This is a variation on the lamb keema curry recipe that I presented last time. Once again, the end result should be a dry curry with no sauce, but the addition of potato makes this a very filling curry. You can leave out the chillies if you don’t want it to be too hot.

This is a basic chicken curry that you could also use to make a beef or lamb curry. The sauce is made using the onion puree recipe. I have used peas in this recipe, you can use whatever vegatables you want to, cauliflower, potatoes and peppers work well. I have also added red bell peppers to the onion puree, for a bit of extra flavor, but you can leave this step out. If you don’t want to make your own curry paste, then bottled paste such as Pataks can be used. It’s often an ideal choice when you’re in a hurry.

This is a version of chicken vindaloo that does not need overnight marination. It is more like a very spicy hot curry than a true vindaloo but it’s useful when you’re in a hurry and you have a craving for a hot spicy curry.

Chicken Korma is a restaurant favorite and is meant to be a spicy curry, but not hot. Korma is a mughlai dish originating with the Mughal emperors and usually refers to a dish where the meat or vegetables are braised with water, yoghurt, stock or cream, but in the UK it usually refers to a [...]

Another idea for using up left over chicken or even turkey – perfect for the day after thanksgiving. You can buy ready roasted chickens in most supermarkets these days. Simply remove the skin from the chicken, chop it into small chunks, and make this delicious sauce to serve with it. You may add other vegetables [...]

Another chicken recipe (I do like my chicken curries), this one supplied by F Aziz, with a creamy coconut and cashew sauce. This is another recipe that seems to share Indian and Thai flavours.

This is a basic curry recipes that you could also use to make a chicken curry. The sauce is made using the onion, garlic and ginger puree, a basic technique that can form the base of any curry sauce. I have also added red bell peppers to the onion puree, for a bit of extra [...]