Put those store-cupboard spices to good use with these really easy curry recipes that'll warm you up in a flash. Whether you fancy a classic Chicken Tikka Masala, aromatic Thai Lamb Massaman or a Jamaican Vegetable Curry with Rice and Peas, we've got all your curry cravings covered.
5 Tips for Making a Curry All Your Friends Will Remember
1. Temper Spices
Temper whole spices such as mustard seeds, cumin seeds, cloves and cinnamon in hot sunflower, vegetable or groundnut oil (ghee isn't always necessary) until they pop and sizzle to release flavour. This is the way you should begin cooking any curry as it will change the flavour of the spices significantly.
2. Start Using Curry Leaves
Curry leaves are your friend. They’re different to bay leaves and add a delicious South-Indian, restaurant-style flavour to your dish. You can find fresh curry leaves in your local Indian supermarket. Don’t bother with dried curry leaves – they taste of absolutely nothing. Add them to the hot oil when you’re frying spices to release heaps of aroma. They’re perfect in potato curries.
3. Give Onions Time
If you are using onions, always cook them thoroughly. Adding a pinch of salt will help them brown faster. Always add garlic afterwards to prevent it from burning and making the dish bitter.
4. Treat Ground Spices Differently
Always add ground garam masala and other ground spices at the end of cooking. If you add them too early, the spices will cook out too much and taste quite dull. A sprinkling of garam masala at the end of cooking is the way it should be used as it will add a delicious, aromatic whack of flavour you’re after.
5. Clever Garnishes
Experiment with garnishes. Flaked coconut, toasted sesame seeds, poppy seeds, fried onions tamarind juice, dried fenugreek leaves, deep-fried chillies and fresh pomegranate are often overlooked and totally delicious.