add 170g/6oz of the Punjabi curry paste along with 50ml/2fl oz double cream, 2 tsp tamarind chutney and 200ml/7fl oz water and simmer until the sauce comes together and the chicken is cooked through.

Thai green curry is referred to as kaeng khiao wan, which translates to sweet green curry — but don't be misled, this is not a dessert sauce. The name refers only to its color. While other ...

Chip shop curry sauce is a truly incredible thing - and quite versatile. You can have it with fish and chips, sausages, chicken nuggets, onion rings, or even as a dipping sauce for various snacks ...

The chutney was developed by Okayama Machiokoshi ... Yoghurt is added to make the dish moderately sour. Okayama curry sauce has also been used for curry bread, pasta, pizzas and quiche dishes ...

Six eggs split among four servings can feel measly, but sink them in a creamy, spiced, tomato-tinged sauce like this omelet curry and suddenly, there’s enough for seconds. The combination of ...

Chutney is a great, easy condiment to pair with salmon curry that balances the deeply spicy flavors of the sauce. Can I Make ...

A delicious, rich, vegan curry made ... pods from the sauce before serving. Garnish with fresh coriander, and serve with a dollop of coconut yoghurt, naan or poppadoms and chutney.

The combination of charry grilled chicken and curry flavours makes great tacos, topped with coriander chutney and pickled radish.