Competitions
Ghee
Chicken Pasanda
For my last recipe celebrating National Curry Week, and also to use up a little more of the Total Greek Yoghurt I’ve been sent, I’m treating you to a Chicken Pasanda. This is the curry that I always used to order when eating out at a restaurant. I just love the creaminess and nutty flavour of the sauce – the Total yoghurt is thick, tasty and full fat, so ideal for this.
There are a lot of ingredients and the method is long, but as they say no pain no gain! Give it a go, I think you’ll like it!
Chicken Korma
It’s National Curry Week so what better way to celebrate than share my recipe for one of the most loved curries there is? Chicken Korma has a nice deep spicy flavour, but because of the yoghurt tends to be nice and mild which is probably why it’s loved so much – you could of course add more chilli!
Brinjal
Brinjal is made from aubergines and normally had as a dry, but tasty, accompaniment to a curry. It goes very well with my recipe for Sri Lankan Chicken Curry!
Sri Lankan Chicken Curry
This recipe is inspired by a holiday to Sri Lanka a few years ago. It’s simple and delicious and goes very well with my recipe for Brinjal. If only I had a king coconut to go with it!
