I love this Spicy Nyonya Chicken Curry because as well as being hot hot hot, it is amazingly full of flavour. This recipe happens to be based on one of my all time favourite Rick Stein recipe’s from his book Far Eastern Odyssey.
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I mean, who doesn’t love a Rick Recipe?
My Almond and Cauliflower Korma Curry is a delicious, filling, easy and quick to make vegetarian korma curry that’s fantastic when served with fluffy steamed rice, naan bread and toasted almonds for a crunchy texture.
This Almond and Cauliflower Korma is a mild curry dish, but don’t worry, the sumptuous, rich sauce with aromatic spices, and crunchy almonds more than makes up for the mildness by packing in the flavour…
As a quick and easy streamlined version of the North Indian classic, this vegetable korma is comfort food at its best and is ready in less than 30 minutes!
I am so sure that you will love this recipe. I’ve based it on an easy to make Gordan Ramsay Spicy Beef Recipe from one of his cookbooks – Healthy Appetite
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As usual, this version is a little better….
It’s an Indian style beef curry which is cooked slowly so the beef becomes totally tender and just melts in your mouth.
Because it’s cooked for such a long time it also allows the flavours from the spices and the other ingredients to be fully absorbed into the beef giving it a fuller flavour. Continue reading
A while back, I was looking for a new Lamb Vindaloo Curry recipe to try and came across this one by the Hairy Bikers.
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Having enjoyed some of their other curry recipes previously, I was intrigued as to how authentic their version of an easy Lamb Vindaloo would be. Continue reading
Lamb Achari, also known as Achari Gosht or Achar Gosht, is an authentic Pakistani / Northern India recipe which combines a range of flavours which that set this curry aside from most other curries.
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I’m guessing some of you won’t have seen a Keema Matar Recipe or even heard of it…
I have to say that this is my all time favourite curry recipe. Given the choice about what to make, then I love a Keema Mater (which is also known as Keema Peas) – It’s the one I will always go for. Continue reading
When it comes to Indian cuisine, there is no shortage of delicious, flavour-packed dishes to choose from. Among the many mouth-watering options available, Chicken Tikka Chilli Masala is a dish that is sure to please.
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I first tried this at the Cinnamon Lounge in Rishworth a few years ago one Christmas. We were there with some some friends, and I saw it on the menu. Initially I was tempted by the chillis, but was put off by the Tikka Masala element. Continue reading
This Mint Raita Recipe, which is sometimes called yoghurt sauce, is fantastic when served as a starter side dish with popadoms, samosa, and kebabs such as sheesh or shami. In addition, I also think it works really well as accompaniment to have with many of my curry recipes, so much so that here at Currytastic Towers we tend to have it with all curries.
In Indian cuisine, Raita is a side dish or a “dip” that is made of yoghurt with raw or sometimes cooked vegetables, herbs and spices.
It can be used to contrast the spiciness of curries or kebabs and have a cooling, soothing effect. It can also be used to compliment the spiciness by having chilli added to it.
As you’d expect from something with different uses there are as many, many different recipes for raita and the one below is the one I tend to make, which happens to be a spicy one.
It is typically made of yoghurt with the addition of herbs, spices and raw or cooked vegetables. There’s no single recipe for raita, Recipes tend to vary region by region and family by family, as well as season to season.
Yes, most definitely. Depending on the type of raita you have you it will either cool the spiciness or add to it. This mint raita recipe adds more spiciness to your starters or curries.
The calories count in this Recipe can be as few as 50kcal per serving if you use fat free yogurt.
This tasty Chicken Pasanda Recipe is super easy and quick to make and is sure to be a family favourite.
I’m told that my Chicken Vindaloo Recipe is the most authentic vindaloo recipe online…
This Chicken Pasanda Recipe is typcially a milder, more creamy and richer curry. It is thought that it was traditionally made with a leg of goat or lamb. Traditionally the meat from the leg would be cut, trimmed and flattened into strips and then cooked with the rich, tasty, Pasanda sauce.
In the present day, a pasanda curry can also be made using chicken (as per this recipe) or with king prawns or vegetables. In any case, the process and ingredients remain generally the same and are easy to follow, resulting in an amazing flavoursome curry.
Although this recipe is milder than I would normally make, you can add more chilli powder or fresh chillis to suit your taste, but don’t over do it as you may miss out on some of the more delicate flavours that are present within this recipe if you make it too hot… Continue reading
Butter Chicken or Murgh Makhani to give it it’s correct name, is a typical Punjabi dish which is now popular in many countries all over the world.
It is a rich creamy dish and can be made as mild or as spicy as you like and has to be one of my all-time favourite curries to make and eat.
Butter Chicken, although similar, shouldn’t be confused with Chicken Tikka Masala. Chicken Tikka Masala originated in the UK where as Butter Chicken is a true Punjabi dish taking it’s influence from hundreds of years of Punjabi tradition and history. Continue reading