Category Archives: Curry

Indian Chicken Tikka Masala

Indian Chicken Tikka Masala Recipe from

Serves 5.


  • 2 tbs ghee
  • 1 large clove garlic, finely chopped
  • 1 fresh red chile, seeded and chopped
  • 2 tsp each ground cumin and paprika
  • 1/2 tsp salt
  • pepper
  • 14 oz can chopped tomatoes
  • 1 1/4 cups heavy cream
  • 1 cooked tandoori chicken, boned and cut into bite-sized pieces
  • salt and pepper

Melt ghee in a large skillet with lid over medium heat.  Add garlic and chile and stir-fry 1 minute.  Add cumin and paprika, and season with salt and pepper, stirring for 30 seconds.  Add tomatoes and cream and reduce heat to low.  Let simmer 10 minutes, stirring frequently.  Add chicken and simmer, covered, for 5 minutes.  Serve.

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Madras Curry

Prep: 20 min; Cook: 1 hr 30 min; Serves: 4


  • 2 lb 4 oz skirt steak
  • 1 1/2 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1/2 tsp cracked black peppercorns
  • 1 tsp brown mustard seeds
  • 1 tsp ground turmeric
  • 1 tsp chilli powder
  • 2 tsp grated fresh ginger
  • 2 tsp crushed garlic
  • 2-3 tbsp white vinegar
  • 2 tsp grated fresh ginger
  • 1 tbsp ghee or oil
  • 1 onion, chopped
  • 1 cup beef stock
  • 1/4 cup tomato paste
  • steamed rice, to serve


Trim the excess fat from the beef and cut into 1-inch cubes. Put the mustard seeds, coriander, peppercorns, cumin, garlic, chilli powder, ginger, turmeric, and 1 teaspoon salt in a bowl and combine; add the vinegar and stir to a smooth paste.  Heat the oil in a frying pan; add the onion and cook over medium heat until just soft; add the spice paste and stir for 1 minute. Add the beef and cook, stirring constantly, until the cubes are coated in the spice paste. Add the tomato paste and stock; simmer, covered, for 1 hour and 30 minutes or until the beef is nice and tender. Serve with steamed rice and enjoy!

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Mushroom Bhaji

Serves 4.


  • 10 oz button mushrooms
  • 4 tbs sunflower oil
  • 1 onion, finely chopped
  • 1 fresh green chile, finely chopped
  • 2 teaspoons garlic paste
  • 1 teaspoons ground cumin
  • 1 teaspoons ground coriander
  • 1/2 teaspoons chili powder
  • Salt
  • 1 tbs tomato paste
  • 3 tbs water
  • 1 tbs chives, for garnish

Clean mushrooms and slice thickly.

Heat oil in a medium saucepan over medium heat.  Add the onion and chile and cook, stirring, for 5-6 minutes, until the onion is softened but not browned.  Add the garlic paste and cook, stirring, for 2 minutes.  Add cumin, coriander, and chile powder and cook, stirring, for 1 minute.  Add mushrooms, salt, and tomato paste and stir until all the ingredients are blended.  Sprinkle water evenly over mushrooms and reduce heat to low.  Cover and cook for 10 minutes, stirring halfway through.  Transfer to a serving dish and garnish with chives.

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Chickpea Curry

Prep: 20 mins.  Cooking: 30 mins.  Serves 4-6.


  • 14 oz tinned chickpeas, drained, liquid reserved
  • 3 tbs ghee
  • 2 onions, finely chopped
  • 1 teaspoons finely grated ginger
  • 1/2 teaspoons crushed garlic
  • 1-2 green chiles, seed and finely chopped
  • 1/2 teaspoons ground turmeric
  • 2 large ripe tomatoes, seeded and chopped
  • 1 tbs ground coriander
  • 2 teaspoons garam masala
  • 2 tbs lemon juice
  • 2-3 tbs chopped cilantro
Heat ghee in a large saucepan over medium heat and add onion, and next four ingredients.  Cook until onion is soft and golden.  Add tomato and cook until soft.  Add coriander and chickpeas, and cook for another 10 minutes.  Add 1 cup reserved chickpea liquid and cook for a further 10 minutes.  Add garam masala, lemon juice, and cilantro, and cook gently for 2-3 minutes, add more liquid if needed, to make a sauce.  Pour into a serving dish and serve immediately.

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