Chicken dhansak is a timeless Indian dish where the humble lentil is transformed into something wonderful. Overlay some big Bengali flavours and it might become a new classic.
Chicken karaage is this wonderful Japanese take on fried chicken. It gets a big flavour kick from a quick marinade. And the potato starch makes it super crispy. Tasty stuff. Like the best chicken nugget you ever had.
I don’t care what you call them. Call them Bombay potatoes. Or Bombay aloo. No matter what you call them this is one thick, glorious potato curry. Restaurant style. At home.
Potato leek soup. So good. So easy. Something wonderful from the simplest of ingredients.
Potato leek soup is one of my favourite soups of all time. There is something magic about taking such basic ingredients and creating a dinner party worthy dish.
Karahi chicken curry done restaurant style. All the great tastes of classic karahi chicken with that thick, rich gravy you only get in restaurants.
Panang curry. Rich. A bit sweet. Spicy. A great mix of south east asian flavours. It’s the Thai curry you should be making.