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.
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 curry recipe is from Mozambique, Africa and can be made with either chicken or prawns. Serve it with chutney for the full effect.
This is a quick and easy recipe that never fails. The chicken stays moist and tender through the cooking.
This is a recipe I have perfected over the years and passed onto many others. The sauce is perfect when creamy and not too thick or too thin. Garam and tandoori masala can be found in most supermarkets.
This our favourite Rogan Josh. Perfect every time!
Jalfrezi is a Pakistani spicy curry based on chicken. Serve it with basmati rice, naan bread or chapatis.
I discovered this recipe when my eldest son was a colicky baby and I had little time to cook. It has been a family favourite ever since. It's low fat, healthy, child friendly, quick to make and it freezes well. If you like a hotter curry, add some more korma paste or chilli powder.