How to cook… Chicken Korma

Recipes

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 MadrasPrawn RoganPrawn VindalooPrawn DopiazaMughlai Malai KoftaMedium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaButter ChickenChicken 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… Prawn Dhansak

Recipes

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 PaneerMuttar PaneerChilli PaneerPrawn MadrasPrawn RoganPrawn VindalooMedium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaButter ChickenChicken Dopiaza

How does this dish make some money? … Visits the prawn shop.

How to cook… Chicken Dhansak

Recipes

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 MadrasPrawn RoganPrawn VindalooPrawn DopiazaMughlai Malai KoftaMedium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaButter ChickenChicken Dopiaza

Don’t have a food fight with Dhansak. It’s only funny lentil someone gets hurt.

How to cook… Lamb Madras

Recipes

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 PaneerMuttar PaneerChilli PaneerPrawn MadrasPrawn RoganPrawn VindalooMedium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaButter ChickenChicken Dopiaza

Where do lambs get together? …The meet market.

How to cook… Chicken Korma

Recipes

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 MadrasPrawn RoganPrawn VindalooPrawn DopiazaMughlai Malai KoftaMedium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaButter ChickenChicken 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

Recipes

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 PaneerMuttar PaneerChilli PaneerPrawn MadrasPrawn RoganPrawn VindalooMedium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaButter ChickenChicken Dopiaza

What’s your favourite curry?

How to cook… Medium Lamb Curry

Recipes

Serves 4 as a main dish

Lamb Curry is a classic curry house favourite and this medium-strength recipe is easy to make, with some garlic and spices added to the Base Curry Sauce and simmered until the lamb is tender.

What you need…
• 2 Tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon garlic paste
• 800g lamb, cut into bite-sized pieces
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• salt to taste
• small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)

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

How to make it
1. Heat 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 lamb and stir fry until sealed (about 2–3 minutes).
5. Add the Base Curry Sauce and cook for 20 minutes, stirring occasionally and adding water as needed to avoid it sticking.
6. Add the Spice Mix and tomato ketchup, mix well and cook for 20 minutes.
7. Add the salt and coriander stems and continue cooking until the lamb is tender (about 5 minutes). Add water, as needed, to maintain the consistency.
8. Serve, garnished with the coriander leaves.

CHEF’S TIP
Keeping turning the lamb chunks during the cooking process to make sure they all absorb the flavours of the sauce fully.
Classic Lamb Curry. Dark, rich sauce with meaty chunks of lamb.

If you like this you should try our
Lamb MadrasChilli PaneerSag PaneerMuttar PaneerPrawn MadrasPrawn RoganPrawn VindalooPrawn DopiazaMedium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaButter ChickenChicken DopiazaMushroom Bhajee

What do you call a quiet lamb? … One that is asheeeeep.

How to cook… Tandoori Chicken

Recipes

Serves 4 as a starter

It’s hard to resist this classic Indian dish. Marinated in the delicious spices of the Tandoori Marinade and then cooked in a tandoor, Tandoori Chicken makes a great starter with salads and pickles. You can create this classic dish at home using your oven – even down to the iconic charred edges.

What you need…
• 4 chicken thighs, skinned and trimmed of excess fat
• juice of 1 lemon
• 1 recipe of Tandoori Marinade

How to make it
1. Make 2–3 small cuts about 3mm deep into the flesh of each thigh. This helps the chicken absorb the the marinade and gives the cooked thighs a nice look too.
2. Squeeze the lemon over the thighs, rub it in well and leave for 15 minutes. This will degrease the chicken and also helps the chicken absorb the marinade.
3. Shake off the excess lemon and coat the thighs in the Tandoori Marinade. Leave for at least 15 minutes but preferably 24–48 hours.
4. Preheat your oven to 170 C. Place the thighs on a baking tray, ensuring all the pieces are kept well apart and cook for 25 minutes.
5. Turn the thighs over and turn the heat up to 240 C. This will blacken the edges of the thighs, creating the same effect achieved by the tandoor.
6. Serve with salad and pickles.

CHEF’S TIP
You can mimic the smokey taste of the tandoor by using a small amount of smoked paprika in the Tandoori Marinade.
Tandoori Chicken, just add salad and pickles.

If you like this you should try our
Medium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaChicken TikkaButter ChickenChicken Rogan

Why did the duck cross the road? … The chicken was on holiday.