Meat offers a great depth and flavour to many Indian and Thai curries. Recipes include the use of beef, chicken, lamb, fish, prawns, duck and kangaroo.
Proper Indonesian rendang takes a long time to cook but it is not much work. Serve with rice and a vegetable side dish.
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.
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.