Whether you are looking for a Thai, Indian or local curry there are plenty of recipes including vegetarian curry, beef curries, green curry and chicken curry.
Indian food is one of my favourites, so when my friend made this slow cooker version for my family we were head over heels! I don't think I've had a Butter Chicken that I've liked more. It's wonderful to put into the slow cooker in the morning and come home to the warm Indian spice smell....LOVE IT! Serve with basmati rice and warm naan bread.
One of my master recipes and it is so good, my father thought it was store-bought.. I am asked to make this almost on a daily basis and now refuse to make it as cooking this recipe so often during pregnancy, I am now unable to stomach the smell.
Serve this hearty curry with a big bowl of basmati rice or some naan bread that has been heated in a low oven.
Like a Latin American curry this is a wonderfully rich chicken stew that combines flavours such as cumin, garlic, ginger and coriander in a coconut milk based sauce.
This is my all time favourite curry to make. It’s adapted from a recipe my Indian friend gave me and the pungent flavour wins me over every time. You can use beef instead of lamb but simmer it for another 20 minutes or until the meat melts in your mouth. This is a great dish to make beforehand because it tastes better after a day or two.
Indian butter chicken, also known as chicken makhani, is a very flavourful dish which you can make as mild or spicy as you like. Serve with basmati rice.
This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh naan bread and Basmati rice.
If you can find Asian "pea" eggplants, use them to replace the potatoes in this delicious curry. This is simple to make, just simmer the stock then add the chicken and vegetables.
This delicious Thai-style soup has coconut milk, prawns, mushrooms and spinach. Chicken may be substituted for the prawns. Either way, I love this soup anytime!
This curry recipe is from Mozambique, Africa and can be made with either chicken or prawns. Serve it with chutney for the full effect.