How to cook… Garlic and Chilli Mushrooms

On January 8, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a side dish

A simple dish for mushroom lovers who love a bit of spice in their side dishes. Just add the mushrooms to a little Base Curry Sauce, add plenty of garlic and chilli for this dryish dish.

What you need…
• 2 Tablespoons butter
• 1 teaspoon oil
• 6 garlic cloves, sliced
• 3 green chillies (2 chopped and once sliced lengthways for garnish)
• 600g mushrooms, washed and sliced
• 50g Base Curry Sauce (more if you like more sauce)
• Small handful coriander, chopped
• Salt, to taste

Spice Mix
• 1 teaspoon garam masala
• 1 teaspoon chilli powder
• 0.5 teaspoon turmeric

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How to make it…
1. Heat the butter to a low-medium heat. While it is heating mix the Spice Mix with enough water to form a sloppy paste.
2. Fry the mushrooms until they soften (about 4–5 minutes). Set aside.
3. Drain all the remaining butter from the mushrooms into the pan and add the oil. Heat to a medium heat and fry the garlic for 1 minute.
4. Add the chillies and cook for 1 minute.
5. Add the Spice Mix and chilli, and cook for 2 minutes. It should now be thick and gloopy.
6. Add the Base Curry Sauce and coriander, and cook for 2 minutes.
7. Add the mushrooms and salt and heat through until the mushrooms are fully cooked and soft.

**CHEF’S TIP**
Always use freash chillies and garlic for this dish.

**Garlic Chilli Mushrooms** is a super spicy side dish.

If you like this you should try our…
Ambot Tik • Chilli Chicken • Chilli Paneer • Butter Chicken • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo Restaurant-style) • Chicken Bhoona • Chicken Recheade
Check out 5 Best Goa Curries
The perfect dish for warding off vampires!

How to cook… Chicken Tikka Wraps

On January 3, 2021March 11, 2026 By In RecipesLeave a comment

Makes 4–6 wraps

These Chicken Tikka Wraps make a delicious and fresh tasting snack when combined with peppers, onions, salad and Mint Yoghurt Sauce. It’s best when cooked fresh but to speed up the process simply marinate some extra chicken when making any of the tandoori dishes that require Chicken Tikka, such as Chicken Tikka Masala, then cook it up for the perfect lunch-time snack the next day.

What you need…
• 1 recipe Chicken Tikka (starter)
• 2 teaspoons oil
• 0.5 green pepper, sliced
• 0.5 red pepper, sliced
• 0.5 onion, sliced
• 1 tomato, chopped
• An 8cm piece of cucumber, chopped
• Handful of crispy lettuce, chopped
• Small handful of fresh coriander, chopped
• 1 recipe Mint Yoghurt Sauce
• 4–6 wraps (or nan bread or roti)

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How to make it…
1. Heat the oil in a pan and fry the peppers and onions in a pan until soft (about 4–5 minutes).
2. Warm the wraps under the grill for a couple of minutes.
3. Lay 4–5 pieces of chicken just off the centre right of the wrap and add your choice of peppers, onions, salad and coriander, plus some Mint Yoghurt Sauce.
5. Fold the long side of the wrap to the right over the mixture and tuck it just under the mixture. Now fold the bottom of the wrap up so it overlaps the flap you have created on the right and holding it tight with your thumb fold the left side over to create the wrap.

**CHEF’S TIP**
If eating on the go you can wrap if in tin foil and peel back the foil as you eat.

**Chicken Tikka** is an excellent snack when combined with pepeprs, onions and salad in a wrap.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza
Don’t worry. Just wrap up your troubles.

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How to cook… Spinach and Lentils Masala

On January 2, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

There are an estimated 375 million vegetarians in India, mainly for religious reasons. Menus usually list dishes as Veg and Non-Veg rather than the mian or side dishes that is more usual in the Western world. Lentils are one of the Veg staples, and as well as being tasty with spices they also provide many essential nutrients. Combine them with spinach for a filling and healthy meal. Lentils are usually served with rice or roti.

What you need…
• 250g brown lentils
• Salt to taste
• 1 teaspoon oil
• 1 onion, finely chopped
• 1.5 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 Tablespoon tomato paste
• 1 tomato, chopped
• 200g spinach, chopped
• A few coriander leaves to garnish

Spice Mix
• 1 teaspoon chilli powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• I Tablespoon curry powder
• 5 curry leaves

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How you make it…
1. Soak the lentils for at least 4 hours but preferably overnight. Drain the water and add to a pressure cooker, add a pinch of salt and cover with fresh water. Cook until the lentils are soft (about 30 minutes). Set aside.
2. Heat the oil to a medium heat and cook the onion until it softens (about 5–7 minutes).
3. Add the garlic, ginger, the Spice Mix, tomato paste and tomato with a little water, mix well and cook for 5 minutes.
4. Add the spinach until it wilts (about 3 minutes).
5. Add all the ingredients into the pressure cooker with the lentils and cook for 5 minutes. Add salt to taste.
6. Serve, garnished with coriander leaves

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**CHEF’S TIP**
To save chopping the spinach freeze it in the bag then remove it and bash the bag with the back of your hand. The spinach will snap into small pieces.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
Why were these cakes shivering? … Because they were chilli.

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How to cook… Indo-Chinese Rice

On December 28, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a side dish

This Indo-Chinese Rice combines the best of Indian and Chinese flavours and is excellent with Indo-Chinese dishes or to add a little extra to dishes such as Aloo Ghobi and Bombay Aloo.

What you need…
• 300g Basmati Rice
• 0.5 teaspoon oil
• 2 garlic cloves, chopped into slivers
• 200g peas
• 1 green chilli, chopped
• 2 Tablespoons soya sauce
• 1 teaspoon vinegar
• 2 spring onions, chopped to garnish (optional)

How you make it…
1. Cook the Basmati Rice and allow to cool.
2. Heat the oil, add the garlic and fry for 1 minute.
3. Add the peas and green chilli and fry for a few seconds. If you are using frozen peas you will need to cook them for a bit longer.
4. Add the soya sauce and vinegar, mix well and fry for 1 minute.
5. Add the rice and stir fry until everything is warmed through.
6. Serve, garnished with the (optional) spring onions.

**CHEF’S TIP**
Avoid adding salt as the soya sauce already contains a lot of salt.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
Don’t rush this dish. It’s not a rice to the finish.

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How to cook… Chicken Chettinad

On December 27, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Chicken Chettinad tis the trademark dish from the South Indian city of Chettinad, whole spices and coconut are dry-fried and ground, then added to a sauce of tomatoes, onions, garlic and ginger to create a classic Tamil Nadu dish, with chillies providing the kick.

What you need…
• 2 Tablespoons sesame oil (you can use vegetable oil but will lose some of the flavour)
• 10 curry leaves
• 1 teaspoon garlic paste
• 400g Base Curry sauce
• 0.5 teaspoon turmeric
• 0.5 teaspoon coriander powder
• 0.5 teaspoon chilli powder
• 0.5 teaspoon salt
• 800g chicken, cut into bite-sized pieces
• A few coriander leaves for garnish

Spice Mix
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 4cm piece cinnamon stick
• 3 cloves
• 3 cardamons
• 6 Tablespoons desiccated coconut

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How to make it…
1. Dry fry the spices from the Spice Mix on a medium heat in a pan for 15 seconds then add the coconut until it browns (about 2 minutes). Keep stirring and be careful not to burn the Spice Mix. Grind the mixture and set aside.
2. Heat the oil in the same pan to a medium heat and fry the curry leaves for 15 seconds.
3. Add the garlic paste and fry for 1 minute.
4. Add the Base Curry Sauce and cook for 3 minutes.
5. Add the Spice Mix, turmeric, coriander, chilli powder and salt and cook for 3 minutes. Add a little water if needed.
6. Add the chicken pieces and fry until all the pieces are cooked (about 10 minutes)
7. Serves, garnished with the coriander leaves.

**CHEF’S TIP**
If using an electric grinder it’s best to let your dry-fry mix cool down before grinding.

**Chicken Chettinad** is a popular dish from the heart of Tamil Nadu.

If you like this you should try our…
Ambot Tik • Chilli Chicken • Chilli Paneer • Butter Chicken • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo Restaurant-style) • Chicken Bhoona • Chicken Recheade
Check out 5 Best Goa Curries
If you love South Indian dishes you should Chett this recipe out.

How to cook… Fish Curry (Medium)

On December 24, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

A delicious dish that is often overlooked by many diners in Indian restaurants, a classic Fish Curry is a simple dish to make. Fry up some firm, white fish, take a good serving of your Base Curry Sauce, add a bit of garlic and a sprinkle of spice for a great medium-strength curry. Garnish with fresh coriander.

What you need…
• 800g of any firm, white fish, cut into bite-sized pieces
• 2 Tablespoons ghee
• 1 teaspoon garlic paste
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 1 teaspoon garam masala
• Salt to taste

Marinade
• 1 teaspoon turmeric powder
• 0.5 teaspoon salt
• pinch black pepper

Spice Mix
• 1 Tablespoon mild curry powder
• 1 teaspoon chilli powder
• 1 teaspoon vinegar

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How to make it…
1. Dry all the pieces of fish. Mix all the Marinade ingredients and coat all the pieces of fish. Set aside.
2. Heat 1 Tablespoon of ghee to a medium heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
3. Add the fish and fry until all the pieces are sealed (about 4 minutes). Set aside.
4. Add the rest of the ghee and when hot add the garlic paste and cook for 1 minute.
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 garam masala, salt and coriander stems and cook for 5 minutes. Add a little water if needed.
8. Add the fish pieces until all the pieces are cooked.
9. Serve, garnished with the coriander leaves.

**CHEF’S TIP**
Restaurants traditionally use tilapia fish in Fish Curry but monkfish or hake is more readily available and makes an excellent alternative.

**Pork Vindaloo** is the classic Goan dish for heat lovers.

If you like this you should try our…
Ambot Tik • Chilli Chicken • Chilli Paneer • Butter Chicken • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo Restaurant-style) • Chicken Bhoona • Chicken Recheade
Check out 5 Best Goa Curries
Get stuck into this delicious dish. It’s certainly better than a pork in the eye with a sharp stick.

How to cook… Rougaille Gateaux Piment

On December 2, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Gateaux Piment (Chilli Cakes) is a popular street-food snack in Mauritius, and is sold in small shops or from homes of people looking to earn a bit of extra income. It is particularly popular at breakfast time and locals often eat it with bread and butter. You may also see these advertised as Gato Pima, which is the Creole spelling of the snack. In this curry the Gateaux Piment are added to a red, very lightly spiced rougaille, with a touch of French influence.

What you need…
• 1 recipe Gateaux Piment
• 1 onion, chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 2 green chillies, sliced
• 2 sprigs of thyme, chopped
• 4 curry leaves
• 6 tomatoes, chopped
• 1 Tablespoon tomato paste
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 spring onions, chopped
• Few coriander leaves, for garnish

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How you make it…
1. Heat oil, fry onions, garlic and ginger until the onions soften (about 5 minutes).
2. Add the chillies, thyme, curry leaves and fry for 2 minutes.
3. Add the tomatoes, tomato paste, salt and pepper, cover the pan and cook for 10 minutes, stirring occasionally. Add water if needed. The tomatoes should have broken down and formed a sauce. If they haven’t then continue cooking.
4. Add the Gateaux Piment, spring onions and coriander leaves, and serve.

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**CHEF’S TIP**
The Gateaux Piment will soak up the juices of the rougaille so make sure it’s not too thick before adding them.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
Why were these cakes shivering? … Because they were chilli.

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How to cook… Chinese Chicken Curry

On November 27, 2020March 11, 2026 By In Recipes1 Comment

Serves 4 as a main dish

This dish has very little to do with China but everything to do with curries created by Chinese takeaways. In the UK these were initially run by people from Hong Kong serving Cantonese dishes adapted to local tastes. The curry uses the basic Chinese/Chip Shop Curry Sauce and adds chicken and lots of onion. Some takeaways also add other ingredients such as carrot, peas or potato slices.

What you need…
• 1 Tablespoon vegetable oil
• 1 teaspoon freshly chopped ginger
• 1 teaspoon freshly chopped garlic
• 800g chicken, cut into bite-sized pieces
• 1 recipe Chinese/Chip Shop Curry Sauce
• 2 onions, sliced
• 1 teaspoon soy sauce

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How to make it…
1. Heat the vegetable oil in a pan to a medium heat, add the garlic paste and ginger paste, and fry for 1 minute.
2. Add the chicken and fry until all the pieces are sealed (about 2 minutes).
3. Add the Chinese/Chip Shop Curry Sauce and fry for 5 minutes.
4. Add the onion and soy sauce, mix well and fry until all the chicken pieces are cooked (about 2–3 minutes).

**CHEF’S TIP**
This dish is great with Steamed Rice but for the full on takeaway experience you can also serve this with Egg Fried Rice.

While everyone is ordering the usual sweet and sour and chow mein dishes, the curry lovers know the only option from a Chinese takeaway is **Chinese Chicken Curry**.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza
I rang my local takeaway last night and asked: “Do you deliver?”… “No,” they replied. “But we do chicken, lamb and prawn.”

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How to cook… Railway Lamb Curry

On November 23, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Created, as legend has it, when a British army officer travelling on the railway in the 1900s found his curry too hot. The chef added some yoghurt to cool it down and the legendary Railway Curry was born. Traditionally cooked with on-the-bone mutton, this dish is often compared to an English stew, as later versions would cut out some of the spices to mellow the dish further. This recipe uses chunks of lamb but retains the yoghurt.

What you need…
• 600g lamb, cut into large bite-sized pieces
• 2 Tablespoons oil
• 1.5 onions, finely chopped
• 250ml hot water
• 250g potato, peeled and cut into 4cm pieces
• 1 Tablespoon curry powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon chilli powder
• 200ml pureed tomato
• 1 Tablespoon tamarind paste
• 2 teaspoons garam masala
• 2 Tablespoons yoghurt
• Salt to taste

Marinade
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Whole spices
• 1 teaspoon cumin seeds
• 3 Bay leaves
• 2 red chillies
• 2 cardamons, cracked but not crushed

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How you make it…
1. Mix the marinade ingredients together and add the lamb, making sure all pieces are well coated. Set aside for at least 15 minutes or up to an hour if possible
2. Heat the oil to a high heat and cook the whole spices for 20 seconds, stirring quickly to avoid them burning.
3. Turn down the heat and add the lamb, and keep stirring until all the pieces are sealed (about 5 minutes).
4. Add the onion and fry for 3 minutes.
5. Add the hot water, stir well, cover the pan and cook for 20 minutes, stirring occasionally to stop it sticking.
6. Add the curry powder, turmeric powder, chilli powder, tomato and tamarind, mix well, cover and cook for 20 minutes stirring occasionally to stop it sticking.
7. While the lamb is cooking boil the potatoes in water until they are almost cooked. Ensure they are not soft as they will be added to the main pot to boil a bit longer. Once they are ready remove from the hot water so they do not keep cooking.
8. Add the garam masala to the lamb and cook for 5 minutes.
9. Add the yoghurt, mix well, then add the potatoes and cook until the lamb is tender and the potato pieces are cooked through. Check a piece of each to ensure they are ready.

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**CHEF’S TIP**
This is a rustic curry so eat it with nan or even chunks of bread.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
The lamb in the Railway Curry should be tender and soft but don’t forget to chew chew.

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How to cook… Chicken Cafrael

On November 15, 2020March 11, 2026 By In Recipes1 Comment

Serves 4 as a main dish

Chicken Cafrael, a simple dish to make – marinate the chicken in a green spice paste, then fry – is another classic curry from Goa. Originating in Africa (probably Mozambique) it was brought to India by the Portuguese. Although this is a dish that traditionally uses chicken legs you can also use bite-sized chunks of chicken.

What you need…
• 800g chicken, cut into bite-sized pieces
• Juice of 1 lemon
• 6 Tablespoons oil

Marinade
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon cumin seeds
• 15 pepper corns
• 3 cloves
• 6cm stick of cinnamon
• 1 teaspoon turmeric
• 0.5 teaspoon salt
• 4 green chillies, roughly chopped
• small handful of fresh coriander (make sure you include plenty of the stalks), roughly chopped
• 8 mint leaves (or 1 teaspoon mint sauce)
• 1 Tablespoon tamarind paste
• 1 Tablespoon vinegar
• Water as needed

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How you make it…
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. Blend all the Marinade ingredients to a thick paste, using a bit of water if needed.
3. Shake the excess lemon juice off the chicken pieces and coat them in the Marinade, maing sure all the pieces are well coated. Leave for at least 30 minutes but preferably for 6 hours.
4. Heat the oil to a medium in a pan, add the chicken pieces and fry until all the pieces are cooked through (about 10 minutes).
5. Remove with a slotted spoon so the excess oil is removed and serve.

**CHEF’S TIP**
The chicken can also be deep-fried.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
Check out 5 Best Goan Curries
What do you call a chicken crossing the road?… Poultry in motion.

The Royal Curry Club

Tag: curry accompanying dishes

How to cook… Garlic and Chilli Mushrooms

How to cook… Chicken Tikka Wraps

How to cook… Spinach and Lentils Masala

How to cook… Indo-Chinese Rice

How to cook… Chicken Chettinad

How to cook… Fish Curry (Medium)

How to cook… Rougaille Gateaux Piment

How to cook… Chinese Chicken Curry

How to cook… Railway Lamb Curry

How to cook… Chicken Cafrael

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