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How to cookā¦ Chilli Paneer
Serves 4 as a main dish
Chilli Paneer is a popular and spicy Indo-Chinese dish, combining flavours from both cuisines and with Indian cheese as its main ingredient (make your own paneer). These dishes are emerged in states that border China and India and also from a group of Hakka Chinese people who moved to Calcutta.
What you need…
ā¢ 4 Tablespoons cornflour
ā¢ 1 Tablespoon red chilli powder
ā¢ salt and pepper to taste
ā¢ 4 Tablespoons cooking oil
ā¢ 500g paneer cheese, chopped into small, evenly sized chunks or strips
ā¢ 1 large onion, roughly chopped
ā¢ 1 each of red, yellow and green capsicum peppers, chopped into bite-sized chunks
ā¢ 20g garlic, roughly chopped
ā¢ 2 tablespoons chilli sauce (try Baj’s Blazin’ Original Hot Sauce)
ā¢ 1 Tablespoon dark soy sauce
ā¢ 1 Tablespoon brown sugar
ā¢ 4 green chillies, sliced down the middle and cut into chunks (don’t deseed)
ā¢ small handful of coriander to garnish
How you make it…
1. Mix the cornflour with 20ml of water, the chilli powder and some salt and pepper. Coat each piece of paneer in the cornflour mix.
2. Heat 1 Tablespoon oil in a frying pan to a medium heat and shallow fry some of the paneer for a 1ā2 minutes until just turning golden. Set aside on kitchen towel. Repeat until all the paneer has been cooked.
3. Add the onions and peppers to the remaining oil and cook for 3ā4 minutes on a medium heat.
4. Add in the garlic, the chilli sauce, soy sauce and brown sugar to the onions, peppers and garlic and cook for 2 minutes on a medium heat.
5. Add in the paneer and cook for 3 minutes, then add in the chillies, salt and pepper to taste, then stir well and ensure everything is warmed through,
6. Serve, garnished with coriander leaves.
ā¢ Recipe courtesy Baj’s Blazin’ Sauce in Greenwich.
This recipe uses strips of paneer but you can use cubes if you prefer.
If you like this you should try ourā¦
Some may warn you that this dish is very hot but it’s really quite chilli.
Make your own Paneer ā¢ Sag Paneer ā¢ Medium Chicken Curry ā¢ Chicken Madras ā¢ Chicken Vindaloo ā¢ Chicken Bhoona
How to cookā¦ Prawn Korma
Serves 4 as a main dish
The beautifully mild Korma is a delicious dish when cooked well. This recipe avoids the sickly sweetness and coconut dished up by some restaurants and concentrates on the creamy, smoothness of a great dish served with plump prawns.
What you needā¦
ā¢ 1.5 onions
ā¢ 3 Tablespoons ghee
ā¢ 4 Tablespoons ghee
ā¢ 4 Tablespoons milk
ā¢ pinch turmeric
ā¢ 800g prawns, shelled and deveined
ā¢ 1 Tablespoon garlic paste
ā¢ 1 Tablespoon garam masala
ā¢ 100g yoghurt
ā¢ 150ml double cream
ā¢ 0.5 teaspoon salt
ā¢ 1 Tablespoon almond flakes
ā¢ few coriander leaves, for garnish
How to make itā¦
1. Chop the onions and blanch them in boiling water for 3 minutes. This removes the bitterness. PurƩe the onions in a blender.
2. Heat 1 Tablespoon ghee in a pan to a low-medium heat. Add the milk and the turmeric and once warm add the prawns to colour them. This should take 1-2 minutes. Remove the prawns and set aside.
3. Turn the heat to medium-high and add the rest of the ghee. When hot add the onions and cook on a medium heat for 5 minutes.
4. Add the garlic and cook for 1 minute.
5. Add the garam masala, yoghurt, cream and salt, and cook for 3 minutes.
6. While it is cooking turn the grill to a high heat and roast the almonds. This takes less than a minute so be careful not to burn them.
7. Add the prawns until cooked.
8. Serve, garnished with the roasted almonds and coriander leaves.
The smoothness of this dish means you’ll be able to actually taste a delicate accompaniment such as Saffron Rice or Lemon Rice.
If you like this you should try ourā¦
What’s Boy George’s favourite curry? ā¦ Korma Chameleon
Prawn Madras ā¢ Prawn Rogan ā¢ Prawn Vindaloo ā¢ Prawn Dopiaza ā¢ Mughlai Malai Kofta ā¢ Medium Chicken Curry ā¢ Chicken Madras ā¢ Chicken Vindaloo ā¢ Chicken Bhoona ā¢ Butter Chicken ā¢ Chicken Dopiaza
How to cookā¦ Prawn Vindaloo
Serves 4 as a main dish
The Vindaloo is for curry lovers who are after some serious heat. Originally a pork and vinegar dish from Goa, restaurants took the name to represent a super spicy curry, so for a coastal state, what better replacement than briny prawns? The restaurant-style Vindaloo has heat from the peppercorns and chilli, sourness from the vinegar and includes it’s trademark chunks of potato.
What you needā¦
ā¢ 1 large potato, cut into 5cm chunks (you should have 6-8 of them)
ā¢ small knob of butter
ā¢ 800g prawns, shelled and deveined
ā¢ 2 Tablespoons ghee
ā¢ 1 teaspoon garlic paste
ā¢ 600ml Base Curry Sauce
ā¢ 2 Tablespoons tomato ketchup
ā¢ 1 Tablespoons garam masala
ā¢ salt to taste
ā¢ 0.5 onion sliced
ā¢ 1 Tablespoon vinegar
Spice Mix 1
ā¢ 1 Tablespoon curry powder
ā¢ 4 teaspoons chilli powder
ā¢ 1 teaspoons turmeric powder
ā¢ 1 teaspoon vinegar
Spice Mix 2
ā¢ 1 teaspoon cumin seeds
ā¢ 1 teaspoon peppercorns
ā¢ 0.5 teaspoon fenugreek seeds
How to make itā¦
1. Boil the potato chunks until cooked. While the water is boiling mix the Spice Mix 1 with 1 Tablespoon vinegar and enough water to form a sloppy paste. Set the potatoes aside once cooked.
2. Heat the butter to a medium heat. Add the prawns to the butter and stir fry until they are pink. This should take about 2 minutes. Remove the prawns from the pan and set aside.
3. Heat the ghee to a high heat. Add the Spice Mix 2 and fry for 15 seconds. The spices should sizzle immediately when you add them to the ghee. You can test it is hot enough by adding one cumin seed.
4. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat for a while to the paste burning. (If it burns then throw it away and start again.)
5. Add the Spice Mix 2 paste and cook for two minutes. It should now be thick and gloopy.
6. Add the Base Curry Sauce and tomato ketchup and cook for 2 minutes.
7. Add the garam masala, salt, mix well, and cook for 3 minutes.
8. Add the prawns and cook for 2 minutes. Add the onion and the Tablespoon of vinegar and continue cooking until the prawns are fully cooked.
9. Finally, add the cooked potato pieces, mix in well and serve.
To really enjoy the heat of this dish avoid eat it with chappatis instead of rice..
If you like this you should try ourā¦
Lamb Vindaloo ā¢ Chicken Phall ā¢ Prawn Rogan ā¢ Prawn Dopiaza ā¢ Medium Prawn Curry ā¢ Medium Chicken Curry ā¢ Chicken Madras ā¢ Chicken Vindaloo ā¢ Chicken Bhoona ā¢ Chicken Tikka MasalaCheck out 5 Best Goa Curries
Why did the prawn leave the bar early? ā¦ Because he pulled a muscle.
How to cookā¦ Prawn Madras
Serves 4 as a main dish
Madras is the go-to choice for heat fans and it’s fitting that shellfish is used for a dish that is named after a coastal city. South India’s hot, sweltering city Madras (now called Chennai) offers a great heat kick without going too crazy. Heat lovers would say it dishes up the perfect balance of spice and heat ā just add Base Curry Sauce plus a little onion and tomato.
What you needā¦
ā¢ small knob of butter
ā¢ 800g prawns, shelled and deveined
ā¢ 2 Tablespoons ghee
ā¢ 1 teaspoon garlic paste
ā¢ 600ml Base Curry Sauce
ā¢ 2 Tablespoons tomato ketchup
ā¢ 0.5 onion sliced
ā¢ 1 tomato, cut into segments
ā¢ 2 teaspoons garam masala
ā¢ salt to taste
Spice Mix 2
ā¢ 1 Tablespoon curry powder
ā¢ 2 teaspoons chilli powder
ā¢ 1 teaspoons turmeric powder
ā¢ 1 teaspoon vinegar
Spice Mix 2
ā¢ 1 teaspoon cumin seeds
ā¢ 0.5 teaspoon fenugreek seeds
ā¢ 0.5 teaspoon peppercorns
How to make itā¦
1. Heat the butter to a medium heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
2. Add the prawns to the butter and stir fry until they are pink. This should take about 2 minutes. Remove the prawns from the pan and set aside.
3. Heat the ghee to a high heat. While it is heating up mix the Spice Mix 1 with the vinegar and enough water to form a sloppy paste.
4. Add the Spice Mix 2 to the ghee and fry for 15 seconds. The spices should sizzle immediately when you add them to the ghee. You can test the ghee is hot enough by adding one cumin seed.
5. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat for a while to the paste burning. (If it burns then throw it away and start again.)
6. Add the Spice Mix 2 paste and cook for two minutes. It should now be thick and gloopy.
7. Add the Base Curry Sauce and tomato ketchup and cook for 2 minutes.
8. Add the garam masala, salt, mix well and cook for 3 minutes.
9. Add the prawns and cook for 2 minutes.
10. Add the onion and tomato and continue cooking until the prawns are cooked.
The onion and tomato segments should be cooked just enough that they are soft but still intact.
If you like this you should try ourā¦
My friend fell sick in the curry house the other night. Luckily the owner let him rest on his nice soft Madras.
Prawn Vindaloo ā¢ Chicken Phall ā¢ Prawn Rogan ā¢ Prawn Dopiaza ā¢ Medium Prawn Curry ā¢ Prawn Korma ā¢ Medium Chicken Curry ā¢ Chicken Madras ā¢ Chicken Vindaloo ā¢ Chicken Bhoona ā¢ Chicken Tikka Masala
How to cookā¦ Prawn Rogan
Serves 4 as a main dish
Prawn is excellent for the restaurant-style Rogan with the saltiness of the shellfish providing a counter to the tartness of the tomatoes. A medium-strength dish, it’s based on a classic curry with the addition of the extra tomatoes and red pepper added to the Base Curry Sauce to mimic the redness of the authentic lamb version.
What You Needā¦
ā¢ small knob of butter
ā¢ 800g prawns, shelled and deveined
ā¢ 2 Tablespoons ghee
ā¢ 1 teaspoon cumin seeds
ā¢ 1 teaspoon garlic paste
ā¢ 600ml Base Curry Sauce
ā¢ 2 Tablespoons tomato ketchup
ā¢ small handful fresh coriander, finely chopped
ā¢ 1 teaspoons garam masala
ā¢ salt to taste
ā¢ 2 tomatoes, cut into segments
Spice Mix 1
ā¢ 1 Tablespoon mild curry powder
ā¢ 1 teaspoon turmeric powder
ā¢ 1 teaspoon chilli powder
ā¢ 1 teaspoon vinegar
How to make itā¦
1. Heat the butter to a medium heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
2. Add the prawns to the butter and stir fry until they are pink. This should take about 2 minutes. Remove the prawns from the pan and set aside.
3. Heat the rest of the ghee to a high heat. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
4. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
6. Add the Base Curry Sauce, tomato ketchup and coriander, and cook for 2 minutes.
7. Add the red pepper, mix well and cook for 5 minutes.
8. Add the garam masala, salt and coriander stems, and cook for 3 minutes.
9. Add the prawns and cook for 2 minutes.
10. Add the tomatoes and continue cooking until the prawns are fully cooked. The tomatoes should be soft but not broken down.
Avoid overripe tomatoes for this dish or they will break up too easily.
If you like this you should try ourā¦
I knew this polieman who used to do everything by the book when he ordered his food. That’s all changed and he’s gone Rogan.
Medium Prawn Curry ā¢ Prawn Korma ā¢ Prawn Vindaloo ā¢ Medium Chicken Curry ā¢ Chicken Madras ā¢ Chicken Vindaloo ā¢ Chicken Bhoona
How to cookā¦ Chicken Dopiaza
Serves 4 as a main dish
Dopiaza is the restaurant favourite for onion lovers. Originally a dish from Persia, Dopiaza means ātwo onionsā and gives it name to this curry because onions are used twice in the recipe (in the Base Curry Sauce and towards the end when the fried onions are added).
What you needā¦
ā¢ 3 Tablespoons ghee
ā¢ 1 onion, sliced
ā¢ 1 teaspoon cumin seeds
ā¢ 1 teaspoon garlic paste
ā¢ 600ml Base Curry Sauce
ā¢ 2 Tablespoons tomato ketchup
ā¢ 800g chicken, cut into bite-sized pieces
ā¢ small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
ā¢ 1 teaspoon garam masala
ā¢ salt to taste
Spice Mix 1
ā¢ 1 Tablespoon mild curry powder
ā¢ 1 teaspoon turmeric powder
ā¢ 1 teaspoon chilli powder
ā¢ 1 teaspoon vinegar
How to make itā¦
1. Heat 1 Tablespoon ghee to a medium heat and stir fry the onions until they are starting to brown. Remove them from the pan and set aside.
2. Heat the rest of the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
3. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
4, Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
6. Add the Base Curry Sauce and the tomato and cook for 2 minutes.
7. Add the chicken, mix well and cook for five minutes.
8. Add the coriander stems, garam masala and salt, and cook for 2 minutes.
9. Add the fried onions and continue cooking until the chicken is fully cooked.
10. Serve, garnished with the coriander leaves.
If you really want to go for it with the onions you can place a couple of slices of raw onion to the top of the curry as a garnish instead of the coriander leaves.
If you like this you should try ourā¦
I told my friend an onion is the only vegetable that can make me cry. So he threw a coconut at my head.
Prawn Dopiaza ā¢ Medium Chicken Curry ā¢ Chicken Madras ā¢ Chicken Vindaloo ā¢ Chicken Bhoona ā¢ Chicken Dhansak
How to cookā¦ Chicken Tikka Masala
Serves 4 as a main dish
Often called Britain’s ānational dishā, some people refuse to order anything else but Chicken Tikka Masala on a visit to an Indian restaurant. Chunks of Chicken Tikka are cooked with green peppers and tomatoes and simmered in a mix of Base Curry Sauce, Tikka Marinade, yoghurt and cream.
What you needā¦
For the Chicken Tikkaā¦
ā¢ 800g chicken breasts, cut into bite-sized chunks
ā¢ juice of 1 lemon
ā¢ 1 recipe Tikka Marinade
For the Masalaā¦
ā¢ 240ml Base Curry Sauce
ā¢ the leftover Tikka Marinade
ā¢ 2 Tablespoons yoghurt
ā¢ 2 Tablespoons tomato ketchup
ā¢ 0.5 green pepper, cut into thin strips
ā¢ 1ā4 chillies, depending on how hot you want your curry, chopped
ā¢ small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
ā¢ 2 tomatoes, cut into segments
ā¢ 100ml double cream
ā¢ salt to taste
How to make itā¦
1. Squeeze the lemon over the chicken, rub it in well and leave for 15 minutes. This will degrease the chicken and also helps the chicken absorb the marinade.
2. Shake off the excess lemon and coat the pieces in the Tikka Marinade. Leave for at least 15 minutes but preferably 24ā48 hours.
3. Preheat your oven to 170 C. Place the pieces on a baking tray (keep the remaining marinade), ensuring all the pieces are kept well apart and cook for 12 minutes, turning once. The chicken should be mostly white on the inside but not fully cooked. Set aside and cover to keep warm.
4. Heat a pan to a medium heat and add the Base Curry Sauce, the leftover Chicken Tikka Marinade, the yoghurt and tomato ketchup and mix well.
5. Add the pepper, chillies and coriander stems and cook until the peppers start to soften. This should take about 5 minutes.
6. Add the chicken, tomatoes, cream and salt and cook until the chicken is fully cooked.
7. Serve, garnished with the coriander leaves.
Curries generally need seasoning with salt, like most dishes, so don’t be afraid to use it. If you do overdo it then lemon juice can neutralise the salty taste.
If you like this you should try ourā¦
A make-up company has been experimenting with curry. It’s come up with something called Chicken Tikka Mascara.
Butter Chicken ā¢ Prawn Korma ā¢ Mughlai Malai Kofta ā¢ Medium Chicken Curry ā¢ Chicken Madras ā¢ Chicken Vindaloo ā¢ Chicken Bhoona ā¢ Chicken Dopiaza
How to cookā¦ Chicken Rogan
Serves 4 as a main dish
It’s safe to say you need to like tomatoes to enjoy Chicken Rogan. A medium-strength dish, it’s based on a classic curry with the addition of the extra tomatoes and red pepper mimicking the redness of the authentic lamb version.
What you needā¦
ā¢ 2 Tablespoons ghee
ā¢ 1 teaspoon cumin seeds
ā¢ 1 teaspoon garlic paste
ā¢ 600ml Base Curry Sauce
ā¢ 2 Tablespoons tomato ketchup
ā¢ 800g chicken, cut into bite-sized pieces
ā¢ 0.5 red pepper, cut into small chunks
ā¢ small handful fresh coriander, finely chopped
ā¢ 1.5 teaspoons garam masala
ā¢ salt to taste
ā¢ 2 tomatoes, cut into segments
Spice Mix 1
ā¢ 1 Tablespoon mild curry powder
ā¢ 1 teaspoon turmeric powder
ā¢ 1 teaspoon chilli powder
ā¢ 1 teaspoon vinegar
How to make itā¦
1. Heat the rest of the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
2. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
3. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
4. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
5. Add the Base Curry Sauce and the tomato and cook for 2 minutes.
6. Add the chicken and red pepper, mix well and cook for five minutes.
7. Add the coriander stems, garam masala and salt, and cook for 2 minutes.
8. Add the tomatoes and continue cooking until the chicken is fully cooked. The tomatoes should be soft but not broken down
Avoid overripe tomatoes for this dish or they will break up too easily.
If you like this you should try ourā¦
What’s red and square? ā¦ an uncool tomato.
Prawn Rogan ā¢ Medium Chicken Curry ā¢ Chicken Madras ā¢ Chicken Vindaloo ā¢ Chicken Bhoona ā¢ Chicken Dopiaza ā¢ Chicken Dhansak
How to cookā¦ Butter Chicken
Serves 4 as a main dish
Butter Chicken is probably the most moreish Indian dish. Marinated in Tikka Marinade, cooked in the oven or grill, then added to a sauce with lots of butter and cream, this is a rich and delicious dish that will have you mopping up the last drips with your nan bread.
What you needā¦
ā¢ juice of 1 lemon
ā¢ 800g chicken breast or deboned thigh, cut into bite-sized pieces
ā¢ 1 recipe Tikka Marinade
ā¢ 150g unsalted butter
ā¢ 2 onions, finely chopped
ā¢ 1 teaspoon garlic paste (or finely chopped)
ā¢ 1 teaspoon ginger paste (or finely chopped)
ā¢ salt to taste
ā¢ 6 fresh tomatoes, chopped
ā¢ 1 teaspoon sugar (optional, if you like it sweet)
ā¢ small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
ā¢ 1ā3 fresh green chillies (depending on the heat you prefer)
ā¢ 100ml cream
Spice Mix
ā¢ 1 teaspoon ground turmeric
ā¢ 1 teaspoon ground coriander
ā¢ 1 teaspoon garam masala
ā¢ 1 teaspoon cumin powder
How to make itā¦
1. Squeeze the lemon over the chicken, rub it in well and leave for 15 minutes. This will degrease the chicken and helps the chicken absorb the marinade.
2. Shake off the excess lemon and coat the pieces in the Tikka Marinade. Leave for at least 15 minutes but preferably 24ā48 hours.
3. Place the chicken pieces on a grill tray (you can use skewers if you choose) making sure you do not cram the pieces too closely together. Grill until the chicken is half-cooked and still pink inside (you can check this by cutting through a large piece). This will take approximately 6ā10 minutes on a high heat, turning the chicken once during this time. Set aside and cover to keep warm.
4. Heat 100g of the butter on a low-medium heat until melted, add the onion and cook until it starts to brown (about 4ā5 minutes).
5. Add the garlic and ginger, and cook for 1 minute.
6. Add the Spice Mix, salt and chillies, stir well and cook for 1 minute.
7. Add the tomatoes and coriander stems cook for 3-4 minutes, then add 250ml water and cook for a further 2ā3 minutes.
8. Transfer the ingredients to a blender (or use a hand blender) until smooth.
9. Return the mixture to the pan and reheat for a couple of minutes before adding the chicken (use the juices that will have drained from the chicken for a better taste) and cook gently for 3ā4 minutes. You can now add in the optional sugar.
10. Add the cream, the other 50g of butter and and cook on a low-medium heat until the chicken is cooked (about 5 minutes). To check the chicken is cooked, remove and cut through one of the larger pieces.
11. Serve, garnished with the coriander leaves.
You might come across some versions of this dish with less butter and cream. Seriously, what’s the point? This is Butter Chicken, just enjoy it.
If you like this you should try ourā¦
Get rid of margerine and the world will be a butter place.
Butter Paneer ā¢ Chicken Tikka Masala ā¢ Mughlai Malai Kofta ā¢ Prawn Korma ā¢ Medium Chicken Curry ā¢ Chicken Madras ā¢ Chicken Vindaloo ā¢ Chicken Bhoona ā¢ Chicken Tikka Masala
The Royal Curry Club 