Explore 4 recipes from the curries collection.
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◷ 120 minmedium
Yoghurt-marinated chicken with lightly charred edges in a smooth tomato, butter and cream sauce, finished with garam masala and dried fenugreek. Served with warm naan; allow at least 1 hour for refrigerated marinating.
Oct 15
◷ 58 mineasy
Browned minced lamb, sweet peas and warming spices in a thick onion-and-tomato sauce, finished with garam masala and fresh coriander. Serve with warm chapatis; allow about an hour, longer if the sauce needs extra reduction.
Oct 12
◷ 54 mineasy
Tender chicken and aubergine in a fragrant, moderately hot coconut sauce, finished with Thai basil and served with jasmine rice. Frying the green curry paste in reduced coconut cream gives the sauce its aromatic depth.
Oct 5
◷ 45 mineasy
Chickpeas simmer in a thick onion-and-tomato sauce with ginger, garlic and warming spices, finished with lemon and fresh coriander. Canned chickpeas make this tangy curry practical in about 45 minutes.
Oct 2Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 26 minutes. Cooking takes 69 minutes. Allow 120 minutes in total. Makes 4 servings. Key ingredients: raw boneless, skinless chicken thighs, trimmed weight, plain full-fat yoghurt, peeled fresh ginger, finely grated, peeled garlic, finely grated, lemon juice. Equipment: Covered non-reactive bowl, at least 1.5 litres, Heavy-based saucepan or sauté pan, approximately 3 litres and 22–24 cm wide, 28 cm heavy frying pan, Scales, measuring spoons and fine grater, Chopping board and knife, Heatproof spatula and tongs, with clean utensils for cooked food, Digital food thermometer, Baking tray, oven gloves and oven, Clean tea towel for keeping naan warm.
Kitchen tip: A smaller frying pan needs more batches and extra time. Crowding traps steam and prevents the yoghurt-coated chicken from browning.
Preparation takes 11 minutes. Cooking takes 47 minutes. Allow 58 minutes in total. Makes 4 servings. Key ingredients: raw minced lamb, preferably 15–20% fat, onion, finely diced, fresh ginger, finely grated, garlic, finely grated, rapeseed or sunflower oil. Equipment: Heavy-based sauté pan approximately 28 cm wide, with at least 3 litres capacity, Heatproof bowl for the browned lamb, Separate frying pan for warming chapatis, Chopping board and knife, Fine grater, Sturdy spoon or spatula, Measuring jug and kitchen scales, Digital food thermometer, Clean tea towel for keeping chapatis warm.
Kitchen tip: Use a wide pan and brown only 250 g lamb at a time. If moisture pools, let it evaporate before expecting browned patches; this may take longer.
Preparation takes 20 minutes. Cooking takes 34 minutes. Allow 54 minutes in total. Makes 4 servings. Key ingredients: raw boneless, skinless chicken thigh meat, raw Thai round aubergines or ordinary aubergine, full-fat coconut milk, ready-made Thai green curry paste, makrut lime leaves. Equipment: Wide 3-litre saucepan or sauté pan, approximately 24–26 cm across, 2-litre saucepan with a tight-fitting lid, Two hob rings, Digital food thermometer, Scales and measuring jug, Separate chopping boards for raw chicken and vegetables, Knife, sieve and heatproof spoon.
Kitchen tip: The timeline allows a twelve-minute chicken simmer before checking. Continue cooking if the temperature or aubergine tenderness requires it; doneness takes priority over the clock.
Preparation takes 10 minutes. Cooking takes 35 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: neutral cooking oil, such as sunflower or rapeseed oil, cumin seeds, onion, finely chopped, fresh ginger, peeled and finely grated, garlic, finely grated or minced. Equipment: 28 cm (11-inch) deep frying pan or sauté pan, approximately 3 litres (3 quarts) capacity, Chopping board and knife, Fine grater, Colander, Measuring jug and measuring spoons, Wooden spoon or heatproof spatula.
Kitchen tip: Finely chop the onion so it softens within the stated cooking time; large pieces will take longer.