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.
I mean, who doesn’t love a Rick Recipe?
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
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.
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
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.
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 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
Madras not hot enough for you? Then why not try this fiery Chicken Vindaloo Recipe?
This recipe happens to be my favourite “from scratch” Chicken Vindaloo Recipe! It’s one that I stumbled upon in an old recipe book that was loaned to my wife by a friend some time ago.
In fact I cannot remember whose (if anyone in particular) this recipe started life as, but over time, I’ve fiddled and changed a few ingredients and quantities and come up with what I think is the hottest and best Chicken Vindaloo Recipe.
The Vindaloo itself, originated in the Indian region of Goa and it is derived from a Portuguese dish known as “Vinha De Alhos” which translates as “wine and garlic”. The Portuguese dish was effectively a wine and garlic based stew which was typically made with Pork and served around Christmas time. However, after the dish was introduced to India, it changed rapidly to what we now know as the Vindaloo with the introduction of chillies and different Goan spices. Continue reading
This is my favourite Chicken Madras recipe – And believe me, I should know as I’ve pretty much tried all of them…But time and time again, this recipe is the one I keep going back to.
Loosely based on a Gordan Ramsey recipe, over the many years I’ve been making it, it’s has been “tweaked” and “tuned” into what is most probably the most liked Chicken Madras Recipe online Don’t believe me? Check out the comments section below…
