How to cook… Murgh Malaiwala

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

Serves 4 as a main dish

Murgh Malaiwala, also called Malai Murgh, is a creamy chicken dish similar to Butter Chicken, but it is hotter, richer and uses no tomato. A Mughal-era dish, it uses whole spices for depth of flavours and plenty of chilli and pepper for heat.

What you need…
• 800g chicken, cut into bite-sized pieces
• 2 Tablespoons butter
• 3 cloves
• 2 cardamons, cracked but not crushed
• 1 teaspoon fenugreek seeds
• 8 peppercorns
• 1.5 onions, finely chopped
• 2 chillies, sliced lengthways
• 1 teaspoon chilli powder
• 1 teaspoon garam masala
• 0.5 teaspoon black pepper
• 250ml cream

Marinade
• 4 Tablespoons yoghurt
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon garam masala
• 0.5 teaspoon salt
• Pinch turmeric
• Pinch chill powder

How to make it…
1. Rub the chicken pieces with the lemon. This will degrease the chicken and help to absorb the Marinade.
2. Mix all the Marinade ingredients together and add the chicken to it, ensuring all the pieces re well covered. Set aside for 4 hours.
3. Heat the butter to medium heat and cook the cloves, cardamons, fenugreek seeds and peppercorns for 20 seconds, being careful not to burn them.
4. Turn down the heat, add the onion and fry until soft (about 5-7 minutes).
5. Add the chillies and fry for 20 minutes.
6. Add the chicken with the Marinade and fry until all the pieces are sealed (about 3 minutes).
7. Add the chilli powder, garam masala and pepper, mix well and fry for 3 minutes. Add a small amount of water if needed.
8. Add the cream and salt, and continue cooking until all the chicken pieces are cooked.

CHEF’S TIP
This dish is nice if garnished with some pre-fried onions.

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
Why does everyone love refridgerated cream… Because it’s so cool.

5 Best African Curries

On November 29, 2020March 11, 2026 By In Uncategorized

The links and trade between the British and Portuguese African colonies and India ensured that curry became popular in Africa. During those times spices, knowledge and people moved between India and Africa and today the Indian diaspora in Africa numbers three million, with large numbers of people in South Africa, Mauritius, Reunion and the east African nations of Kenya, Uganda and Tanzania. Zanzibar, the semi-autonomous island Tanzania continues to be a major producer of black pepper cloves, cinnamon and nutmeg.

Here are Five of the Best Curries from Africa.

1. Bunny Chow (South Africa)

It’s simple, it’s rustic and it’s tasty… it’s a Bunny Chow! You’ll find someone selling them on every street corner in Durban, South Africa. Ideal for that steamy tropical climate, yet also great comfort food for cold winters. Cut a loaf of bread in half, scoop out the white stuff leaving you with two crust shells. Fill with hot chicken curry, settle down and use the bread you scooped out to mop up and eat your curry. No cutlery permitted.

2. Frango a Cafrial (Mozambique)

In a classic case of coals to Newcastle, the Mozambiquan dish Frango a Cafrial was brought to India by the Portuguese during the colonial-era and is now a popular Goan dish called Cafrael. It’s a simple dish to make – marinate the chicken in a green spice paste, then fry – and although the dish traditionally uses chicken legs you can also use bite-sized chunks of chicken.

3. Mauritian Fish Curry with Aubergine (Mauritius)

Take one Indian Ocean island with great fishing around its coral reefs, add a huge Indian diaspora and it’s not surprising you can get great fish curries in Mauritius. Simply create a mildish sauce with spices and curry leaves then add delicious fresh fish with aubergine slices. Recipe here.

4. Chicken Feet Curry (South Africa)

Chicken Feet Curry is shared at bars in Africa while chatting to friends. This mild recipe is from a small restaurant in Johannesburg, South Africa. The best way to eat this curry is with your fingers and to suck each piece to extract the slow-cooked flavour and the (small amount) of meat from the feet.

5. Swahili Chicken Curry (Kenya)

Swahili Chicken Curry, a creamy on-the-bone chicken dish, is a popular East African dish served with rice and chapatti. This recipe is from the Hilton Hotel in central Nairobi, Kenya.

How to cook… Bunny Chow

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

Serves 2 as a main dish

It’s simple, it’s rustic and it’s tasty… it’s a Bunny Chow! You’ll find someone selling them on every street corner in Durban, South Africa. Ideal for that steamy tropical climate, yet also great comfort food for cold winters. Cut off the bottom of a loaf, scoop out the white stuff leaving a crust shell. Fill with hot chicken curry (don’t forget the sauce now), settle down and use the bread you scooped out to mop up and eat your curry. No cutlery permitted. Durbanite and Bunny Chow lover Richard says bunnies are best eaten sitting cross-legged while staring at the Indian Ocean with a bottle of ice-cold Coke by your side.

What you need…
• 1 loaf of bread (it is best to use a loaf that has been left a day since buying it so the edges harden up and the curry won’t leak out)
• 0.5 recipe Durban Chicken Curry (or any other curry of your choice)

How to make it…
1. Cut the loaf in half and scoop out the bread to create a small “bread pots”.
2. Fill each hollowed out half with the curry, put the bread you scooped out on top (use this to mop up the curry as you eat) and serve with chilli and carrot sambals. Squeeze some lemon or orange on the carrots and eat towards the end of the meal to degrease your fingers, clear your palate and freshen up your breath.

* Note: this is a Half Bunny (so-called because it is served in half a loaf of bread. For the really hungry simply cut the top off the loaf and you have a Full Bunny. If you want a Quarter Bunny cut the loaf lower (although in reality this should more like a third as a quarter of a loaf is too small and will leak).

* When ordering a Bunny Chow locals would never mention it by name. They would just say: “Quarter beans,” or “Half chicken”. Simples.

To make a Bunny Chow cut a loaf in half and remove the bread as shown above. Then fill with the curry of your choice.

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
How do you transport a Bunny Chow? … by hareplane.

How to cook… Durban Chicken Curry

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

Serves 4 as a main dish

Durban is often called the largest Indian city outside of India, with the South African city home to around 900,000 people of Indian descent. The first Indians arrived in the area that is now called Kwa-Zula Natal in the mid-1900s and it soon became the centre of curry in the country. People living in other cities frequently say they are visiting Durban to enjoy a “proper” curry. This chicken curry is lightly spiced and is ideal to be used in the city’s famous Bunny Chow, where a curry is put into a hollowed out loaf of bread and eaten with the hands.Durban is often called the largest Indian city outside of India, with the South African city home to around 900,000 people of Indian descent. The first Indians arrived in the area that is now called Kwa-Zula Natal in the mid-1900s and it soon became the centre of curry in the country. People living in other cities frequently say they are visiting Durban to enjoy a “proper” curry. This chicken curry is lightly spiced and is ideal to be used in the city’s famous Bunny Chow, where a curry is put into a hollowed out loaf of bread and eaten with the hands.

What you need…
• 350g potatoes (about 2 medium-sized potatoes), peeled and cut into 3cm chunks
• 2 Tablespoons oil
• 2 onions, chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste• 4 tomatoes, chopped
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 600g chicken, cut into bite-sized pieces
• Salt to taste
• Some coriander leaves to garnish

Spice Mix
• 5 curry leaves
• 6cm cinnamon stick
• 1 teaspoon coriander seeds

How to make it…
1. 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.
2. Heat the oil to a high heat, add the Spice Mix and fry for 20 seconds being careful not to burn the spices.
3. Turn down the heat, add onions, ginger paste, garlic paste and curry leaves, and cook until the onions soften (about 8–10 minutes).
4. Add the tomatoes, garam masala and turmeric, mix well and cook for 2 minutes.
5. Add the chicken, salt to taste and cook for 7 minutes. Add a little water if needed.
6. Add the potato and continue cooking until all the chicken pieces are cooked and potato pieces soft.
7. Garnish with coriander and serve.
• Recipe from information supplied by Awesome Creesen Naicker.

CHEF’S TIP
This is the perfect curry to put in a Bunny Chow but keep the sauce thick so it can be added to the hollowed out loaf without soaking through.

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
Why do stupid evil guys never climb hills? Because they don’t want to be a High, der, Baddie.

5 Best Goa Curries

On November 28, 2020March 11, 2026 By In Uncategorized6 Comments

Goa is the smallest state in India yet it is the home to some great curries – often sizzling hot. The Portguese ruled the state for 450 years until 1961 so Goan dishes are often combine flavours from Portugal, Indi and often Africa (where Portugal had other colones). Here are Five of the Best Curries from Goa.

1. Vindaloo

Vindaloo is probably the best known of all Goan dishes and is now eaten all over the world. As the only state with a predominantly Catholic population there are few food taboos so the tradional dish is a slow-cooked Pork Vindaloo with lots of vinegar. British restaurants used the word vindaloo as a byword for very hot curry so although their Lamb Vindaloo, Chicken Vindaloo and Prawn Vindaloo are vastly different to the tradional pork version they have become hugely popular among fans of spicy curries.

2. Chicken Recheade

As much a pickling paste as a curry, Chicken Recheade is made by combining red dried chillies, black pepper, garlic, ginger, and spices with vinegar to form a paste that is used to marinate the chicken then cooked with chopped onions, tomato paste and garam masala. As with many Goan dishes it combines Indian and Portuguese styles of cooking and ingredients.

3. Ambot Tik

Ambot Tik is another hot and spicy dish from Goa that combines Portuguese and Indian flavours. It can be cooked with any any type of fish but popular choices are shark and prawns. If using prawns keep their shells on to soak up the range of flavours. To cook this curry, first create the aromatic masala by dry frying spices, combine with a sauce of onions, tomatoes and tamarind and add the prawns.

4. Goan Fish Curry

Goa’s location along the western coast of the country, by the ArabianSea, means seafood naturally features prominently in its cuisine. Coconut milk, tamarind, juicy white fish and blazing heat from the chillies creates a delicious Goan Fish Curry.

5. Chicken Cafrael

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.

5 Best World Curries

On November 27, 2020March 11, 2026 By In Uncategorized

Curry is usually associated with India, but curries are enjoyed all over the world – and every country has its own favourite. Here are Five of the Best Curries from Around the World.

1. Sri Lankan Fish Curry (Sri Lanka)

As with many South Indian dishes, Sri Lankan cuisine combines the spices of India with the creaminess of the coconut and tanginess of tamarind to create that delicious taste of the coast. Fish is an abundant resource and while it is usually cooked in chunks, with a little extra patience and care cooking the salmon darne whole absorbs the flavours well and looks great. You’ll need a large, flat-bottomed pan to cook the salmon darnes whole or split the sauce into two pans. Recipe here…

2. Chinese Chicken Curry (UK/China)

Chinese Chicken Curry has very little to do with China but everything to do with curries created by Chinese takeaways, which in the UK were initially run by people from Hong Kong who served Cantonese dishes adapted to local tastes. It 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.

3. Curried Sausages (Australia)

Curried Sausages feels like a dish that time forgot. Almost certainly taken to Australia by emigrating Brits in the 1950s or ’60s it’s got all the nostalgia of food served up by granny. And Australia’s contribution to the curry world tastes great. Very simply it combines fried or baked sausages (preferably spicy) with onions, potatoes, peas and carrots, all in a mild curry sauce that is little more than curry powder, flour and water.

4. Sauce Rouge Curry (Mauritius)

A popular Mauritian dish, Sauce Rouge Curry (simply meaning Red Sauce Curry) combines ingredients used in Indian and European cooking to reflect the history of this Indian Ocean island, which has been ruled by the French and the British and has a predominantly Indian population.

5. Swahili Chicken Curry (Kenya)

Swahili Chicken Curry, a creamy on-the-bone chicken dish, is a popular East African dish served with rice and chapatti. This recipe is from the Hilton Hotel in central Nairobi, Kenya.

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

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.”

How to cook… Chip Shop/Chinese Curry Sauce

On November 25, 2020March 11, 2026 By In Recipes1 Comment

Makes enough for 4 curries

This is the lest authentic sauce you could possibly find but it’s still delicious! Made famous in chip shops all over the country and the same sauce used in the Chinese curries you will find alongside Cantonese and Szechuan dishes in your local Chinese takeaway.

What you need…
• 4 teaspoons cornflour
• 2 teaspoons butter
• 1 teaspoon garlic paste
• 2 onions, finely chopped
• 2 green apples, peeled and with core removed, and chopped
• 500ml vegetable stock
• 1 Tablespoon soy sauce

Spice Mix
• 2 Tablespoons curry powder
• 2 teaspoons Chinese five spice
• 0.5 teaspoon chilli powder
• 0.5 teaspoon salt

How to make it…
1. Mix the cornflour with the Spice Mix and set aside.
2. Heat the butter to a medium heat, add the Spice Mix and cornflour and cook for 1 minute.
3. Add the garlic paste, onions and apples, and cook until they are soft (about 10 minutes). Mash them up as you go and add a little water if needed.
4. Add the vegetable stock bit by part, stirring all the time and bring the mixture to a boil. Remove from the heat and using a hand blender blend the ingredients to a sauce.
5. Add the soy sauce, return to the heat and cook for 5 minutes. Add water to achieve the consistency you want.

CHEF’S TIP
The sauce will keep for up to 4 days in a fridge or 3 months in a freezer. You can use tapioca starch for a vegan option but mix it with water before adding.

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 • Ambot Tik
Journalists hate revealing secrets about this recipe… Because they’ll have to reveals their sources.

How to cook… Hyderabadi Pakki Biryani

On November 19, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

There are many different types of Biryani. This South Indian version uses chunks of lamb (or mutton if you prefer) that is pre-cooked (Pakki) then added to the rice and steamed. It also includes cooked and fried chunks of potato and is finished off with saffron and fried onions.

What you need…
• 400g lamb, cut into large bite-sized chunks
• 2 potatoes (about 250g) peeled and cut into 4cm chunks
• Pinch turmeric
• Salt to taste
• 4 Tablespoons ghee
• 250g rice
• 1 teaspoon garlic paste
• 1 teaspoons ginger paste
• 2 onions (1.5 roughly chopped, 0.5 sliced fine)
• 4 Tablespoons yoghurt
• 0.5 teaspoon chilli powder
• 150ml water
• Salt to taste
• 1 teaspoon oil
• 2 tablespoons milk
• Few strands of saffron (or you can use a couple of drops of yellow food colouring)• A few coriander leaves (for garnish)

Marinade
• 2 teaspoons garlic paste
• 1 teaspoons ginger paste
• 0.5 teaspoon salt
• 0.5 black cracked pepper

Masala
• 8 peppercorns
• 1 teaspoon cumin seeds
• 4 cardamons
• 4 cloves
• 8cm piece of cinnamon
• 2 dried red chillies

How to make it…
1. Mix the Marinade ingredients together and add to the lamb ensuring all the pieces are well coated. Set aside for 1 hour.
2. Boil the potatoes with a pinch of turmeric and salt until soft.
3. While the potatoes are cooking dry fry the Masala ingredients in a pan until they release their aromas (about 2 minutes). Grind to a masala and set aside.
4. Wash the rice until the water runs clear (this will take 7–8 washes) and leave to soak for 30 minutes.
4. Heat 2 Tablespoons of ghee to a medium heat and fry the potatoes until they start to brown (about 5 minutes). Remove the potatoes with a slotted spoon and set aside.
5. Add the rest of the ghee to the pan and once heated to a medium heat add the garlic and ginger and cook for 1 minute.
6. Add the roughly chopped onions and cook for 2 minutes
7. Add the lamb and fry till all the pieces are sealed and browned (about 5 minutes).
8. Add the yoghurt, chilli powder and water, mix well, tun down the heat, cover and cook for 35 minutes, stirring occasionally.
9. Add the masala and some salt, mix well and cook, still covered, for 5 minutes.
10. Drain the rice to remove the remaining starch and add to the pan with the potatoes, being sure to mix well. The mixture should just be coated with water so add a little more if needed. Seal the pan with foil and cover, ensuring it fits tightly (add a weight to the top if necessary). Cook on a low heat for 40 minutes. Do not remove the lid.
11. While this is cooking coat the sliced onion with 1 teaspoon of salt for 5 minutes to remove the moisture.
12. Heat the oil in a pan and fry the onion until it browns and caramelises. Set aside
13. Warm the milk in a pan, remove from the heat and add the saffron strands. Using the back of a spoon gently push the saffron strands so they release their colour and flavours. Set aside.
14. Remove the lid of the lamb and rice and allow the moisture to evaporate for a couple of minutes. Gently fluff up the rice to release more of the moisture.
15. Pour over the saffron mix and add the onion and coriander leaves for garnish. Leave to rest for a couple of minutes and serve.

CHEF’S TIP
Traditionally the edges of the pan would be sealed with dough for the final stage of cooking. Try this and push down the lid for a perfect seal at stage 10 of the cooking.

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
Why do stupid evil guys never climb hills? Because they don’t want to be a High, der, Baddie.

How to cook… Chicken Kolhapuri

On November 14, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Chicken Kolhapuri is a rich, hot dish is from the city of Kolhapur in Maharashtra but is popular all over India, especially in the south west. The chicken is marinated, then a masala mix created. These are then added to sauce of onions and tomatoes to create this extremely tasty curry.

What you need…
• 800g chicken, cut into bite-sized pieces
• 3 Tablespoons oil
• 600ml Base Curry Sauce
• 2 teaspoons chilli powder
• 0.5 teaspoon turmeric
• 4 green chillies (2 chopped and two sliced for garnish)
• A few coriander leaves to garnish (optional)

Marinade
• 6 Tablespoons yoghurt
• 2 teaspoons garlic paste
• 1 teaspoon ginger paste
• 1.5 teaspoons chilli powder
• 1 teaspoon salt
• 1 Tablespoon tomato paste

Masala
• 15 curry leaves
• 4 peppercorns
• 2 cloves
• 2 cardamons, cracked
• 2 star anise
• 1 Tablespoon sesame seeds
• 1 teaspoon crushed red chillies
• 1 teaspoon fenugreek seeds
• 2 Tablespoons desiccated

How to make it…
1. Mix all the marinade ingredients and add the chicken. Make sure all the pieces are coated and set aside for 2 hours.
2. Dry fry all the masala ingredients in a pan until they release their aromas (about 2 minutes). Grind them into a powder and set aside.
3. Heat the oil to a medium heat, add the Base Curry Sauce and cook through for 5 minutes.
4. Add the chilli powder, the 2 chopped green chillies, tomato paste and cook for 2 minutes.
5. Add the masala, mix well and cook for 5 minutes, adding a little water as needed.
6. Add the chicken and marinade, stir well, cover and cook until all the chicken is cooked through (about 10–15 minutes).
7. Garnish with the sliced chillies and/or (optional) coriander leaves and serve.

CHEF’S TIP
If the heat is too much for you then skip adding the chilli powder at stage 4.

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
Heat lovers will be flying high with this super spicy chicken dish.