Chicken Korma

Just to show that you can use this method to produce a curry with lots of rich sauce, he’s one of my Chicken Korma’s.  You should be aware that Korma’s don’t usually tick my boxes – I tend to find them too sweet, too rich and too mild for my tastes.  This recipe addresses these…

Chicken & Mushroom Vindaloo

Using exactly the same principles as the Chicken Balti, this Chicken & Mushroom Vindaloo gives a very different effect.  Not one for the feint hearted, but you can scale back on the chillies… Serves 2-3 Ingredients 2 Medium Potatoes, peeled & chopped (New potatoes or waxy varieties are best) 3 tbsp Vegetable Oil 100g Chestnut…

Chicken Balti

Restaurant Curry 1: Chicken Balti. By following the 2 preceding steps you’ve turned making your curry away from being a ‘casserole’ type dish into a ‘stir fry’.  Everything that takes time has already been taken care of and now it’s just a matter of personalising the basics This is a simple Chicken Curry recipe with…

Pre-cooked Chicken for Curry

Stage 2 of creating your restaurant-style curry is to pre-prepare your meat. The target here is to get the meat to a point where the cooking can be completed in a few minutes, and seasoned to a point where the meat doesn’t taste bland in the final curry sauce You can do this in advance…

Base Curry Sauce

Do you want to make a curry just like the ones you get in the restaurant?  Do you want to know how to create a curry in 20 minutes?  Do you have a family with differing tastes and requirements when it comes to Indian food?  Then you need to invest some time up front and…

The Model Restaurant Curry

I first started blogging my recipes many, many years ago on a site I had created which was dedicated to spicy food.  Many of my recipes were focused on creating ‘authentic’ restaurant curries based on experiments which run all the way back to my first ‘real curry’ exposure at University in Bradford.  More recently my…

Chicken Korma

Always seen as the curry for those who don’t like spice, yet again I’m getting on my soapbox to say that:- A: ‘Spicy’ doesn’t necessarily mean ‘Hot’ and B: Korma’s don’t need to be mild.  A Korma tends to be a creamy curry, often using  combinations of coconut, yoghurt, cream & nuts.  However, you can…

Beetroot Puri

Well, why not?  Beetroot makes a great addition to pasta dough, so why not add it to your unleavened bread recipes? The earthy characteristics of beetroot is complemented well with spices – adding a little chilli powder and ground cumin to this dish contributes to what will already be an interesting talking point at mealtimes!…

Chole

or Chana Masala, if you prefer.   Very popular across the world, this Punjabi dish is one of my favourite curries.   I’ll often choose this dish as a baseline test when I try new restaurants and takeaways – although this is a relatively simple dish, Chana Masala can be over complicated or ruined with…

Chana Masala Powder

My preferred spice blend for making Chana Masala, or Chole.  Highly aromatic with a kick.  Shop-bought ground spice blends really are over-rated unless you have a good source and can get through them really quickly. Making your own from whole spices as and when you need it ensures the best flavours are retained Makes about…

Keema Matar

Minced lamb or beef can be used to create this great dish.  A very concentrated flavour – serve with Parathas Cooking Time – approx 60 minutes Serves 4-6 Ingredients   3 tbsp Vegetable Oil 3 Black Cardomon Pods, bruised 1 tsp Cumin Seeds 6 Cloves 6 Black Peppercorns 2 1/2 Onions, diced 6 cloves Garlic,…

Stuffed Paratha

An excellent alternative to rice for your curry, and a great way to use up some left over mash! The paratha dough can be made with chapati flour, if you have it.  I use a half and half mix of white and wholemeal plain flour.  Instead of stuffing, this dough can be rolled out and…

Vegetable Daal

I was so impressed by my Toor Daal side dish recipe that I was inspired to invent a vegetarian main dish – this is great! Definately one to try out on the Mother-In-Law… I managed to rupture my dried chilli – this made a much hotter dish, so if you don’t want to risk it,…

Saag Gosht

Continuing the Spinach Curry theme, I came across some great lamb steaks in the supermarket at the weekend and decided that I’d try a Lamb curry for a change. This is quite an interesting recipe – I believe it evolved from one used on a Bradford Curry house which I once frequented, and effectivey casseroles…

Simple Chicken & Spinach Curry

This is a simple alternative to the aromatic Chicken Spinach Curry recipe. Spinch adds a great dimension to curry, both for flavour and appearance. The key is not to cook it for too long. This recipe builds on my basic Chicken Curry Cooking Time – approx 30 minutes Serves 2-3 Ingredients 3 tbsp Vegetable Oil…

Toor Daal

I’ve been trying to recreate a great Channa Daal recipe of my favourite Indian Restaurant for some time – this is the closest I’ve come. It’s sweet, mild and creamy in consistency and works as a great accompaniment. This recipe follows a fairly classic tarka daal type of approach. I’ve used oily Toor Daal, but…

Aromatic Chicken & Spinach Curry

This is based around another one of Atul Kochhar’s recipes, and adding the chillied spinach at the end provides an interesting dimension. An great chicken curry if you like lots of aromatic spices! Cooking Time – approx 45 minutes Serves 4 Ingredients 5 tbsp Vegetable Oil 2 large Onions, finely chopped 1 tbsp Ginger, grated…

Black Pepper Chicken Curry

This has got to be one of the best, and simplest, curry recipes I’ve cooked.  Basic store-cupboard ingredients, and virtually none of the ‘standard’ curry spices, yet this is amazingly good.  This recipe is based on something I saw Atul Kotcher cooking some time ago – my hero!!! Cooking Time – approx 60 minutes Serves 2-3…

Oven Baked Mustard Chicken Curry

A Creamy oven baked chicken curry with a mild mustard tang. Use stronger English Mustard if you prefer a hotter dish. Serve with Rice. Cooking Time – approx 50 minutes Serves 4 Ingredients 3 tbsp Vegetable Oil 1 Onion, sliced 2 cloves Garlic, crushed 1 tbsp Ginger, chopped 2 Green Chillies, Chopped 2″ Cinnamon Stick…

Chicken Jeera

A really simple Cumin Chicken recipe for those of you who like creamy and spicy curries which aren’t necessarily hot… Cooking Time – approx 30 minutes plus marinating time Serves 2 Ingredients 75ml Greek Yoghurt 2 tsp Cumin Seeds (whole, toasted) 2 tsp Cumin Seeds (ground) 500g Chicken Breast, cubed 3 tbsp Vegetable Oil 4…