Chettinad chicken fry
Try this super simple version of chettinad chicken, flavoured with ginger, turmeric, fennel seeds, cinnamon and dried red chillies.
Keralan chicken curry
This creamy curry has classic flavours from Kerala, with ginger, green chilli, whole fragrant spices and a light, creamy gravy enriched with cashew nuts.
This dhal is a great way to use up leftovers. Recreate the recipe at home from Asma Khan, chef and owner of Darjeeling Express.
Balchao is a classic curry in most Goan homes, often made with prawns. This pork version from Maunika Gowardhan is divine. Cooked with chilli, vinegar and black pepper, it has a rich consistency with the spiced gravy clinging to the pork.
Chetan Sharma, chef-patron of BiBi, shares her recipe for langarwali dhal, a hearty dark brown variation of dhal. Pairs perfectly with naan.
Sindhi dhal pakwan
A classic recipe from the Sindhi community, this dish is commonly eaten at breakfast with pakwan (a crispy flatbread), some finely chopped onions and lemon juice sprinkled over.
Aloo gobi with poached eggs
Asma Khan’s twist on this popular Indian delicacy features runny poached eggs, making for a hearty dinner.
Saag chana masala
Green and red chillies elevate this spinach and chickpea curry – the perfect veggie side dish from Asma Khan of Darjeeling Express.
Looking for an easy low calorie curry recipe? Try our simple pork vindaloo with peas and spinach, it’s under 350 calories per serving. Enjoy with rice.
Cook aubergine pieces with fragrant spices and red lentils for a hearty yet healthy vegan aubergine dhansak to feed the whole family. Enjoy with pilau rice.
Ditch the weekend takeaway and cook this simple, creamy chicken korma. Our vibrant recipe is low in calories yet packed with plenty of flavours.
You can make this traditional north Indian curry in just 30 minutes. Serve it as a side dish with naan or rice.
Home-style chicken curry (Tariwalla murgh)
Maunika Gowardhan’s easy chicken curry is bursting with aromatic flavours and has a spicy kick from the chilli. Ideal for a comforting but nutritious Friday night treat.
This Indian curry varies from household to household, but this particular version with new potatoes comes from Asma Khan, chef-patron of Darjeeling Express. Serve with fried bread such as puris.
Butter bean curry (Gujarati Rangoon na vaal)
Minimal prep but full-on flavour, this easy curry made with tinned beans and fragrant spices makes a great midweek dinner.
Lamb chop curry (Andhra chintakaya chaap)
This Andhra recipe sees lamb chops marinated in tamarind and ginger, then cooked with chilli and sliced potatoes. It makes the most of simple ingredients and is full of flavour.
Rajasthani lamb curry (laal maas)
Maunika Gowardhan’s trip to Udaipur in Rajasthan was made really special by meeting locals from the region and discovering this stellar recipe for a traditional laal maas – slow-cooked lamb curry with bone marrow, chillies and spices.
Originating from Goa, this light, fragrant curry is packed with juicy prawns, creamy coconut milk and crunchy green beans. It’s easy to put together and ready in 35 minutes.
Maharashtrian amti dahl
Check out Maunika Gowardhan’s recipe for a classic sweet and sour vegan dahl from Maharashtra, which serves up to four.
Try Maunika Gowardhan’s hearty chicken curry, which uses classic spices synonymous with west India for a lively, tempting dish.
Easy lamb bhuna
This juicy curry recipe is easy to make and packed with plenty of flavours. Plus, it’s low in calories too.
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