Indian curry is a wonderfully diverse meal, with recipes ranging from vegetarian dahls and Gobi Aloo to hearty chicken korma, beef vindaloo and lamb rogan josh.
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.
Paneer tikka masala is a favourite dish both in North and South India although the dish itself may have originated in North India. Traditionally, paneer is roasted in a tandoor or a clay oven, in this recipe we use an oven. The aroma of spices and paneer cooking in the oven is mouth watering and makes one feel hungry right away. This recipe replicates the taste of paneer tikka masala served in restaurants whilst eliminating the dairy.
This chickpea and tomato based Indian curry has a blend of fragrant spices is warming and healthy. Serve with a dollop of natural yoghurt, a sprig of coriander and warm naan.
Serve this hearty curry with a big bowl of basmati rice or some naan bread that has been heated in a low oven.
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.