgeous gingery pungency.

Decorated with colorful murals, this distinguished Bushwick Indian restaurant in the shadow of the M, J, and Z tracks offers recipes from all over the country on its long menu. But its signature curry is a pungent lamb number. Shot through with coconut milk and colored an agreeable shade of reddish brown, it flings off odors of ginger and cumin. And no, it’s not made with curry powder, though curry is the term applied to the dish by the menu.

Indentured Indian workers, often from Bengal and points north, were brought to Guyana from 1838 through 1917 and found themselves lacking many of the spices they had used back home. The solution? In many cases they fell back on curry powder imported from Britain, though eventually these curry powders were reformulated for Caribbean-Indian tastes. In this case, at tiny P&S Bakery in East Flatbush, that approach resulted in an absolutely wonderful version of chicken curry tinged with red oil and mellow beyond your dreams. Showing its Indian roots, a flaky roti is often served alongside rather than rice.