Serves 4 / Easy – / Prep 45 mins This is a mouth-watering Indian style chicken curry, and once you have deep fried the chicken first, it is fairly simple to cook. It is usually served with chapattis and rice, but you can also serve with chips (fries in the US) or mashed potato. For…
Serves 4 portions / Difficulty – Easy / Prep 10 mins, cooked in 10 A versatile curry sauce, great for Katsu chicken, or chop and fry some cubed chicken breast and add to the sauce and cook through to make a chinese style chicken curry (ensure the chicken is well cooked and no pink inside).…
Serves 2 / Difficulty Medium / Prep 20 mins & cooked in 30 mins A delicious, quick and easy no fuss curry dish. Great for a mid-week evening meal. If you like your vegetables crunchy then cook them for just 15 minutes, but I prefer them nice and soft to blend in with the chicken.…
Serves 2 / Difficulty – Easy / Prep and cooking time around 45 minutes depending on the type of rice used This is one of my favourite Indian rice dishes and a great addition to any of the Indian curries in this website. Ingredients 120g Basmati Rice 5 medium chestnut mushrooms or handful of button…
Serves 4 / Difficulty – Easy / Prep time 2-3 hrs including marinating / Cooking time 30 mins This is a rich flavoursome tandoori curry, enjoy eaten as a main with some rice and Indian breads. This one is so easy to make as apart from the onion and ghee all the ingredients go into…
Serves 2 / Difficulty – Medium / Prep 20 mins cooks in 3 hours Cooking this beef curry for 3 hours results in a very tender meat in a tasty curry sauce. Best served with rice and flatbread of your choice to mop up the sauce. Ingredients 1 large onion, roughly chopped 2 garlic cloves…
Serves 4 / Difficulty – Easy / Prep ½ hr – cooks in 4 Many years ago I lived in Greenwich and there was an amazing Indian restaurant that served a dish called a Nepalese Khutta which I ordered often, it had a gravy-like taste to it which I have never come across before or…
Serves 2 / Difficulty – Medium / Prep 30 minutes and cooking 20 minutes. This is my wife’s favourite curry. And I must admit as soon as I have the ghee, mustard seeds and curry leaves cooking the smell is heavenly. I buy the biggest tiger prawns I can find (uncooked and in the shell),…