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A bright and spicy Sri Lankan-inspired curry with a curry-house spin, featuring aromatic spices, coconut, and fresh curry leaves. It works beautifully as a banquet dish and can be extra hot with extra bird’s eye chillies and chilli powder. The subtle sweet-tang tuning makes it a favorite with rice and mild dhal.
Fenugreek-forward chicken methi curry with a rich base sauce and a tangy cream finish. Fresh fenugreek leaves are ideal, but dried kasoori methi can provide the signature aroma, especially in supermarkets where fresh leaves are scarce. This curry is aromatic with anise notes and a subtle bitterness balanced by yoghurt.
Curry blends beautifully with chicken when prepared in the style of southern Chinese cuisine, as a light, subtle sauce that enhances rather than overpowers the delicate chicken meat. This recipe balances spice with refinement, proving that curry in Chinese cooking is more elegant whisper than aggressive shout.
An aromatic curry-house classic that blends tandoori chicken with a sweet-spicy sauce of nuts, spices, banana and mango chutney. This dish is cooked quickly once the base sauce is ready, making it ideal for a flavorful weeknight meal or part of a banquet. Raisins add a pleasant sweetness and balance to the heat.
A sweet-spicy BIR-style mango chicken curry with plenty of tropical fruit brightness and mild curry-house heat. This recipe blends the pineapple-style sweetness of mango chutney and fruit chunks with a rich coconut-spiced base and tender chicken.
This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter. Pad Thai combines stir-fried rice noodles with tender chicken, pork, and prawns in a balanced sauce of curry paste, oyster sauce, and fish sauce. Fresh herbs, crushed peanuts, and a squeeze of lime complete this iconic Thai street food favourite.
Samosas are the ultimate Indian snack: crispy, angular parcels of golden filo pastry enclosing spiced, fragrant filling. The technique is simple yet satisfying, triangular folding, egg wash sealing, and oven-baking creates a light, shattering crust. Unlike deep-fried versions, these are baked for a lighter result while maintaining crispness. Serve warm with chutney, raita, or lemon juice. These are elegant enough for entertaining, casual enough for snacking.
A customizable British curry-house special balti, mixing pre-cooked meats, seafood, and vegetables in a rich, spiced sauce. This is a chef's signature dish, adapt with your favorite ingredients for a personalized feast.
Spicy green curry with fresh bird's eye chillies. Use homemade paste for best flavor; adjust spice level. Creamy coconut milk base with chicken and vegetables.
Classic Thai restaurant favorite with red curry paste. Color from chillies; use homemade paste for best flavor. Thin sauce with chicken and vegetables.
Tom kha gai is a popular spicy coconut soup. The tasty broth is more important than what you put into it as a main ingredient, which in this case is chicken, although you could substitute prawns (shrimp) to make tom kha goong, or meaty white fish. You could also leave the meat out and make it into a vegan soup, adding whichever vegetable you like or even fried tofu. If you want to have this as a main dish, you could add other ingredients such as noodles to make the soup more filling.
Mild yellow curry with Indian influences from turmeric and curry powder. Similar to chicken korma but spicier. Use "cracking the coconut milk" method for natural oil, or add oil. Serve with rice.