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?
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
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.
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 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…
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
