Chicken chasni is a British Indian curry with its home in 1980’s Glasgow, it has a glorious sweet sauce featuring ketchup & mango chutney.
Whether it is an Indian Curry or Burmese Curry, the complex interplay of spices and flavours make these dishes among my favourites!
Lamb massaman curry is a wonderfully easy & delicious slow-cooked curry, my version features potatoes, shallots, peanuts, mint & Thai basil.
Chicken dopiaza is an ever-popular dish on the menus of British Indian curry houses, it’s a relatively mild curry defined by lots of onions.
Liver curry or kaleji masala doesn’t appear on many takeaway menus but it is a glorious old school Indian recipe packed with flavour & spice.
Malai kofta is a glorious vegetarian dish from the north of India featuring fried balls of potato and paneer in a spicy tomato based gravy.
Homemade chip shop curry sauce is the perfect way to fake up a trip to your favourite chippy, it’s quick, easy and all sorts of delicious!
Shahi paneer is a rich and indulgent but mild curry recipe that features Indian cheese poached in a silky smooth yoghurt and cream sauce.
Squid curry is my take on a quick and wonderfully spicy, fragrant Indian calamari ring recipe cooked in a spicy coconut milk based sauce.
Thai red curry mussels are a wonderfully quick, easy & cheap way to bling up your shellfish game, a fab curry that cooks in under 30 minutes
Chicken keema, my take on an Indian-inspired spicy, fragrant Indian chicken curry with sweet & sour tones with lots of garlic & green beans.