Not for the faint hearted, this curry uses 6 different types of chilli. If you dare to go even hotter, substitute the Scotch bonnet with Carolina reapers, bhut jolokia or scorpian chillies. Serve with naan bread and/or rice and don’t forget the plain yoghurt!
2 Scotch bonnet...
This dish can be a main (vegan/vegetarian also), especially if served with poori or naan. It can also be served as part of a many dish Indian meal.
The recipe is based on a Madhur Jaffrey recipe that I have tweaked a bit for our taste, as well as ingredient availability.
30 to 32 ounces...
Red Curry, Yellow Curry, Green Curry, which one is your favourite? How about Thai Green Curry Chicken? I use the ready-made green curry paste, so it is a quick and easy recipe. Well balanced diet with meat and vegetables - crisp & juicy water chestnut, thai eggplants, the curry sauce is best...
As requested, here's the recipe for the butter chicken I made yesterday. Warning: it's very rich. And delicious.
Ingredients for 4 portions:
400 g chicken breast (or thigh if you prefer juicier meat)
For the marinade:
4 tbsp greek yoghurt
2 tsp fresh ginger
2 garlic cloves
2 tsp garam masala
Keema is an Indian curry traditionally made with minced meat (often mutton or goat). This vegan version uses soya granules in place of meat. Sometimes peas are added and indeed you could add some frozen peas to this recipe if you like. Add them a few minutes before the end of cooking. The whole...
I have some frozen crushed ginger (1 cube = 1 teaspoon) and some ground ginger and some medium curry powder.
Can I use these in place of the ginger and curry leaves mentioned in this recipe? If so, how much would you recommend?
One-pan coconut dhal recipe | BBC Good Food
2 tsp fenugreek seeds
2 tsp mustard seeds
10-12 curry leaves
1 large onion chopped
4 cloves garlic grated
1 bkog grated
1 and 1/2 tbsp good curry powder
3 medium sized potatoes, boiled and roughly chopped
2 x 340gm tins of "Classic" Spam, diced in to small cubes
This dish is made rather differently from the curries I’m used to cooking. Normally I start by frying onions, garlic and ginger before adding pan toasted spices. Here, everything is marinated together and then cooked ‘all in one’. In fact, you can even marinate it in the pot in which you are...
I saw this recipe on a tin of East End chickpeas that I bought from Waitrose.
I'm thinking of doubling the tomatoes and adding an aubergine with just a 50% increase in the chickpeas. Can I just slice it the aubergine and add it or should I stab it a few times with a knife or fork then roast to...
Toasted coconut adds a nutty flavour to this curry. I used mild Kashmiri chilli for the lovely red colour it imparts but you could add a hotter ground chilli as well, for a spicier curry. The yoghurt adds tang and body to the aromatic curry sauce. Serve with rice or flatbreads.
Keralan cooking often uses tamarind and coconut milk in curry dishes. This particular dish doesn’t include coconut milk but has a hot, sour and aromatic flavour reminiscent of Keralan cuisine. To me, one important thing here is the slicing of the onions and tomatoes into ‘petals’. If you simply...
Here´s my version of this controversial, but extremely popular dish.
Ingredients: (Serves 6-8 )
For the marinade:
1 Kg. chicken breast
1 pot natural full fat yoghurt (180 gms)
1 tsp freshly grated ginger
3 cloves garlic, minced
2 tsps cumin, freshly ground
½ tsp ground chile pepper (cayenne, for...
Mod.comment: This post copied over and the following few moved from another thread, to form a new topic (MG). The subject began as a general discussion about using nuts in Indian curries
Yep! You certainly were here. It started here. It was originally a debate about whether 'butter chicken'...
Considering the discussion I recently had on this board about whether or not almond or cashew flour belongs in Indian food, I decided to make this Northern Indian dish for the recipe challenge. It's rich, creamy, decadent and vegetarian.
Ingredients for 4 people:
250 g fresh paneer
250 g sweet...
I would like to make the recipe below using raw chickpeas rather than tinned.
How long should I soak the chickpeas before using them?
What else should I do after soaking them?
Chickpea, Onion and Chopped Tomato Curry
1 tsp salt
8 Tbsp vegetable oil
1 tsp mild chilli powder...
Kabocha Squash Curry Potato Buns
(Vegetarian Japanese Pumpkin Curry Potato Buns)
American Thanksgiving is just around the corner. The time has come to introduce yourself to "Kabocha," a delicious Japanese squash with a flavor that is a sweet mix of sweet potato and pumpkin. If you enjoy savory...
Talking with people the last few days, apparently this dish isn't as widely known as I'd thought. They are well worth making. I made 24 to shoot this video; giving them away made me very popular with my neighbors and the rest freeze and thaw just fine, especially in an air fryer.