A chicken korma is an Indian curry recipe of Mughal origins dating back to the 16th century… But enough of that! Curries to me are predominantly about my obsession with British Indian variants of my favourite cuisine.
I’m probably, ok definitely, as guilty as many people as my heavy associations between Indian food and Curry recipes. This Bombay potatoes recipe along with my recent Tandoori Fish recipes go some way to address that.
There are a whole host of Chicken Chettinad recipes, or indeed Chettinad chicken, on the web and I have no idea which of them are authentic. I do know which sort of iteration is my favourite. Unsurprisingly it is this one!
Keema matar is one of the lesser-known Indian Curries, one that features minced meat usually lamb or mutton and sweet green peas. It is simple, delicious, homely and a recipe you all need to know how to make!
My Lamb Rogan Josh recipe epitomises everything I love about Indian flavours, it is spicy hot with complex but harmonious flavours. The yoghurt marinade helps deliver the most beautifully soft and tender lamb without hiding the flavour too!
A Bhuna pronounced boona is probably one of the most common dishes on a British Indian Curry House menu, any my fakeaway beef bhuna plays with the same ideas of a really thick and unctuous tomato based sauce coating big chunks of beef.