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Some of our members' favourite recipes, and where to find them!
JUST CLICK THE CURRY PICS
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TANDOORI CHICKEN - Maureen Edwards, S. Wales.
Maureen has sent in her favourite online recipe for us all to try - I've tried this a couple of times - it's gorgeous! |
MEAT BHUNA - Jenny Armitage, Cardiff.
Jenny recommends this particular recipe for those cold winter nights!
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CHICKEN KORMA - James Allett, Brighton
James prefers a light creamy-tasting curry, and says this is the only curry he can cook at the moment, but because of the "Curry Club" he is experimenting with some of the other recipes members have sent in - good luck James. |
LAMB TIKKA BALTI - Janice Long, Edinburgh.
Janice says whenever she cooks this dish it always tastes better each time, she also says that a drizzle of lemon juice before presenting to the table really adds to the flavours.
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JAMIE OLIVER CURRY SAUCE - Jamie Oliver, West Sussex.
Jamie has suggested his favourite sauce for us to enjoy, and has sent in this recipe for you to try. It has been tried and tested in many of his curry recipes! Thanks Jamie! |
BOMBAY POTATOES - Sarah Pursey, Somerset.
Sarah says that when she makes her bombay potatoes, she makes more than she needs - so she can have them cold as an extra to her salads!
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LAMB MADRAS - Steve Gaslonde, Gloucester
Steve says that he uses any meat with this recipe, and says that if he has any left over, he reheats a couple of days later, and gently adds his own Pilau Rice to have a Biryani-type dish. Sounds very tasty Steve. |
CHICKEN MASSALA - Wendy Taylor, North Wales.
Wendy has sent in her favourite Indian recipe, and says that she always has a large Nan at the table, it's a true family dipping feast! Wendy has also given us a buying tip on Nan - 2 Garlic and Corriander Nans from Aldi, 59p - bargain!
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MADRAS BEEF CURRY - Alison Perry, Swanage.
The old faithful Beef Curry with a kick, can even be found on chinese menus. Check out Alison's recipe find - we think it's truly Indian! |
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MURGH JALFREZI - Martin Drewitt, Southern Ireland.
Martin says he has used this recipe for about 14 months and has never had to add or take anything away. Well, maybe a glass of dry white wine!
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