Chicken Curry Marinated Pestle, Small Vegetables


/ for 4 people

24 chicken wings 3 tablespoons curry

15 cl of olive oil

30 cl chicken broth

300 g of carrots

300 g courgettes

2 cloves garlic fine salt pepper


1 Prepare all the necessary ingredients for the recipe. Cut the tip of the chicken wings, sauté them in a saucepan with olive oil. Add a little curry, moisten with the chicken broth, add the garlic and cook for 20 minutes. 2 Cut and chop the chicken wings. Keep the falls and add them to the little juice that is cooking. 3 Marinate the chicken drumsticks in olive oil and curry for 15 minutes. 4 Cut the carrots and zucchini into cubes, taking care not to mix them because the cooking time is not the same. 5 Sauté the chicken drumsticks in a hot skillet with olive oil. Grab them on all sides and discard them on a plate to finish baking for 20 minutes. It is advisable to deglaze the pan with a little broth, the final juice will be better.

Plantain and Chicken with Coconut Milk and Curry


  • 2 chicken cutlets
  • 200 g banana plantain (about 1 banana)
  • 10 cl of coconut milk (here from our partner AYAM)
  • 1/2 tablespoon Madras curry
  • Some coriander leaves
  • Salt pepper


1 In a large saucepan (bouquet of water broth).

2 Cut both edges of the banana and shear the skin along the entire length. When the water sludge, salt, place the banana with the skin and cook it for about ten minutes.

3 To check the cooking, prick the tip of a knife, after it is up to you to play for cooking.

4 In a frying pan, heat a little coconut oil. Sauté the chicken cutlets about ten minutes and then remove them from the heat.

5 For the coconut milk in the frying pan, add the curry, salt and pepper and let me on a low heat for a few minutes. Meanwhile, remove the banana, remove the skin and cut into slices


Chicken legs with fried curry paste


– 4 chicken thighs
– 1/2 teaspoon of red curry paste
– 2 tablespoons soy sauce
– 1 teaspoon of mustard
– Bread crumbs
– Frying oil
– Salt pepper


– Put the red curry paste, soy sauce, mustard, salt and pepper in a saucepan, mix well, brush the chicken legs with this mixture and leave to soak for 1 hour.
– Roll the thighs in the breadcrumbs.
– Fry them in a warm oil bath until the skin of the thighs is crisp, drain on absorbent paper.
– Serve immediately


Paleo Curry Chicken


  • 6 oz. stewed tomatoes
  • 2 oz. hot water
  • 4 teaspoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 garlic cloves, minced
  • 1 large onion, diced
  • 1 chicken breast, diced (or a whole chicken leg or thigh)
  • Gluten-free soy sauce (1-2 dashes or to taste)
  • 1 red pepper (capsicum), de-seeded and diced
  • OPTIONAL: You may serve this dish over my cauliflower rice.


Brown your chicken and onions in a pan.

Add all of the spices, stewed tomatoes and water and cook on medium heat for approximately 10 minutes – add more water if necessary so that it won’t dry out.

Meanwhile, prepare your optional cauliflower rice.

Add red pepper to the pan and let cook for about a minute or so.

Serve in bowls, on plates with a nice side salad, other vegetable of choice or over cauliflower rice.


Quick Chicken Curry Recipe

Ingredients Of Quick Chicken Curry

  • 1 kg chicken
  • 3 large onions, paste
  • 2 large tomatoes, pureed
  • 1 Tbsp garlic paste
  • 1 Tbsp ginger paste
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp garam masala powder
  • 2 Tbsp oil
  • Salt to taste
  • Chopped coriander for garnish

How to Make Quick Chicken Curry

  1. Heat oil in a pan and sauté the onion paste, garlic & ginger paste till golden brown.
  2. Add tomato puree. When the tomato puree dries up, add coriander powder, cumin powder, garam masala, red chilli powder, turmeric powder and salt. Let the spices cook.
  3. Add chicken pieces into the masala. Stir well and cook till they are golden brown.
  4. Add 1/2 cup of water and stir. Cover with a lid and let it simmer till the chicken is cooked.
  5. Garnish with chopped coriander and serve.


Recipe-Senegalese Chicken Curry


Whole chicken, cleaned and cut
Peanut oil or any vegetable oil (for frying the chicken)
4 tbsp oil for the sauce
1 onion, thinly sliced
2 cloves of garlic
½ a sweet pepper
Spring onion, finely chopped
1 tsp black pepper
1 tbsp curry powder
2 bay leaves
1 red pepper and 1 green pepper (optional)
3 fresh tomatoes, pureed
Thyme leaves
4 Cloves
1 big carrot cut into medium sized rings
50g of fresh ginger or ginger powder
2 tbsp of vinegar.
1 medium size cabbage, cut into 4 pieces
2 potatoes cut into 4 pieces
1 turnip (optional)
Note: The quantity of vegetables will depend on your taste. Cassava and sweet potatoes are alternatives.


Using a mortar or a food processor crush or puree the spices (except onions, bay leaves and black pepper) together.

Use half of the mixture to marinate the chicken. Steam the chicken by cooking without water, on low heat. Optionally, boil the chicken using a little water. Heat the oil and fry the chicken until golden. Save for use later.

Add the rest of the spices to the onions. Sauté the onions.

Add the tomatoes and stir-fry it for 10 minutes. Add 3 cups of water together with the vegetables and stock cube. Leave to simmer for 15minutes.

Add the curry powder, chicken and salt to taste. Leave to simmer for another 15minutes or until the sauce is reduced and thick in consistency.


Potato Mutton Curry (Aloo Gosht)


  • Mutton – 500g (cut into medium pieces)
  • Tomato – 1
  • Potato – 2 (cubed & boiled)
  • Onion – 1 big
  • Green chilli – 2-3
  • Ginger  garlic paste – 2 tsp
  • Kashmiri/Mild chilli powder – 1 tsp
  • Turmeric powder – ½  tsp
  • Coriander powder – 2 tsp
  • Garam masala – 1  tsp
  • Curry leaves – few
  • Coriander leaves – to garnish
  • Oil
  • Salt

To Marinate

  • Red chilli powder – 1 tsp
  • Turmeric powder – ½  tsp
  • Coriander powder – 2 tsp
  • Pepper powder – 1 tsp
  • Ginger garlic paste – 1 tsp
  • Lemon juice – 1 tsp
  • Salt

(Note: Vary the amount of chilli as per your spice level)

Method: (With Step-by-Step pics)

In a pressure cooker take mutton pieces and chopped tomato. Add all ingredients to marinate and mix well.

Pressure cook the same. ( I go for 3 whistles, wait for the steam to drop down completely and open the cooker)

Heat the pan in the lowest flame and dry roast the spice powders for a min and keep it aside (make sure the flame is lowest, else spice may get burned. Doing this step gives a good color to your curry)

Now add oil in a pan and add sliced onion

Cook with the pan covered and stir in between till onion turns brown in color

Add ginger garlic paste, green chilli, curry leaves and saute for a min or two

Add the dry roasted spice powder and sauté for 2-3 mins

Add cooked mutton and mix well

Add boiled potato and mix

Cover and cook in medium flame for 6-8 mins. Pour 3 tsp of oil on the top of curry prepared. Serve hot!!!!!


Easy Fish Curry recipe


  • 1 tablespoon rapeseed oil
  • 1 large onion (peeled and diced)
  • 3 cloves garlic (peeled and finely minced)
  • 2 teaspoons madras curry powder
  • 600g firm white fish fillets (cut into large chunks such as coley, hake, haddock, cod or pollack)
  • 400g chopped tomatoes
  • 4 tablespoons crème fraiche (or natural yoghurt)
  • 1 tablespoon dessicated coconut
  • 2 tablespoons mango chutney
  • salt and pepper (to taste)
  • basmati rice (to serve)
  • naan bread (to serve)
  • fresh coriander (chopped to garnish)


Step 1

In a large pan or wok, heat the rapeseed oil and then add the diced onion, cook over a medium heat until soft, then add the garlic and cook for a further 2 minutes.

Step 2

Add the curry powder and mix well, cook for one minute before adding the fish pieces and then the tinned tomatoes, stir well and add the crème fraiche or yoghurt.

Put a lid on the pan or wok and simmer for 5 minutes over a low heat before adding the chutney and coconut, mix carefully as not to break the fish. Season to taste and allow to simmer for a further 2 to 3 minutes, or until the fish is opaque and cooked.

Step 3

Serve with boiled Basmati rice and naan breads; garnish with freshly chopped coriander and offer mango chutney as a condiment.


Chicken Breast Red Curry with Basmati Rice

Chicken Breast Red Curry with Basmati Rice

Chicken Breast


  • 1 cup Basmati rice
  • 1 ½ cup water
  • 1 tbsp. butter
  • 1 tsp. salt
  • 12 oz. World Foods Red Curry Sauce
  • 12 oz. boneless skinless chicken breast, medium diced
  • ½ cup yellow onion, medium diced
  • 1 yellow bell pepper, large diced
  • 1 cup small cauliflower florets
  • ½ cup green peas
  • 1 tbsp cilantro, chopped
  • 2 oz. canola oil
  • 2 tsp. salt
  • 2 tsp. black pepper


1. In a small sauce pot, bring water, butter and salt to a boil.

2. Add Basmati rice to boiling water, stirring rice to prevent clumping, then cover, reduce to very low heat and cook

for 15 minutes; turn off flame and allow to rest for 5 minutes covered.

3. In a large saute pan, heat oil over medium high heat until oil begins to smoke add diced chicken breast.

4. Sear chicken breast until browned on all sides, then add onion and diced yellow pepper and continue to cook for another 2-3 minutes.

5. Season chicken and vegetables with salt and pepper, add sauce, peas and cauliflower and bring to a simmer.

6. Simmer for 2-3 minutes until cauliflower is tender, then uncover rice and serve with curry.



Chicken legs with fried curry paste

For the Chicken legs :

Chicken legs


– 4 chicken thighs
– 1/2 teaspoon of red curry paste
– 2 tablespoons soy sauce
– 1 teaspoon of mustard
– Bread crumbs
– Frying oil
– Salt pepper


– Put the red curry paste, soy sauce, mustard, salt and pepper in a saucepan, mix well, brush the chicken legs with this mixture and leave to soak for 1 hour.
– Roll the thighs in the breadcrumbs.
– Fry them in a warm oil bath until the skin of the thighs is crisp, drain on absorbent paper.
– Serve immediately.


Kootu Curry – Sadya Special /Roasted Coconut with Mixed Vegetables & Chickpeas

For the Kootu Curry : 

Kootu Curry

Ingredients :

  • Tender Ashgourd /Winter melon /Elavan /Kumbalanga : 1 cub (diced) or Pumpkin /Mathan : 1 cup (diced) (I have used pumpkin)
  • Chena/Yam 1 cup (diced)
  • Raw Plantain : 1/2 cup (diced) (you can add variety of vegetables according to your choice like carrot, potato)
  • Black Chickpeas /Kadala : 1/2 cup
  • Turmeric powder : 3/4 tsp
  • Red chilly powder : 1 1/2 to 2 tsp
  • Sharkara/Jaggery : 3 tbsp
  • Salt to taste

For Grinding

  • Grated coconut : 3/4 cup
  • Cumin seeds : 1tsp
For Seasoning:
  • Grated coconut : 3/4 cup
  • Mustard seeds : 1/2 tsp
  • Dry red chillies : 2 – 3
  • Curry leaves : 1 sprig
  • Cooking oil : 1tbsp ( For authentic taste use Coconut oil )

Method of Preparation :

1. Soak black chickpeas /kadala overnight and pressure cook adding enough water and salt for around 5 whistles.
2. Grind together grated coconut and cumin to a smooth paste with little water and keep it aside.
3. Cook the vegetables, raw banana, ashgourd and yam cubes along with 1 cup of water until they vegetables are almost cooked and 95 % of the water is evaporated.
4. Now add salt, turmeric powder, red chilly powder and jaggery. Mix well until the jaggery is dissolved.
5. Add the ground coconut mixture to the cooked vegetables and mix well.
6. Adjust the salt and cook for a few minutes or until the raw taste of coconut is gone.
7. Add the cooked chickpeas to the above mixture. Mix well and cook for couple of minutes. Remove from the fire and set it aside.
8. In small frying, pan add oil and splutter mustard seeds, dry red chillies, curry leaves and grated coconut and roast it until  golden brown color.
9. Add this over the kootucurry and mix well. Optional – sprinkle add 1 tsp of fresh coconut oil on the top and cover it and allow it to stand for 10-20 minutes before serving. (Note : This will help the dish to absorb the flavor of curry leaves and coconut oil.)
10. Serve with rice and Enjoy!


Kolhapuri Mutton Curry Recipe

For the Kolhapuri Mutton Curry

Mutton Curry



  • 500 gms. mutton on bones, curry cut
  • salt to taste
  • 1/2  turmeric powder
  • 1 tbsp. lime juice
  • 1 tsp. ginger-garlic paste

Dry roast & grind

  • 2 tbsp. coriander seeds
  • 1 tsp. fennel seeds
  • 5-6 cloves
  • 10-12 peppercorns
  • 3 tbsp. fresh grated coconut
  • 4-5 dry red chilies


  • 3 tbsp. oil
  • 2 onions, sliced
  • 1″ ginger
  • 3- 4 garlic cloves
  • 2 tomatoes, chopped
  • coriander leaves to garnis


Marinate the mutton for an hour with the ingredients mentioned under it. Dry roast all the ingredients mentioned under it for a minute or till you get an nice aroma.

Let it cool. Then grind into a fine powder. Heat 1 tbsp. oil in a pan and saute the the onion, ginger and garlic till light brown.

Then add the tomatoes and continue to saute till it is mashed. Set aside to cool. Then grind into a paste.

Heat remaining oil and fry the marinated mutton till light brown. Now add the ground powder and the ground paste. Fry for 2-3 minutes till it is well combined.

Add 1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle. (Water can be adjusted according to the consistency required).

When done, garnish with coriander leaves and enjoy with plain steamed rice, pulao, plain Biryani, naan, tandoori roti or just plain chapatti.

Note – This recipe calls for poppy seeds, which needs to be dry roasted along with other spices. But as it is not available here, I had to skip it.

Marinate the mutton for an hour with the ingredients mentioned under it.

Dry roast all the ingredients mentioned under it for a minute or till you get
an nice aroma.

Let it cool down and then grind into a powder. Keep aside.

Heat 1 tbsp. oil in a pan and saute the the onion, ginger & garlic till light brown.

Then add the tomatoes and continue to saute till it is mashed. Set aside to cool.

Then grind into a paste.

Heat remaining oil and fry the marinated mutton till light brown.

Now add the ground powder and the ground paste.

Fry for 2-3 minutes till it is well combined.

Add 1 cup water and pressure cook for 20-25 minutes on a low flame after the

first whistle. (Water can be adjusted according to the consistency required).

Garnish with coriander leaves and enjoy with plain steamed rice, pulao, plain

Biryani, naan, tandoori roti or just plain chapatti.


Goan Beef Curry Recipe

For the Goan Beef Curry

Beef Curry


  • 1 8-oz package of tempeh, cut in 1/2-inch cubes
  • 1 11.5-oz package of vegan beef strips
  • 4 medium potatoes,cubed and placed in a microwave-safe bowl with 1 tbsp of water. Cover and zap for five minutes or until the potatoes are just tender and not mushy.
  • 1 green bell pepper, minced
  • 2 tbsp vinegar
  • 2 tbsp lemon juice
  • 1 medium onion, one half roughly chopped, the other half minced
  • 5 cloves of garlic, chopped
  • 1/2-inch knob of ginger, chopped
  • 12 curry leaves
  • 1/2 tsp turmeric
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 4 green cardamom pods
  • 1-inch stick of cinnamon
  • 2 tsp garam masala
  • 1/4 cup mint leaves, chopped
  • 1/4 cup coriander leaves, chopped, plus more for garnish
  • 1 moderately hot red chilli pepper, like byadgi, that’s eaten widely in Goa. You can substitute with a poblano pepper or, if you don’t have any of these, skip the chilli at this stage and add more paprika and a dash of cayenne when you add the powdered spices later in the recipe.
  • 1 tsp paprika
  • 1 tbsp grated jaggery (can substitute with brown sugar)
  • 2 tbsp tomato paste
  • 1/3 cup thick coconut milk
  • 1 tbsp vegetable oil


  1. In a small skillet roast the cumin, coriander, mustard, chilli pepper, cardamom and cinnamon until the coriander seeds are golden and a few shades darker. Keep stirring so you don’t burn anything. Remove the spices to a blender.
  2. To the blender add one half of the onion (the half you chopped), the vinegar, and the lemon juice.
  3. Blend until you have a smooth paste and then scrape the paste onto the meat substitutes, in a bowl. Mix well so all the pieces are coated and set aside to marinade at least 2 hours.
  4. In a saucepan, heat the oil over medium-high heat. Add the onions and curry leaves and saute until golden spots appear on the onions. Lower the heat to medium-low, add the mint leaves, turmeric, ginger and garlic and stir fry for a few seconds.
  5. Increase the heat to medium-high again, add the green peppers and coriander leaves, and stir-fry for another three or four minutes or until the peppers start to soften.
  6. Add the cooked potatoes, stir-fry for a few seconds, then add the tomato paste and mix well to coat all the vegetables. Add the beef substitutes with all the marinade. Stir well.
  7. Add 1-2 cups of water, depending on the thickness you desire for the curry, stir well, and let the curry come to a boil. Add the grated jaggery or sugar. Lower the heat and let it simmer about five minutes for all the flavors to come together.
  8. Stir in the coconut milk and turn off the heat. Garnish with coriander leaves.
  9. Serve hot with some crusty bread or boiled rice.

Cape Malay Chicken Curry Recipe

Cape Malay Chicken Curry Recipe

Chicken Curry


  • 1onion, medium, finely chopped
  • 4tablespoons oil
  • 1 12teaspoons coriander seeds
  • 2teaspoons hot pepper flakes (you can use fresh hot peppers to taste)
  • 2teaspoons fennel, ground (or 4 teaspoons whole fennel seeds)
  • 1 12teaspoons ground cumin
  • 2tablespoons ginger, fresh, finely chopped
  • 1teaspoon turmeric
  • 12-1teaspoon black pepper, coarsely ground
  • 15cardamom pods (whole pods)
  • 12teaspoon cinnamon
  • 1tablespoon garam masala (available from Indian shops, choose mild)
  • 1(14 ounce) can chopped tomatoes (400g)
  • 1 12lbs chicken pieces (best to cut up a medium chicken)
  • 2teaspoons garlic, finely chopped
  • 2teaspoons brown sugar (I like sticky muscovado)
  • 1tablespoon lemon juice
  • 2 -3teaspoons salt (or more, depending on type of salt)


  1. Gather your spices together, and peel and chop the ginger. Put the 10 spices — from the coriander seeds down to the garam masala — in a mortar and pestle or even in a coffee bean grinder. Mash them together so the cardamom pods burst and the whole thing becomes a mess of spices.
  2. Then heat the oil in a pot, add the onion over fairly high heat, and stir now and then, for a few minutes. Add the spices you mashed or grinded, and stir. You might need to add more oil: spices slurp up oil as they fry. Don’t worry, you will be able to skim it off again later.
  3. Stir and fry spices and onion for about 2 minutes. Add the can of chopped tomatoes and stir. The heat should be high enough so everything bubbles together.
  4. Add the chicken pieces, and stir to coat well, keeping heat high until everything is bubbling away.
  5. Turn heat way down until it just simmers, put on a lid, and cook for about 20 minutes.
  6. Sprinkle over the garlic, sugar, lemon juice and salt.
  7. Simmer with lid at a small angle, for about 15 minutes more.
  8. Stir through, taste the sauce, and adjust seasoning to taste.
  9. Please note that it is easy, near the end of cooking, to skim off extra oil/fat with a spoon, as it collects in corners of the pot. On my photos you can see there isn’t much oil or fat on the dish.
  10. Serve this with rice. Tonight I served this with green vegetables and what you might call « grits and beans ».


Beef and Vegetable Curry


1 tblsp cooking oil

1 onion, chopped

1 tblsp Rajah Hot Curry Powder

400 g beef goulash cubes

3 potatoes, peeled and cubed

1 Knorrox Beef Stock Cube

3 tomatoes, chopped

½ cup water

1 cup frozen mixed vegetables Rice or pap


1. In a pot, fry the onion in oil until soft.

2. Add the curry powder and fry for 2 minutes, stirring continuously to release the flavour and aroma.

3. Add the beef goulash cubes and fry until the beef is well browned on all sides.

4. Add the potatoes, stock cube, tomatoes and water. Stir well and bring to the boil.

5. Turn down the heat and allow to simmer with the lid on for about 35 minutes, then add frozen mixed vegetables and simmer for a further 5 minutes.

6. Serve with rice or pap.


Veggie Chicken Gravy Sauce (Curry sauce)

•Chicken(1 kilo), cut into parts
•2 Yellow Scotch Bonnet pepper + 1 red, diced
•1 clove garlic, minced
•5 medium sized carrots
•2 Green Bell pepper
 •Green beans (a handful), diced

•1/2 cup flour/corn strach
•Seasoning cubes
•1 medium bulb red Onion, diced
•1 tbsp.Thyme
•2 tbsps. Curry
•Salt (to taste)
1. Set the diced vegetables aside
First, lets Make the chicken stock…<<<<<Original recipe here
1. Place the chicken pieces in a pot; add your chopped onions, minced garlic, scotch bonnet pepper, Seasoning cubes, Thyme & Curry powder.
2. Pour enough water to cover the content of the pot and start cooking.
3. About 25minutes into cooking the chicken, add the salt (Adding the salt at the beginning toughens the chicken thereby increasing the cooking period)
4. The whole process usually takes about 30minutes on medium heat with a normal cooking pot to cook my chicken the way I like it. Just make sure you keep an eye on it so that it does not get too soft.
5. When the chicken is done, remove the cooked chicken in a separate bowl leaving the stock
6. In a separate bowl, add a little water into your wheat flour or cornstarch/cornflour and stir quickly making sure it doesn’t form clumps. its ready when it is of dropping consistency (like melted ice cream)
7. On low heat, add the starch gradually to the chicken stock, while continually stirring to ensure it mixes properly and does not clump.
8. Leave it for about 3mins till it thickens a little.
9. Add your chopped vegetables and chicken then cover and leave to boil for another 5mins
10. Remove from the burner and serve with Boiled rice or spaghetti

Coconut jerk chicken curry recipe

• 1/2 cup Vegetable cooking oil
• 1 tbsp. Curry powder
• 1 tbsp. Jerk seasoning*** See below
• 2 Maggi cubes
• Salt to taste
• 1 red onion – roughly chopped
• 1 tbsp. garlic – Minced
• 1 tsp. ginger – Minced
• 2 cups button mushrooms
• 1/2 kilo chicken breast
• 2 tbsp. butter, Optional
• 1/2 cup coconut milk powder or 1 cup coconut milk
• 3 Red chilli pepper (Shombo)
• 2 Scotch bonnet pepper (ata rodo)
• 5 Green chili pepper
• 1 bunch Spring Onion
Step 1: Prepare and set your Chopped red onion, Minced garlic and ginger aside.
Step 2: Remove the skin from the chicken breast and chop into smaller bits Rinse the button mushrooms and slice into two, Dissolve the coconut milk powder in 1 cup of water or use 1 cup of fresh coconut milk extract (as shown here)
Step 3: Chop the Red chili pepper (Shombo), Scotch bonnet pepper (ata rodo), Green chili pepper and Spring Onion – Set this aside.
Step 4: Pour the cooking oil into an empty pot and heat it up for about 30 seconds. Add the Chopped red onion, minced garlic, ginger and stir fry for about 1 minute.
Step 5: Add the chopped chicken, curry powder, jerk seasoning, salt, maggi cubes (crushed) and stir fry for about 5 minutes till the chicken gives off its juice.
Step 6: At this point, add the sliced mushroom and chopped red pepper. Leave to cook for about 3 minutes. Pour in the coconut milk, stir and leave to cook on medium heat for about 10 minutes.
Step 7: Turn down the burner and add the chopped green vegetables. Leave for 2 minutes then turn off the burner. Turn off the burner then squeeze the lime over the curry. Serve with rice, spaghetti, potato or yam

** Make your own jerk seasoning:::

Combine onion powder, dried thyme, cinnamon powder, ground all spice, garlic powder, ground nutmeg, brown sugar, ground ginger spice, powdered chilli, cayenne pepper together in a bowl. Mix well to combine and transfer into an airtight jar. Now you can use this as a seasoning.

Gosht Masala (Lamb Curry)


2 Large Onions, peeled and roughly chopped

¼ cup Vegetable Oil

1 pound Lamb Chops

1 pound Lamb Shoulder Pieces

5 Black Cardamoms

2 teaspoons Black Peppercorns

5 Cinnamon Sticks

2 teaspoons Cloves

2 teaspoons Red Chilli Powder

2 teaspoons Ground Coriander

2 teaspoons Ground Cumin

1 ½ teaspoons Salt

½ teaspoons Ground Turmeric

1 tablespoon Crushed Ginger

8 Garlic Cloves, whole

½ tin Chopped Tomatoes

5 Green Chillies

Handful Fresh Coriander, chopped

1 teaspoon Garam Masala


Heat the vegetable oil in a large saucepan. Once hot, add the chopped onions. Fry for a few minutes and then cover on a low heat.

Wash and prepare the lamb.

Uncover the onions, and add in the black cardamoms, cinnamon sticks, cloves and peppercorns. Stir fry for a few more minutes.

Add in the lamb and stir well. Fry for a few minutes, and then add the chopped tomatoes and the ½ tin of water.

Stir well and add the red chilli powder, ground coriander, ground cumin, salt, ground turmeric, ginger and garlic. Mix well and bring to the boil.

Once boiling, turn the heat right down and cover. Cook like that for about 45 minutes or until the lamb is tender – test a piece to see if it is!

Once the lamb is soft, uncover and throw in the green chillies.

Add a few more tablespoons of vegetable oil, and dry the curry out on a medium heat. Stir frequently to avoid it sticking to the bottom.

Once the curry has reached the consistency that you want, add in the fresh coriander and garam masala. Stir in, and serve!


Butternut Squash and Chickpea Curry


For the Butternut Squash

1 medium Butternut Squash, not peeled but roughly chopped

1 and ½  tablespoons Olive Oil

Salt and Pepper, to taste

For the Curry

1 and ½ tablespoons Olive Oil

2 medium Onions, peeled and chopped

8 Garlic Cloves, peeled and finely chopped

¼ cup (small handful) Fresh Coriander Stalks, finely chopped

1 and ½ teaspoon Ground Cumin

1 teaspoon Paprika

3 medium Carrots, peeled and roughly chopped

Water, as needed

1 can (400g) Chickpeas, drained and rinsed

1 can (400g) Tomatoes, blended

3 teaspoons Harissa Paste

Salt and Pepper, to taste

Handful Fresh Coriander, chopped


To roast the butternut squash, preheat the oven to 190 degrees C or Gas Mark 4.

Toss the squash with the olive oil, salt and pepper. Place in a single layer on a lined baking tray. Bake for 45-50 minutes until the flesh is soft and golden brown.

For the curry, heat the oil on a medium heat in a large, deep saucepan. Add the onions and a pinch of salt and pepper. Cook for 3-4 minutes until light golden brown.

Stir in the chopped garlic and cook for 3 minutes.

Add the ground cumin, paprika and coriander stems. Cook for another minute.

Add the carrots along with 1 cup (250ml) water. Bring to the boil. Then, simmer, covered, over a low heat for 10-12 minutes.

Next, add in the tomatoes and chickpeas. Bring to the boil again, and simmer again for 10 minutes.

Once the squash is ready, scoop out the flesh and give it a rough chop. Add to the curry along with salt, pepper, harissa paste and the fresh coriander.

Stir and cook for 3 minutes. Serve, sprinkled with more fresh coriander, with boiled rice or couscous.


Our House Pakistani Chicken Curry.


¼ cup Vegetable Oil + more, if needed

3 medium Onions, peeled and diced

2 Tomatoes, blended with a little water until smooth

1 teaspoon Ginger Paste

1 teaspoon Garlic Paste

1 teaspoon Salt

1 teaspoon Crushed Red Chilli Flakes

2 teaspoons Ground Coriander

1 teaspoon Curry Powder

1 and ½ teaspoons Ground Cumin

½ teaspoon Ground Turmeric

1 tablespoon Tomato Puree

1 skinless and on the bone Whole Chicken, cut into pieces

Small bunch Fresh Coriander, chopped

½ teaspoon Garam Masala


First, brown the onions. Heat the oil in a large pan with a lid. Once the oil is hot, over a medium heat, add the diced onions. The smaller you cut them, the quicker they will cook. Stir-fry the onions until they are golden brown – this should take about 10 minutes.

Next, blend the tomatoes. Whilst the onions are browning, blend the tomatoes with a little water until smooth. These blended tomatoes will be added to the curry in stages.

Once the onions are ready, add a splash of the tomatoes and stir. Once bubbling and well combined, it’s time for the spices.

Time for the spices! Add in the ginger paste, garlic paste, salt, red chilli, ground coriander, curry powder, ground cumin and ground turmeric. Give them a good stir until fragrant – over a medium heat.

Getting the masala right! Add another splash of tomatoes and stir in. Then, add in the tomato puree along with more vegetable oil, if things are starting to stick. Stir-fry until the oil rises then add another splash of tomatoes.

Stir in and stir-fry again until the oil rises. At this point, you could also blend the masala so that it’s smooth before adding in the chicken.

Chicken time! With the heat on medium, add in the chicken pieces. Stir-fry the chicken again until it is sealed and no longer pink. Then, add in the last bit of the tomatoes. Stir in until combined and bubbling.

Thickening the masala! Pour in a splash of water and stir in. Stir-fry until the water has dried out, the masala has thickened and the oil has risen.

Simmer time! Add as much water as you like at this point – the more water you add, the saucier the curry. Stir in and bring to the boil. Cover and simmer on low for 30 minutes– giving it a stir halfway.

Finishing off! Uncover the curry and give it a stir. Check to see if the chicken is fully cooked. If not, let it simmer for a little longer. Then, let the curry bubble and add another splash of water, if needed. Stir in, boil, let the oil rise and we’re done! Stir in the fresh coriander and garam masala. Cover on a low heat for a final 5 minutes.

Serve! This curry is delicious with anything – boiled rice, roti, naan, bread or pulao rice. Enjoy!