Nepalese Potato, Tomato and Pea Curry
A rich flavored curry-easy to make and not expensive. Can be thrown together at the last minute, a favorite also with vegetarians.
Lemon Curry Rice
You can make this recipe as a subtle side dish or add some cooked broccoli, chicken, and red bell pepper for a main course meal. I actually make this curry a little hotter by adding more curry powder.
Mrs. Chittaluru’s Family (Authentic Indian) Chicken Curry Recipe
My friend’s mom comes to visit him each year from India and is a super cook. This is an amazing recipe which, once you have the ingredients in your spice collection and have done it once or twice, it is a breeze to make. Most of these ingredients can be stored for a long time. Buy them if possible from an Indian grocery store because they are usually cheaper and fresher than a supermarket. I have wowed many guests with this dish and it is time that this recipe goes into the public domain.
Chicken Bhuna Masala – a Chicken Curry
This recipe hails from Hog Penny, one of the oldest pubs on the lovely island of Bermuda. Serves 2, but can easily be multiplied.
Phall (The Hottest Curry of All!)
This is an awesome curry for those who like their curries very hot indeed. It’s from Pat Chapman’s excellent “Curry Club” recipe book and is one of my favourites. Serve it with plain or pullao rice (and with a yoghurt raita, in case it is too hot!) Update note re some reviews: Chef #379274 from New Orleans, Indian cooking usually uses birdseye chilies, fresh or dried – I usually use dried as they store really well. Re the salt comment – I’m not sure why you’d think lack of salt in a recipe means it’s an oversight? You don’t need added salt in most Indian recipes as it’s salty enough with the salt that’s in most ingredients anyway (ketchup, tinned tomatoes etc). Of course feel free to add salt if you like things salty – and want to harden your arteries and kill the flavour!: ) Chef johnthetrevor, this is an authentic Indian recipe with a beautiful flavour – it’s not just about the hotness – if you prefer using commercilly bought vindaloo paste, don’t bother with this recipe, just follow the instructions on your jar of paste! 🙂
