Thai Style Curry
This is a healthy and delicious Thai inspired recipe. We made this last week and loved it! Recipe by Neva & Jim Brackett in their 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes.
Fantastic Chicken Curry
This curry is easy with the addition of ready-made curry powder instead of making your own. The mango chutney gives a nice touch. Goes nice with rice, and warm Indian breads too!
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.
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! 🙂
