Curry Recipes

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We will endeavour to list our favourite curry recipes here to share with you. If you wish to share your own twist on your tastiest curry dish send your recipe to us HERE and we’ll publish it.*

Stevie Parle’s pork vindaloo recipe

The delicate spices bring everything together beautifully in this pork vindaloo recipe.

Tandoori chicken

Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, or Indian flatbread. Skinless legs and thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices and the meat is slashed to the bone in several places helping the marinade penetrate and the chicken cook more quickly. The chicken gets its characteristic red hue from either lots of fiery chilli or the addition of red food dye. Now, you don’t need a tandoor oven to make tandoori chicken, thank goodness. You can cook it over a grill (charcoal preferred) or just in an oven with a broiler.

The key to tandoori chicken is to use bone-in thighs and legs because they have enough fat to stay moist under the heat of the grill. We don’t recommend this dish with chicken breasts, they’ll dry out too easily. The pieces should be skinless. Here’s a trick though – if you find yourself with extra skins (we bought our pieces skin-on), soak them in the marinade and slowly fry them until crispy. Better than bacon!

Ingredients

• 3 Tbsp vegetable oil
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne
• 1 Tbsp garam masala
• 1 Tbsp sweet (not hot) paprika
• 1 cup plain yogurt
• 2 Tbsp lemon juice
• 4 minced garlic cloves
• 2 Tbsp minced fresh ginger
• 1 teaspoon salt
• 4 whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in

Method

1 Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely.

2 Whisk in the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.

3 Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours.

4 Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil. Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy. Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking.

5 Turn the chicken so it is brown (even a little bit charred) on all sides, then move it to the cool side of the grill. Cover and cook for at least 20 minutes, up to 40 minutes (or longer) depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear.

Let it rest for at least 5 minutes before serving. It’s also great at room temperature or even cold the next day.

Chicken Jalfrezi is an Indian or Pakistani curry, with green peppers and a hot and spicy dry sauce.

Serves: 2 to 4
Preparation Time: 5 minutes
Cooking Time: 17 minutes
Total Time: 22 minutes

Step 1: You will need:

• 2 tbsp Olive oil
• 1 medium Onion
• 2 Cloves garlic
• 1 Green chilli
• 3 cm of fresh root ginger
• 2 Chicken breasts
• 2 tsp Mild to medium curry powder or paste
• 1/4 tsp Salt
• 1 tsp Tomato purée
• 120 ml Water
• 1 Green pepper

• 1 Teaspoon
• 1 Tablespoon
• 1 Chopping board for chicken
• 1 Chopping board for vegetables
• 1 Large sharp knife
• 1 Small sharp knife
• 1 Metal grater
• 1 Non-stick frying pan
• some plates to hold the ingredients
• 1 Wooden spoon

Step 2: Prepare

Finely chop a medium sized onion.

Crush 2 cloves of garlic with the flat of a knife, and peel away the skin. Chop finely.

Cut one green chilli in half, and, unless you want an incredibly hot curry, use the knife to take out the seeds. Chop finely. Chilli juices can burn your skin so when you’ve finished, wash your hands.

Remove the stalk from one green pepper, and cut it in half. Remove the seeds and the white inside and cut the flesh into small slices.

Cut the rough outer skin from about 3 centimetres or 1 to 2 inches of root ginger. Then, grate.

Chop two chicken breasts into small bite-size pieces. Wash your hands after chopping the meat.

Step 3: Heat the oil

Heat a non-stick frying pan over a low to medium heat. Add about 2 tablespoons of vegetable oil.

Step 4: HANDY HINT

For a richer curry, use 2 tablespoons, or 30ml, of butter instead of oil.

Step 5: Start to fry

When it’s hot, add the chopped onion, garlic and chilli. Fry for about four minutes or until the onions are soft and translucent, stirring occasionally.

Step 6: Add flavour

Now add 2 teaspoons of curry powder or paste, 1 teaspoon of tomato purée, and 1/4 teaspoon of salt. Stir everything for about 30 seconds

Step 7: Add the chicken

Add the chopped chicken to the pan, and cook for 3 minutes in the pan, until it’s almost cooked. Stir continuously to stop it sticking.

Step 8: Add water

Now add 125ml or 4 1/2 fl oz of cold water to the pan. Turn the heat down to a lower temperature, and simmer for 5 minutes. It should bubble gently. If you’d prefer a thinner sauce, you can add another 125ml of water and cook for 3 minutes longer.

Step 9: Add ginger and pepper

Finally add the grated ginger and chopped pepper, and cook for another minute.

Step 10: Check the chicken

If you’re worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half. It should be white all the way through, with no trace of pink. It should also be piping hot all the way through.

Step 11: Serve

This dish is fantastic served either with basmati rice or with hot naan.

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Beef Ceylon

Ingredients:

• 800g Diced Braising Beef Steak
• 4 Cups/1200ml Water or Beef Stock
• 2 Small white onions finely chopped
• 2 Teaspoons Ginger Puree
• 2 Teaspoons Garlic Puree
• 200g Butter Ghee
• 1 Teaspoon Turmeric Powder
• 4 Teaspoons Mild Curry Powder
• 2 Teaspoons Chilli Powder
• 2 Teaspoons Garam Masala Powder
• 1 Teaspoon whole Kalonji Seeds
• 200g Creamed Coconut dissolved in a little hot water
• 1 Tin Chopped Tomatoes
• 2 Tablespoons Tomato Puree
• Roughly chopped fresh coriander leaves to garnish

Serves 4

Pour the oil into a large saucepan bring up to a high heat. Add the whole seeds and cook until they sizzle and crackle then add the chopped onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour.

Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.

Now add your 800g Diced Braising Beef Steak stir in well.

Add the creamed coconut

Mix the Chopped Tomatoes, Tomato Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 2 Hours or until the meat is tender. Top up the water or stock if it starts to get low and dry. Stir occasionally.

Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Roughly chopped fresh coriander leaves and serve.

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Fish Rogan Josh

(rogan gosht, rogan gosh)

Ingredients:

• 800g Firm Fleshed White Fish in bite sized pieces
• 1 Cup/300ml Water or Fish Stock
• 2 Small white onions finely chopped
• 2 Teaspoons Ginger Puree
• 2 Teaspoons Garlic Puree
• 200g Groundnut Oil
• 1 Teaspoon Turmeric Powder
• 4 Teaspoons Mild Curry Powder
• Half Teaspoons Chilli Powder
• 1 Teaspoon Garam Masala Powder
• 1 Teaspoon whole Cumin Seeds
• 1 Teaspoon whole Fennel Seeds
• 8 De-seeded Tomatoes chopped in quarters
• 100ml Natural Yogurt
• 1 Tin Chopped Tomatoes
• 2 Tablespoons Tomato Puree
• 300ml Pureed Onion
• Roughly Chopped Coriander leaves to garnish

Serves 4

To make the Onion Puree, bring a small pan of water to the boil and add some chopped onions. Boil until soft, drain and puree with a hand blender or in a food processor. Freeze any extra you make for next time.

Pour the oil into a large saucepan bring up to a high heat. Add the whole seeds and cook until they sizzle and crackle then add the chopped onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour.

Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.

Now add your 800g Firm Fleshed White Fish in bite sized pieces stir in well.

Add the chopped tomatoes.

Mix the Yogurt, Chopped Tomatoes, Tomato Puree, Onion Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 10 Minutes. Stir occasionally.

Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Roughly Chopped Coriander leaves and serve.

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*By sending us your recipes you consent to us publishing them and keeping them on file for our future use.