Chicken khao soi is a curried coconut soup from Chiang Mai in northern Thailand. It will make you wonder why pad thai was ever your favourite noodle dish. It’s not famous. It’s not on a lot of Thai menus. But it is really, really good.
Nearly Indian restaurant style chicken tikka masala is about as good as you can make without diving right in and learning full blown restaurant technique. Smooth sauce. Well spiced. Layered flavours. Might even be better than you get at your local Indian restaurant.
If you want Indian restaurant style results but aren’t ready to dive into everything that involves, near restaurant style chicken madras is right for you. It takes way less prep and you still get the flavours and texture from your local joint.
Nearly restaurant style chicken saag is as close as you can get to full blown restaurant cooking as you can get. Unless you go all in. It has the texture. It has the flavours. And it’s a bit healthier. Added bonus.
Thai red chicken curry is on the menu of every Thai restaurant everywhere outside of Thailand for a reason. It’s just damn tasty. Everybody loves it. You will too.
Hariyali chicken curry is a green curry with big mint, coriander and green chili flavours. It’s not your run of the mill Indian restaurant curry. It’s different. For when you want to mix things up.