Punjabi chicken curry | delicious. magazine
Infused with happy memories and beautifully balanced spices, this classic Punjabi chicken curry by Anjum Anand makes a worthy addition to your own collection of time-honoured recipes. ‘Growing up, this was my soul food,’ says Anjum. ‘Eating it brings back memories that are as comforting and sustaining as the delicious dish itself.’ Check out Anjum’s other recipes, such as this delicious tandoori-style chicken.
Spicy Thai green chicken curry | delicious. magazine
Green curry but not as you know it; take your curry-making skills to the next level with this fresh, bright and spicy Thai green curry, bursting with authentic flavours. You’ll never look at ready-made pastes the same way again! We have more delicious chicken curry recipes waiting for you to discover.
Beef massaman curry recipe | delicious. magazine
This fragrant beef massaman curry recipe is by Terry Blake and Yohini Nandakumar, owners of Sparrow restaurant. The beef is slow-cooked in coconut milk for 3½ hours until seriously tender and then stirred through a punchy curry paste. It’s the ultimate make-ahead curry, served with roasted peanuts and crispy onions.
Aromatic egg, spinach and potato curry recipe | delicious. magazine
Use up any leftovers from our fragrant curry sauce recipe for this easy vegetarian egg, spinach and potato curry. It’s also free from dairy and gluten – so everyone can enjoy it!
Fragrant curry sauce recipe | delicious. magazine
Make this fragrant curry sauce and keep it in the freezer to use when you need a timesaver. This master recipe is free from gluten and dairy and it’s vegan, too, so everyone can enjoy it. Then, use up any leftovers in our egg, spinach and potato curry.
Zesty lime, coriander and coconut chicken curry recipe | delicious. magazine
This take on a Thai green chicken curry can be whipped up in just 30 minutes. It only requires one green chilli so is great for people who don’t like overly spicy food. Or for something a little bit different, try our red Thai chicken curry instead.
Spicy salmon and aubergine curry recipe | delicious. magazine
A quick, creamy salmon and aubergine curry made with half coconut milk and half vegetable stock to keep it a little lighter. Try our spinach, tomato, prawn and salmon curry for an easy dish to feed a crowd.
Easy Bengali fish curry recipe | delicious. magazine
This hot and sour fish curry by Valli Little is easy, healthy and % only takes 30 minutes to make so you can knock it together quickly on a weeknight.
South Indian-style fish curry recipe | delicious. magazine
We’ve used pollock in this fish curry recipe but you could use any white fish you prefer. This South-Indian dish is really easy to make and is good for you too! Prefer Thai curries instead? Our Thai yellow fish curry is made with crab, prawns and cod for a real tastes-of-the-sea showstopper.
Chana dal with okra and coconut recipe | delicious. magazine
”Although this is an unusual combination of flavours, chana dal, okra and fresh coconut work amazingly well together. Chana dal is heavier than other pulses, but here it tastes fresh and light, thanks to the influence of the other ingredients. You’ll find this dish easy to make. Serve it with chapatis or rice.” – Chetna Makan
Japanese peanut pork tonkatsu recipe | delicious. magazine
You’ve heard of katsu curry but have you ever tried a tonkatsu curry? Fried pork medallions are served with a sweet curry sauce, shredded cabbage and rice – all in 30 minutes.
Mughlai paneer kofta curry recipe | delicious. magazine
”There’s a bit of preparation to this rich, flavoursome dish but it’s well worth the effort. Serve these cheese, potato and nut dumplings with roti, parathas or rice to soak up the creamy, nutty curry sauce.” This recipe is from Peter Kuruvita‘s cookbook, Lands of the Curry Leaf (Murdoch Books RRP £25).
Tofu and cauliflower curry recipe | delicious. magazine
Try this vegan tofu and cauliflower curry, made with mango purée for an extra fruity punch. It you’re not cooking for vegans, swap the tofu for prawns instead.
Curried parsnip soup recipe | delicious. magazine
If it’s a spicy parsnip soup you’re after, our curried parsnip soup is sure to deliver. This gently spiced soup recipe is made with cumin, coriander, turmeric and ginger. This really is a heart-warming bowl of goodness. Or if you’d prefer your parsnip soup without a spicy hit, try our creamy roasted parsnip soup made with parmesan.
Spiced chicken skewers with apple & pea chutney recipe | delicious. magazine
Dr Rupy Aujla combines plenty of spices and vegetables in this colourful chicken dish to prove that eating healthily is as much about taste as it is nutrition. The apple and pea chutney is sweet and tangy – the perfect condiment for dolloping over the spicy skewers.