Tofu curry

Creamy and rich

Step into the vibrant world of Indian cuisine, where an explosion of flavours awaits in every mouthful of this Tofu Curry. This recipe marries the tender succulence of tofu with the rich tapestry of aromatic spices and a harmonious blend of curry powder. It’s a culinary symphony that balances textures, tastes, and cultures, promising a dining experience that transcends borders and tantalizes the senses.

In this Tofu Curry, the tofu takes centre stage, transformed into crispy, spice-coated nuggets that play in perfect harmony with the sumptuous curry base. It’s a dish that caters not only to vegetarians seeking a hearty, satisfying meal but also to culinary adventurers eager to explore new dimensions of flavour.

From the moment the spices hit the hot pan, releasing their intoxicating aroma, to the finishing touch of creamy garam masala, this recipe invites you to embark on a sensory journey, a culinary pilgrimage to the heart of India. As you savour each bite, the intricate blend of textures and tastes will mesmerize your taste buds, creating a memorable dance of sweet, savoury, and spicy notes.

Whether you’re a seasoned cook or a novice in the kitchen, this Tofu Curry invites you to share in the magic of Indian flavours. It’s a dish that brings people together, transcending cultural boundaries and creating a warm, inviting space at the table. So, join us as we unlock the secrets of this delectable Tofu Curry, and prepare to be transported to a world where every bite is an adventure, and every meal a celebration of the senses.

So lets put on our aprons, take out the spices and Tofu and step into the exotic world of rich and comforting Indian food. Lets make Tofu curry

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Chettinad Chicken curry recipe

Bold and robust flavour

The spice profile of Chettinad cuisine is nothing short of remarkable. It’s a carefully orchestrated blend of spices that elevates each dish to a level of culinary artistry. Coriander seeds infuse a warm and citrusy note, fennel seeds impart a subtle sweetness, cumin seeds contribute earthiness, while black peppercorns provide a fiery kick. This spice quartet is complemented by a symphony of aromatic elements, where star anise adds a hint of licorice-like sweetness, green cardamom pods introduce a floral and slightly smoky undertone, cinnamon sticks lend warmth, and cloves bring a pungent and sweet-spicy flavor. The careful balance of these spices ensures that the dishes are not just spicy but also imbued with layers of complexity and depth, making every bite an adventure in taste.

Moreover, Chettinad cuisine’s distinctive character comes from its unabashed embrace of heat. The generous use of dried red chillies in various forms, combined with the peppery bite of black peppercorns, ensures that the dishes are fiery and invigorating. However, this spiciness is not mere heat; it’s a vibrant and vital component of the cuisine’s identity.

Coconut, in its various forms, adds yet another dimension to the richness of Chettinad cuisine. Grated coconut provides a subtle nuttiness and sweetness, while coconut milk imparts a luscious and velvety texture to gravies and curries. Ground coconut masalas, often used in Chettinad cooking, create a creamy base that not only balances the heat but also elevates the overall indulgence of the dishes. This careful incorporation of coconut adds a luxurious and comforting element to our Chettinad chicken curry recipe , will make  it an irresistible indulgence that will be irresistible to your family and friends. They will be begging you to make more. Read more

Basic lamb curry recipe

Lamb curry and other spicy dishes with chillies

Lamb Curry. The basics

Most curries share a basic theme. If you get the basics right, you are onto a winner. Just follow each step in this guide to making a basic lamb curry, and you will soon become a pro. Results will compare and even outdo curries you normally buy from a curry house.  The quantities are based on about a kilogram of lamb or lamb shanks. If you want to make more, simply pro-rata the ingredients, and you will be good to go.

Now let's make curry!

  1. Cut the meat into bite-sized pieces. If possible, use a cut with some bone in it. This adds to the flavour. If using lamb shanks keep the sahnks whole
  2. Peel and finely slice two medium-sized onions,
  3. Heat three tablespoons of vegetable oil and two tablespoons of ghee ( optional) in a skillet.
  4. Add the onions.
  5. When the onions start to change colour, add one bell pepper with its pith and seeds removed and sliced into 10 mm strips. Also, add three chopped green chillies.
  6. Cook until the peppers begin to soften
  7. Now add two to three tablespoons of garlic/ginger paste and three bay leaves.
  8. Stir for a minute, then add 4 tablespoons of Madras curry powder and 1/2 tablespoon of Chilli powder.
  9. Allow the spices to cook through (release their essential oils).  You may want to add a bit more oil at this stage.
  10. Add the lamb and coat with the spices. Cook until starting to brown.
  11. Add two cans of tinned tomatoes. Stir well
  12. Add half a cup of water. Cover with a lid and turn down the heat to very low.
  13. Cook until the lamb is tender. You will see that a layer of red oil will rise to the top, indicating that the curry is done.
  14. Add a handful of chopped coriander. Stir in.
  15. Serve with white rice, naans (or rotis) and chutney.

Other recipes for curries with lamb on this site are Lamb Vindaloo, Lamb Vepadu and Durban curry  from South  Africa. This recipe can also be used as a base for other curries, like Chicken or Paneer ( Cheese curry). In the case of the Cheese curry, however, the browning stage should be left out. The paneer must be added to the pot once the tomatoes have reduced. Once the cheese has warmed through, serve

Jamaican curry chicken

Jamaican curry chicken
Recipe type: Curry
Cuisine: Caribbean
Prep time: 
Cook time: 
Total time: 
This fantastic curry combines Indian spices with spices more commonly used in the Caribbean, like Pimento and Thyme. The Chillies used to make- Scotch Bonnets - are also different to those used in Indian cooking. The end result is something that will really impress your family and friends. Definitely a dish that will become one of your favourites!
  • Chicken pieces – 0ne kilogram
  • Carrots – two medium (chopped)
  • Potato – one small (chopped)
  • Scotch Bonnet Chilli – one – finely chopped
  • Onion- 0ne medium chopped
  • Ginger – 2 teaspoons
  • Garlic – three cloves (crushed)
  • Fresh thyme – three sprigs
  • Vegetable oil – three tablespoons
  • Pimento (All spice ) berries – five
  • Curry powder – two tablespoons
  • Chicken seasoning – two tablespoons
  • Salt – taste
  • Lemon juice – two tablespoons
  1. Cut the chicken into bite size pieces
  2. Mix the curry powder, chicken seasoning, pimento berries, Scotch Bonnets, onion, ginger, garlic , thyme and lemon juice . Coat the chicken pieces in this mixture for an hour
  3. Once marinated remove chicken pieces from the marinade
  4. Heat the oil in a skillet to a medium heat
  5. Add the onions and rest of the ingredients – excluding the thyme
  6. Cook until the onions are starting to become translucent
  7. Add the chicken pieces and cook until browned (Be careful not to burn)
  8. Add the carrot, potatoes, and thyme
  9. Cover the ingredients with water
  10. Cook until the chicken is tender and the gravy has reduced
  11. Serve with cooked pumpkin, rice or Jamaican rice and Peas


Lets make a Durban curry.

 A definite must have

Anyone who visits Durban in South Africa must try a Durban curry. It is one of those delights in South African cuisine that should not be missed.  When you eat this tender lamb curry, you will know that you are in paradise. It is comfort food of the highest order, and is hard to beat.

In South Africa, it is usually eaten with rice, chutney and sambals with a knife and fork. It may also be scooped onto a roti and eaten by hand.  Another way to eat it is as a Bunny Chow.  A Bunny Chow is made by removing the soft bread out of a quarter loaf of white bread, and then filling the hollowed-out crust with the curry. A Bunny Chow is eaten by initially dipping the soft bread into the curry in the crust, and is finished off by eating the crust itself, which by then has become infused with curry sauce.  It is simply heavenly

Just thinking about this brought back memories of my childhood in Pinetown, just outside Durban. On a Saturday, my father would take a whole afternoon to make his special Durban curry. It was based on a recipe given to him by a South African Indian friend. It was certainly something he valued. It was as authentic as it got

To keep up the tradition, I made my dad’s Durban curry this Saturday afternoon, the way I remember him making it . I too took my time and made sure everything was done right. Each ingredient was slowly added at the right time, and I allowed enough time to ensure the curry was tender, spicy and mouthwateringly delicious.

It is not at all hard to do. Simply follow each step I took to make it, and you will never look back. Your best curry house curry will never be the same. It will just not meet the grade anymore. This will become your new favourite

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Chicken curry recipes

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Recipes from India

Using chicken to make curries

Many curries call for breast fillets or tender chicken meat.  This certainly has its place if you are stretched for time. For real  depth of flavour though, go for chicken thighs or legs.They take longer to cook but the flavour they give a curry makes it worth the while. If you really have time on your hand slow cooking you can even go a step further. Try slow cooking an older chicken. Old laying hens and roosters make fantastic curries. By slow cooking these birds for a long time excellent flavour is developed. The meat gets soft and tender and becomes infused with Chillies and spices. Indeed, many traditionalists in fact will choose an old bird as a matter of preference. It is certainly something worth trying.




Recipes for chicken curries

Chicken curry

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recipe for Chicken cuury


Chicken Korma
Nutrition Information
  • Serves: 4
  • Serving size: 250 grams
  • Calories: 430
  • Fat: 12 grams
  • Saturated fat: 5 grams
  • Unsaturated fat: 3 grams
  • Carbohydrates: 55 grams
  • Sugar: 18 grams
  • Sodium: 1420 mg
  • Fiber: 12 grams
  • Protein: 31 grams
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
This recipe r is for a curry that is referred to as a “ serva” . A serva curry is, in essence, is a gravy curry. It has lots of sauce. To thicken it, add eggplant. It is the type of recipe you will come to regard as being part of your cooking repertoire. A bog-standard curry for everyday meals. It is great comfort food that the whole family will love. Serve it with sambals, rotis, or rice.
  • Chicken- 450 gram (cut into bite-size pieces)
  • Onions – two medium (peeled and finely sliced)
  • Ginger – one teaspoon
  • Garlic – one teaspoon
  • Green chillies – three (chopped)
  • Ghee - ¼ cup (vegetable oil can also be used)
  • Turmeric – one teaspoon
  • Cumin powder – one teaspoon
  • Chilli powder – one teaspoon
  • Cardamom pods – two
  • Salt – one teaspoon
  • Cinnamon - one 2-inch piece
  • Cloves – 3
  • Black peppercorns – five
  • Tomatoes – two large (chopped)
  • Potatoes – two large (peeled and quartered).
  • Eggplant – one (optional) – peeled and diced
  • Shallot – one ( peeled and finely chopped).
  • Garum masala – ½ teaspoon
  • Coriander leaves – tow tablespoons chopped
  1. Fry one onion in the ghee (or vegetable oil if using) until it is a golden colour
  2. Add the garlic and ginger. Sautee for a minute
  3. Add the remaining spices (except for the gram masala). Cook gently ( stirring all the time) for two to three minutes
  4. Add the meat and ¼ of a cup of water. The water will allow the spices to coat the meat evenly
  5. Add the eggplant ( if using )
  6. Allow the meat to cook in the spices for a couple of minutes. Add the salt
  7. Now add the tomatoes. Allow the tomatoes to cook until broken down into a gravy.
  8. Add the potatoes. Allow to cook for a couple of minutes.
  9. Now add two cups of water. Cover and allow to cook until the meat and potatoes are done.
  10. Just before serving, add half a teaspoon of garum masala, two tablespoons of chopped coriander, and the chopped shallot.
  11. Stir well.
  12. Your chicken curry is now ready for serving . Servehot with rice or rotis
This curry can also be made by usingcurry base sauce. Simply fry half an onion in ghee or oil. Add the chicken and allow to brown slightly. Finaly add a cup of curry base sauce and one cup of water. Cook until the chicken is tender. Serve

This recipe yields 5 portions

Keywords: Chicken curry




Curry base sauce

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Cury made using curry base sauce


Curry base sauce
Nutrition Information
  • Serves: 6
  • Serving size: 250 grams
  • Calories: 668
  • Fat: 48 grams
  • Saturated fat: 7 grams
  • Unsaturated fat: 20 grams
  • Carbohydrates: 57 g
  • Sugar: 12 grams
  • Sodium: 552 mg
  • Fiber: 6 grams
  • Protein: 13 g
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Ever wonder how Indian restaurants can make their food so fast. Normally curries take hours to cook if you want them to be any good. The secret lies in pre- prepared curry bases and previously slow cooked meats. When an order arrives, all the chef has to do it heat the curry base, add any meat or other ingredients- and there you are. A succulent tender curry in no time at all. This is a recipe for a curry base that would typically be used in Indian restaurants. Make it at home and freeze it for your own home-cooked curries.
Step one
  • Vegetable oil – Half a cup
  • Cinnamon – one inch
  • Cardamom – one teaspoon
  • Cloves – one teaspoon
  • Bay leaves – two
  • Cumin seeds – one teaspoon
  • Saute above in oil
  • Onions – 500 grams sliced
  • Garlic – 30 grams
  • Ginger – 30 grams
  • Salt – one teaspoon
  • Tomatoes – one kilogram
Step two
  • Cashew nuts – ½ cup
  • Water – ½ cup
Step three
  • Oil ¼ cup
  • Turmeric – one teaspoon
  • Chilli powder – one tablespoon
  • Coriander powder – three tablespoons
  • Cumin powder =one teaspoon
  • Garam masala -one teaspoon
Final step
  • Ghee – one teaspoon
  • Cumin seed – half a teaspoon
  • One bay leaf
  • Onion – half ( chopped)
  • Water – one cup
Step one
  1. Add the oil to a skillet
  2. Add the Cinnamon, cardamom, cloves, bay leaves and cumin seeds
  3. Stir for a minute to allow the aromatic oils to start being released
  4. Add the onions. Stir until they start becoming translucent
  5. Add the garlic/. Stir for a minute ( be careful not to burn)
  6. Add the ginger stir for another minute
  7. Finally, add the tomatoes
  8. Place a lid on the skillet and cook for 15 minutes
  9. Stir and add the salt. Remove from the heat. Keep to one side until cool
  10. Spoon into a blender. Blend to a smooth paste
Step two
  1. Place the cashew nuts in warm water
  2. Allow to soak for thirty minutes
  3. Place in a blender. Blend to a smooth paste
Step three
  1. Heat oil in a separate skillet
  2. Add the turmeric, coriander, Chilli, cumin and garam masala powders
  3. Stir until well combined on a gentle heat for a minute
  4. Add a cup of the tomato/ onion paste
  5. Cook o a gentle heat ( stirring all the time ) until red oil appears
  6. Remove from the heat
Final step. Combining all the ingredients
  1. In a separate skillet, add the Ghee. Allow to melt
  2. Add the cumin seeds. Sautee until they start spluttering
  3. Add the bay leaf and one cup of the sauce made in step three
  4. Add one cup of water
  5. Stit to combine
  6. Cook until red oil appears again
  7. The curry base is now ready.
  8. Use it as a base for many other curries by adding ingredients like cheese, meat, poultry, bell peppers etc.,
Use this base sauce to make curries like Kadai paneer simply by adding fried paneer cheese. Can also be used as a base for many other curries including Chicken Jalfrezi . Simply add chicken and more onion

This recipe yields 6 portions

Keywords: Curry base sauce recipe

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The use of Chillies in Indian cooking



Soya chunk curry


Soya chunk curry
Nutrition Information
  • Serves: 4
  • Serving size: 250 grams
  • Calories: 276
  • Fat: 14 g
  • Saturated fat: 3 g
  • Unsaturated fat: 7 g
  • Trans fat: 0 g
  • Carbohydrates: 27 g
  • Sugar: 14 g
  • Sodium: 305 mg
  • Fiber: 10 g
  • Protein: 20 g
  • Cholesterol: 8 mg
Recipe type: Vegetarian
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
When considering that India is predominantly a vegetarian country, it should not be a surprise to find texturised vegetable protein as an option to make Indian curriesTVP is used as an alternative to meat not only because it is so economical but also because they are just downright tasty. This is especially so when used to make curries The following is a basic curry recipe that one would use when using lamb, beef or chicken. The meat side of things, though, of course, and the length of time it takes to cook has been changed
  • Soya chunks – one cup {dried)
  • Ripe tomatoes – three medium ( Roughly chopped)
  • Bell peppers- one green ( Topped and seeds removed . Sliced into strips)
  • Green Chillies – three to four (topped and chopped)
  • Chilli powder – ½ tablespoon
  • Onion – one medium ( finely chopped)
  • Garlic two cloves
  • Ginger paste - one tablespoon
  • Mustard oil – two tablespoons
  • Ghee - one tablespoon (optional for vegan Replace with a tablespoon of vegetable oil)
  • Bay leaves – three
  • Madras curry powder – 2 tablespoons
  • Green coriander – small handful ( chopped)
  1. Reconstitute the Soya chunks ( read pack for instructions, but about a one-to-one ratio in hot water)
  2. Heat the ghee and mustard oil to a medium heat in skillet
  3. Add the onions. Fry until beginning to change colour
  4. Add the garlic and ginger . Fry gently for a minute
  5. Add the bay leaves, curry and Chilli powders. Cook for two to three minutes
  6. Add the Soya chunks and coat in the Masala
  7. Now add the tomatoes and ½ a cup of water
  8. Cook for about 30 minutes until the sauce has reduced
  9. Add the chopped coriander
  10. Stir through and serve
Keywords; Soya chunk curry


Egg curry

Egg curry
Nutrition Information
  • Serves: 2
  • Serving size: 200 grams
  • Calories: 148
  • Fat: 9 g
  • Saturated fat: 1 g
  • Unsaturated fat: 7 g
  • Trans fat: 0 g
  • Carbohydrates: 13 g
  • Sugar: 7 g
  • Sodium: 680 mg
  • Fiber: 5 g
  • Protein: 4 g
  • Cholesterol: 46 mg
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Egg curry meets many needs. Not only is it gluten-free, vegetarian and carb friendly, it is very tasty as well. If you want a meal that will please your family and friends , but won't cost a whole lot, look no further. A great meal with ticks a lot of boxes.
  • Eggs - four large ( hard-boiled)
  • Onion – one medium ( finely sliced)
  • Garlic – 2 cloves ( finely diced)
  • Ginger paste – one and a half tablespoons
  • Green Chillies – three ( finely sliced)
  • Tomatoes – five medium ( coarsely chopped)
  • Vegetable oil – two tablespoons
  • Coriander – handful ( finely chopped)
  • Bay leaf – two dried
  • Green cardamom
  • Cinnamon stick – 50 mm
  • Cloves – three
  • Turmeric – ½ teaspoon
  • Salt – one teaspoon
  • Madras Curry powder – one tablespoon
  • Chilli powder – twp teaspoons
  1. Bring the vegetable oil to medium heat in a skillet
  2. Add the cloves, cardamoms, bay leaves and cinnamon stick
  3. Stir for a minute
  4. Add the onions and fry until translucent
  5. Add the chopped chillies, garlic and ginger paste stir for a minute
  6. Now add the chilli and curry powders. Stir for two to three minutes
  7. Add the tomatoes and ½ a cup of water. Add salt
  8. Cover and turn the heat. Allow cooking for 20 minutes at low heat ( a slow simmer)
  9. Peel and add the eggs, Cook for a further 10 minutes
  10. Finally, stir in the coriander leaves, taste for seasoning and serve
This recipe yields 4 servings

Keywords: Egg curry

Image credit

Andrea Nguyen / CC By 2.0 / via Flikr