Old Delhi-style butter chicken

Ingredients
800g boneless and skinless chicken thighs, cut into bite-sized pieces

coriander leaves, finely sliced red onion, sliced green or red chilli, naan bread or basmati rice, and
chutney, to serve

For the marinade

thumb-sized piece ginger, grated

4-5 garlic cloves, crushed

1 tbsp vegetable or coconut oil

1 lemon, juiced

3 tsp mild chilli powder

1 tsp ground cumin

½ tsp garam masala

½ tsp turmeric

For the sauce

thumb-sized piece ginger, peeled, half grated and half finely chopped

4 garlic cloves, crushed

4 green cardamom pods

2 cloves

1 bay leaf

1-2 tsp chilli powder

80g butter, diced

2 green chillies, cut lengthways

75ml single cream, plus a drizzle to serve

5-6 dried fenugreek leaves, crushed between your fingers (optional)

1 tsp garam masala

1 tbsp sugar or xylitol

For the spiced butter (optional)

3 tbsp ghee (see below) or butter

2 tsp black mustard seeds

6-8 dried curry leaves

Method
STEP 1
Mix all of the marinade ingredients together in a large mixing bowl with 1½ tsp salt. Add the chicken
pieces and mix together until well-coated, then cover the bowl and chill for 1 hr or overnight in the
fridge.

STEP 2
Heat the oven to 240C/220C fan/gas 9. Transfer the chicken pieces to a large baking tray (discard any
remaining marinade), and cook for 10-15 mins. Turn the pieces after 10 mins so they colour evenly
on both sides. The chicken doesn’t need to be completely cooked through at this point as it will cook
for a few more mins in the sauce.

STEP 3
Meanwhile, for the sauce, slice the tomatoes in half and put in a large pan in a single layer with
125ml water, the grated ginger, garlic, cardamom, cloves and bay leaf. Simmer, covered, until the
tomatoes have completely disintegrated, about 20-25 mins. Remove the whole spices and blend the
tomato mixture with a stick blender, then pass it through a sieve to make a smooth purée. Return to
a clean pan, add the chilli powder and simmer for 12-15 mins. It should slowly begin to thicken.
When the sauce turns glossy, add the chicken pieces and any of the reserved roasting juices from the
tray.

STEP 4
Slowly stir in the butter, a couple of pieces at a time, and simmer for 6-8 mins until the chicken is
cooked through. Add the chopped ginger, green chillies and cream, then simmer for a min or two
longer, taking care that the sauce doesn’t split. Stir in 1 tsp salt, fenugreek leaves, if using, and the
garam masala, then check the seasoning, adjust if necessary, then add the sugar. In a separate pan,
warm all the ingredients for the spiced butter, if using, until the seeds start to pop (see below).
Spoon over the curry, scatter with the coriander, onion, chilli, and a drizzle more cream, if using.
Serve with naan, pilau rice and chutney or keto bread for a keto-friendly version.
Lamb vindaloo
Ingredients
500g lamb neck fillet, cubed

120ml rapeseed oil

250g onions, sliced

4 garlic cloves, roughly chopped

25g ginger, roughly chopped

1 medium potato, diced

240ml stock (depending on the meat you’re using), warmed through

10g coriander, chopped, plus extra leaves to serve

wilted greens and lightly fried red onion, to serve

For the curry paste

2 tsp cloves

2 tsp coriander seeds

1 tsp cumin seeds, toasted

1 tsp turmeric

1 tbsp malt vinegar

40g dried red chillies (adjust quantity to your taste)

Method
STEP 1
Blend the paste ingredients in a blender or bash using a pestle and mortar until smooth and
combined. Rub half the paste into the lamb neck, cover and chill in the fridge overnight.

STEP 2
Heat most of the oil in a heavy-bottomed saucepan over a medium heat. Add the onion, garlic and
ginger, cook slowly until the onion is translucent, then add the remaining curry paste and mix well.
Cook your spices for a few mins, allowing the flavours to really open up. Decrease the heat, fold the
potato into your mix, season well and cook for 5 mins.

STEP 3
Add the stock and simmer on a low heat until the potato is cooked, then lightly crush it. Add the
chopped coriander, then remove from the heat and leave to cool. Chill in the fridge overnight.

STEP 4
The next day, heat the remaining oil in a frying pan. Season the lamb, brown it all over and cook until
tender. Reheat the sauce, and add the lamb and any juices. Serve topped with coriander, with some
wilted greens and fried red onion on the side.
Thai Red Curry
Ingredients
1tbsp vegetable oil

1tbsp ginger & garlic paste

red curry paste

800ml coconut milk

8 skinless, boneless chicken thighs, cut into large chunks

4 lime leaves (ideally fresh)

2tbsp fish sauce

1tsp brown sugar

Thai basil

basil or coriander, plus extra to serve

1 red chilli, sliced diagonally

thumb-sized piece ginger, cut into matchsticks

cooked jasmine rice, to serve

Method
STEP 1
Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp
garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut
milk.

STEP 2
Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.

STEP 3
Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or
until the chicken is cooked through.

STEP 4
Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste – if you like it a little saltier, add
more fish sauce; if you like it sweeter, add a little more sugar.

STEP 5
Bring to the boil, take off the heat and add ½ small pack Thai basil.

STEP 6
Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few
extra basil leaves. Serve with jasmine rice.
Lamb dopiaza with broccoli rice
Ingredients
225g lamb leg steaks, trimmed of excess fat and cut into 2.5cm/ 1in chunks

50g full-fat natural bio yogurt, plus 4 tbsp to serve

1 tbsp medium curry powder

2 tsp cold-pressed rapeseed oil

2 medium onions, 1 thinly sliced, 1 cut into 5 wedges

2 garlic cloves, peeled and finely sliced

1 tbsp ginger, peeled and finely chopped

1 small red chilli, finely chopped (deseeded if you don’t like it too hot)

200g tomatoes, roughly chopped

50g dried split red lentils, rinsed

1/2 small pack of coriander, roughly chopped, plus extra to garnish

100g pack baby leaf spinach

For the broccoli rice

100g small broccoli florets

Method
STEP 1
Put the lamb in a large bowl and season well with ground black pepper. Add the yogurt and 1/ 2 tbsp
of the curry powder, and stir well to combine.

STEP 2
Heat half the oil in a large non-stick saucepan. Fry the onion wedges over a high heat for 4-5 mins or
until lightly browned and just tender. Tip onto a plate, set aside and return the pan to the heat.

STEP 3
Add the remaining oil, the sliced onions, garlic, ginger and chilli, cover and cook for 10 mins or until
very soft, stirring occasionally. Remove the lid, increase the heat and cook for 2-3 mins more or until
the onions are tinged with brown – this will add lots of flavour, but make sure they don’t get burnt.

STEP 4
Reduce the heat once more and stir in the tomatoes and remaining curry powder. Cook for 1 min,
then stir the lamb and yogurt into the pan and cook over a medium-high heat for 4-5 mins, stirring
regularly.

STEP 5
Pour 300ml cold water into the pan, stir in the lentils and coriander, cover with a lid and leave to
cook over a low heat for 45 mins – the sauce should be simmering gently and you can add a splash of
water if the curry gets a little dry. Remove the lid every 10-15 mins and stir the curry.
STEP 6
With half an hour of the curry cooking time remaining, cook the rice in plenty of boiling water for 25
mins or until just tender. Add the broccoli florets and cook for a further 3 mins. Drain well.

STEP 7
Remove the lid from the curry, add the reserved onion wedges and continue to simmer over a high
heat for a further 15 mins or until the lamb is tender, stirring regularly. Just before serving, stir in the
spinach, a handful at a time, and let it wilt. Serve with the yogurt, coriander and broccoli rice.
Mauritian chicken curry
Ingredients
2 tbsp vegetable oil

8 curry leaves, finely chopped

1 medium onion, finely chopped

2 garlic cloves, finely grated

2cm ginger, finely grated

1 cinnamon stick

1 green chilli, finely chopped

1 tbsp thyme leaves

3 tbsp Mauritian curry powder

600g skinless chicken thigh fillets, chopped

2 medium tomatoes, chopped

2 large potatoes, cut into quarters

½ red onion, finely sliced, to serve

1 tbsp coriander leaves, to serve

basmati rice, sliced cucumber, fresh rotis and satini pomme d’amour, to serve

For the satini pomme d’amour

1 green chilli, finely chopped

½ white onion, finely chopped

1 tbsp olive oil

Method
STEP 1
Heat the oil in a large saucepan over a low-medium heat. Drop in the curry leaves, onion, garlic,
ginger, cinnamon stick, chilli and thyme and cook for 5 mins until the onion has softened, stirring
regularly to prevent sticking to the pan.

STEP 2
Mix the curry powder with a splash of water in a bowl to make a runny paste. Add the paste to the
pan and give it a good stir until aromatic, around 30 seconds. Keeping the heat on a low-medium
simmer so that the spices don’t burn, add the chicken pieces and stir to coat in the curry.
STEP 3
Add the chopped tomatoes, potatoes and 1 tsp salt. Pour in water to just below the level of the
chicken and potatoes. Cook for around 25 mins until the potatoes and chicken are cooked through,
then discard the cinnamon stick.

STEP 4
To make the satini pomme d’amour, mix all the ingredients together in a bowl. Spoon the curry into
bowls and scatter over the coriander leaves and red onion. Serve with fluffy basmati rice, cucumber
slices, rotis and the satini pomme d’amour.