How to cook… Chicken Korma

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

Serves 4 as a main dish

Having shaken off the reputation of being the “beginner’s curry”, the mild Korma is gaining in popularity again. And it’s no surprise that chicken is the preferred choice for this delicious dish. This recipe avoids the sickly sweetness and coconut dished up by some restaurants and mixes onions, yoghurt and cream to create a creamy smoothness.

What you need…
• 1.5 onions
• 3 Tablespoons ghee
• 4 Tablespoons milk
• pinch turmeric
• 800g chicken, cut into bite-sized pieces
• 1 Tablespoon garlic paste
• 1 Tablespoon garam masala
• 100g yoghurt
• 150ml double cream
• 0.5 teaspoon salt
• 1 Tablespoon almond flakes
• few coriander leaves, for garnish

How to make it…
1. Chop the onions and blanch them in boiling water for 3 minutes. This removes the bitterness. Purée the onions in a blender.
2. Heat 1 Tablespoon ghee in a pan to a low-medium heat. Add the milk and turmeric and once warm add the chicken to colour it. This should take 1-2 minutes.
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 until the chicken is cooked. You can add a little water to get the consistency you prefer.
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. Serve, garnished with the roasted almonds and coriander leaves.

**CHEF’S TIP**
Because this dish is so mild it is nice with the sharp, tanginess of some lime pickle or mixed pickle.

**Chicken Korma** is the favourite for curry fans who don’t like it hot.

If you like this you should try our…
Prawn Madras • Prawn Rogan • Prawn Vindaloo • Prawn Dopiaza • Mughlai Malai Kofta • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Butter Chicken • Chicken Dopiaza
I went for a curry the other night but it went badly wrong when my nan was taken ill and slipped into a Korma.

How to cook… Chicken Jalfrezi

On July 8, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Jalfrezi has become one of the most popular curries with some Base Curry Sauce mixed with different coloured peppers, onions, tomatoes and chillies to create a lovely range of tastes and colours. In true British restaurant-style it has evolved into something quite different from the original Chicken Jalfrezi, where the ingredients are cooked in their own juices.

What you need…
• 3 Tablespoons ghee
• 5 garlic cloves, sliced
• 4 cm chunk of ginger, cut into 2cm matchsticks
• 0.5 red pepper, cut into thin slices
• 0.5 yellow (or green) pepper, cut into thin slices
• 4 green chillies, chopped
• 600g Base Curry Sauce
• 800g chicken, cut into bite-sized pieces
• small handful fresh coriander (chop up the stems and some of the leaves to add to the curry but set aside a few of leaves for garnish)
• 1 onion, sliced
• 2 tomatoes, cut into segments
• salt to taste

Spice Mix
• 1 Tablespoon mild curry powder
• 1 teaspoon chilli powder
• 1 teaspoon cumin powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon vinegar

How to make it…
1. Heat the 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.
2. Add the garlic and ginger and cook for 2 minutes.
3. Turn up the heat and add the peppers and chillies and cook for 2 minutes. You will soften the peppers and slightly char it (to mimic the tandoor taste).
4. Turn the heat down and add the Base Curry Sauce and Spice Mix and cook for 2 minutes.
5. Add the chicken and cook for 5 minutes.
6. Add the coriander, onion, tomatoes and salt, and cook until the chicken pieces are all cooked through. The pepper, onion and tomato should be just soft but not mushy.
7. Serve, garnished with the coriander leaves.

**CHEF’S WARNING**
There are a lot of ingredients in this dish so stir gently to avoid breaking them up.

With its tasty mix of onions, tomatoes and peppers **Chicken Jalfrezi** has become one of the most popular restaurant curries.

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
What was the Osmonds big curry hit in 1972? … Jalfrezi Horses.

How to cook… Prawn Dhansak

On July 7, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Prawns work well with this sweet and sour dish. Dhansak originates from Persia (Iran) although the chefs of the day would have used meat for this dish. Lentils and mixed vegetables are added to some Base Curry Sauce, with sugar and lime (or lemon) juice adding the sweet and sour tastes. Large prawns soak up those flavours nicely.

What you need…
• 120g red split lentils, washed and well rinsed
• 3 Tablespoons ghee
• 600ml Base Curry Sauce
• 1 Tablespoon tomato ketchup
• 600g prawns, shelled and deveined
• 400g mixed (frozen or tinned) vegetables, cut into small pieces
• 1 green chilli, chopped
• 1 Tablespoon sugar
• 1 Tablespoon lime or lemon juice (or vinegar)
• salt, to taste

Spice Mix
• 1 teaspoon turmeric powder
• 1 Tablespoon mild curry powder
• 1 Tablespoon garam masala

How to make it…
1. Boil the lentils with water until cooked (about 25–30 minutes).
2. Heat the ghee in a pan to a medium heat. Add the Base Curry Sauce and cook for 2 minutes.
3. Add the Spice Mix and tomato ketchup, and cook for 3 minutes.
4. Add the cooked lentils, prawns and the rest of the ingredients, mix well and simmer, allowing the flavours to combine until all the prawns are cooked. Add water during the simmer, if needed.

**CHEF’S TIP**
Frozen or tinned are quick and easy but you can use use fresh vegetables if you par-boil them first before adding them to the Base Curry Sauce.

**Prawns** make an excellent main ingredients in Dhansak, beautifully soaking up the sweet and sour tastes.

If you like this you should try our…
Butter Paneer • Muttar Paneer • Chilli Paneer • Prawn Madras • Prawn Rogan • Prawn Vindaloo • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Butter Chicken • Chicken Dopiaza
How does this dish make some money? … Visits the prawn shop.

How to cook… Chicken Dhansak

On June 21, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

A thick, sweet and sour dish, Dhansak originates from Persia (Iran). The dish was introduced to India by a group of Parsees (from Persia) spread south to Gujarat to escape persecution in 1500BC. Lentils and mixed vegetables are added to some Base Curry Sauce, with sugar and lime (or lemon) juice adding the sweet and sour tastes.

What you need…
• 120g red split lentils, washed and well rinsed
• 3 Tablespoons ghee
• 1 teaspoon turmeric powder
• 600ml Base Curry Sauce
• 400g chicken, cut into bite-sized pieces
• 400g mixed (frozen or tinned) vegetables, cut into small pieces
• 1 green chilli, chopped
• 1 Tablespoon tomato ketchup
• 1 Tablespoon mild curry powder
• 1 Tablespoon garam masala
• 1 Tablespoon sugar
• 1 Tablespoon lime or lemon juice
• salt, to taste

How to make it…
1. Boil the lentils with water until cooked (about 25–30 minutes).
2. While they are cooking heat the ghee in a pan to a medium heat. Add the turmeric and 3 Tablespoons of the Base Curry Sauce. Once warmed through add the chicken and stir fry until all the pieces are sealed (about 2 minutes).
3. Add the rest of the Base Curry Sauce, the cooked lentils and the rest of the ingredients, mix well and simmer for 5 minutes to allow the flavours to combine.
4. Stir, add a little water if needed, and continue cooking until all the chicken pieces are cooked through.

**CHEF’S TIP**
If you are really looking for a really old-school version of this dish you can add a couple of chunks of pineapple.

**Chicken Dhansak**, sweet and sour, and full of flavour.

If you like this you should try our…
Prawn Madras • Prawn Rogan • Prawn Vindaloo • Prawn Dopiaza • Mughlai Malai Kofta • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Butter Chicken • Chicken Dopiaza
Don’t have a food fight with Dhansak. It’s only funny lentil someone gets hurt.

How to cook… Sag Mushroom

On June 17, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a side dish

Mushroom and spinach made simple. Just the mushrooms and spinach to some Base Curry Sauce, spices and garlic.

What you need…
• 2 Tablespoons ghee
• 2 garlic cloves, sliced
• 2 red chillies
• 600g mushrooms, washed and sliced
• 160g Base Curry Sauce
• small handful coriander, chopped
• 200g spinach, chopped
• salt, to taste

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

How to make it…
1. Heat the ghee to a medium heat. While it is heating mix the Spice Mix with enough water to form a sloppy paste.
2. Add the garlic and cook for 1 minute.
3. Add the Spice Mix and chilli, and cook for 2 minutes. It should now be thick and gloopy.
4. Add the mushrooms and stir fry for 2 minutes.
5. Add the Base Curry Sauce, coriander and spinach, and cook for 2 minutes.
6. Add the salt and heat through until the mushrooms are cooked and soft.

**CHEF’S TIP**
If you don’t like wilted spinach you can purée it before adding it instead.

**Sag Mushroom**, add chillies for a kick.

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
What sporting event do the mushrooms play in? … The Champignons League.

How to cook… Mushroom Bhajee

On June 16, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a side dish

A simple dish for mushroom lovers. Just add the mushrooms to some Base Curry Sauce, spices and garlic.

What you need…
• 2 Tablespoons ghee
• 2 garlic cloves, sliced
• 2 red chillies
• 600g mushrooms, washed and sliced
• 160g Base Curry Sauce
• small handful coriander, chopped
• salt, to taste

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

How to make it…
1. Heat the ghee to a medium heat. While it is heating mix the Spice Mix with enough water to form a sloppy paste.
2. Add the garlic and cook for 1 minute.
3. Add the Spice Mix and chilli, and cook for 2 minutes. It should now be thick and gloopy.
4. Add the mushrooms and stir fry for 2 minutes.
5. Add the Base Curry Sauce and coriander, and cook for 2 minutes.
6. Add the salt and heat through until the mushrooms are cooked and soft.

**CHEF’S TIP**
This recipe will create a dryish dish but if you like more sauce with your potatoes simply add more Base Curry Sauce.

**Mushroom Bhajee**, spicy mushroom curry.

If you like this you should try our…
Sag Paneer • Sag Mushrooms • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza
Why do fans of this dish sit together? … Because they don’t need mushroom.

How to cook… Lamb Madras

On June 14, 2020March 11, 2026 By In Recipes1 Comment

Serves 4 as a main dish

Lamb Madras is one of the most-ordered dishes in Indian restaurants. Meaty chunks of lamb are cooked gently in the Base Curry Sauce that’s given an extra kick with the black peppercorns and chilli powder.

What you need…
• 2 Tablespoons ghee
• 1 teaspoon garlic paste
• 800g lamb, cut into bite-sized pieces
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• salt to taste
• 0.5 onion sliced
• 1 tomato, cut into segments

Spice Mix 1
• 1 teaspoon cumin seeds
• 0.5 black peppercorns
• 0.5 fenugreek seeds

Spice Mix 2
• 1 Tablespoon curry powder
• 2 teaspoons chilli powder
• 1 teaspoon turmeric powder
• 1 Tablespoon garam masala

How to make it…
1. Heat the ghee to a high heat. Add the Spice Mix 1 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.
2. 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.)
3. Add the lamb and stir fry until sealed (about 2–3 minutes).
4. Add the Base Curry Sauce and cook for 20 minutes, stirring occasionally and adding water as needed to avoid it sticking.
5. Add the Spice Mix 2 and tomato ketchup, mix well and cook for 20 minutes.
6. Add the salt, onion and tomato and continue cooking until the lamb is tender (about 5 minutes).

**CHEF’S TIP**
The onion and tomato segments should be cooked just enough that they are soft but still intact.

**Lamb Madras**, the classic for spice lovers.

If you like this you should try our…
Butter Paneer • Muttar Paneer • Chilli Paneer • Prawn Madras • Prawn Rogan • Prawn Vindaloo • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Butter Chicken • Chicken Dopiaza
Where do lambs get together? …The meet market.

How to cook… Chicken Phall

On June 12, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a side dish

The Phall is the hottest curry you’ll find in most restaurants and many do not even put it on their menu. Expect rolling eyes from the waiter when you order it and watering eyes from yourself when you are eating it. Base Curry Sauce.

What you need…
• 2 Tablespoons ghee
• 1 Tablespoon black peppercorns
• 3 dried red chillies
• 1 teaspoon garlic paste
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• 800g chicken, cut into bite-sized pieces
• 1 Tablespoon garam masala
• salt to taste

Spice Mix
• 1 Tablespoon mild curry powder
• 2 Tablespoons chopped chilli pickle
• 4 teaspoons chilli powder

How to make it…
1. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with enough water to form a sloppy paste.
2. Add the peppercorns and chillies and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one peppercorn.
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 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, mix well and cook for 5 minutes.
7. Add the garam masala, salt and continue cooking until the chicken is fully cooked.

**CHEF’S WARNING**
Be very sure you can handle a lot of spice before eating curries this hot.

**Chicken Phall**, with chilli powder, chopped chilli paste, peppercorns and dried red chillies. Might just be hot then.

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
If you order a curry and it’s not hot enough it could leave you in a Phall mood.

How to cook… Chicken Korma

On June 9, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

If you like this you should try our…
Prawn Madras • Prawn Rogan • Prawn Vindaloo • Prawn Dopiaza • Mughlai Malai Kofta • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Butter Chicken • Chicken Dopiaza
I went for a curry the other night but it went badly wrong when my nan was taken ill and slipped into a Korma.

How to cook… Lamb Bhoona

On June 8, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

The use of the whole spices produces an earthy and aromatic dish and work excellently with lamb. Lamb Bhoona is a dryish dish, with the chunks of meat coated in the thick sauce. This is achieved by using less Base Curry Sauce than with other dishes and by cooking the sauce in batches slowly to reduce and thicken it.

What you need…
• 2 Tablespoons ghee
• 800g lamb, cut into bite-sized pieces
• 400ml Base Curry Sauce
• small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 2 Tablespoons yoghurt
• salt to taste

Spice Mix 1
• 1 teaspoon cumin seeds
• 2 cardamon seeds, cracked open but not crushed
• 2 cloves
• 5 curry leaves

Spice Mix 2
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon garam masala

How to make it…
1. Heat the ghee to a high heat. Add the Spice Mix 1 and fry for 15 seconds. They whole spices should sizzle immediately. You can test the ghee is hot enough by adding one cumin seed.
2. Now add the lamb and stir fry until all the chunks are sealed. This should take 2–3 minutes.
3. Now add a quarter of the Base Curry Sauce and stir fry for 10 minutes. Add another quarter of the sauce and repeat. When you add the last quarter of the sauce also add the Spice Mix 2 and coriander stems. The sauce should be thick by the end of the 40-minutes process.
4. Add the yoghurt and salt, mix well and stir fry until the lamb is tender (about 5 minutes).
5. Serve, garnished with the coriander leaves.

**CHEF’S TIP**
If you don’t like whole spices in your finished curry you can put them in a little spice bag before dropping them in the ghee. You then remove the bag just before serving. If using the spice bag, cook the spices in the ghee for an extra 5–10 seconds at stage 1 to ensure the flavours are released through the bag into the ghee.

**Lamb Bhoona**, chunky meat in a thick, dry sauce.

If you like this you should try our…
Butter Paneer • Muttar Paneer • Chilli Paneer • Prawn Madras • Prawn Rogan • Prawn Vindaloo • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Butter Chicken • Chicken Dopiaza
What’s your favourite curry?

The Royal Curry Club

Tag: Indian Restaurant Sauce

How to cook… Chicken Korma

How to cook… Chicken Jalfrezi

How to cook… Prawn Dhansak

How to cook… Chicken Dhansak

How to cook… Sag Mushroom

How to cook… Mushroom Bhajee

How to cook… Lamb Madras

How to cook… Chicken Phall

How to cook… Chicken Korma

How to cook… Lamb Bhoona

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