For this curry, I used the mangoes readily available at Tesco for this simple mango curry. They are usually sweet and juicy, so there is no need to add any sugar or jaggery. A teaspoon Read More ...

The post Simple Sweet Mango Curry (No Garlic, No Tomato) first appeared on Give Me Some Spice!.

“If a Coco robot can make its way and deliver goods and services from one place to another, surely your Army can figure this out,” Army CTO Alex Miller said.

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A simple, flavourful Gujarati-style shaak made with tofu, everyday spices and a little khatta-mitha (sweet and sour) balance. Tofu is a wonderful plant-based ingredient because it takes on the flavours of the spices beautifully. This Read More ...

The post Gujarati Tofu Shaak Recipe | Vegan Indian Curry first appeared on Give Me Some Spice!.

This Spicy Prawn Curry uses a special chilli called kanthari from Kerala, India. Also known as kanthari prawns, this prawn curry recipe uses just a handful of ingredients and is ready before you know it!   

If you are a fan of spicy food, then this Spicy Prawn Curry needs to be on your list! Traditionally made with Kanthari chillies, a special type of chilli from the South Indian state of Kerala, this prawn curry is supposed to be hot and spicy. In this prawn curry recipe, I have replaced Kanthari chillies with regular green chillies as they’re more easily available. The spiciness of this curry is then balanced with coconut milk. The result is a dish that’s spicy, nutty, rich, and so, so flavorful. 

This dish comes together really quickly and calls for minimal ingredients, but the flavors are rustic and simply out of this world! We love eating this Kerala style prawn curry with neer dosa and appam, but it tastes really good with just steamed rice too. 

Ingredients for Chilli Garlic Chicken 

Prawn: I have used large frozen prawns or shrimp, which are cleaned and deveined. You can use fresh prawns too if you prefer 

Chillies: This recipe traditionally uses kanthari chillies, a special, very spicy variety from the South Indian state of Kerala. But since they’re difficult to source, I have used a lot of regular green chillies to achieve the same spiciness 

Spices: Turmeric powder, pepper powder, fennel seeds for flavor and color 

Aromats: Sambar onions (you can use diced regular onions), lots of garlic and ginger form the base of this spicy prawn curry  

Curry leaves: For an earthy freshness and that authentic South Indian flavor

Oil: I have used coconut oil for that authentic flavor. If you don’t have it, sub it for any oil of choice. Ghee works well too  

Coconut milk: To balance out the spice and add richness and creaminess. I have used canned coconut milk, but homemade, thick coconut milk works just as well  

Coconut: Coconut slices for texture and a lovely nutty flavor in every bite

Frequently Asked Questions 

Richa’s Top Tips

• Don’t skip the mortar and pestle. The coarse crushing of green chillies, ginger, garlic and sambar onions is what gives this curry its rustic texture and really helps all those flavours come together.
• Keep the paste coarse rather than making it completely smooth. You want little bits of onion and garlic throughout the curry.
• Cook the coconut slices until lightly golden. This adds little bursts of toasted coconut flavour to the curry, so don’t rush this step.
• Saute the crushed paste on low heat. It only needs a minute or two, but this helps take away the rawness of the garlic and onions without burning them.
• Don’t overcook the prawns. They only need a few minutes. As soon as they’re pink and opaque, move on to the coconut milk.
• Add the coconut milk right at the end. Once it comes to a boil, take the curry off the heat. Prolonged boiling can make coconut milk lose its lovely creamy texture.
• Taste before serving. Depending on how spicy your green chillies are, you may want to adjust the salt or add a little more coconut milk to mellow the heat.

Serving Ideas 

This curry is perfect with something simple that can soak up all that creamy coconut gravy. Serve it with:

• Steamed rice for an easy everyday meal
• Jeera rice when you want a little extra flavour
• Ghee rice for a richer combination
• Coconut rice if you want to lean into the coconut flavours
• Appam for a South Indian-style meal
• Idiyappam to soak up the curry
• Kerala parotta for a slightly indulgent pairing
• Neer dosa for a soft, delicate option that works beautifully with the coconut-based curry
• Chapati or roti for an easy weeknight dinner

Storage Tips

• Fridge: This curry is best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Let the curry cool completely before refrigerating it. 
• Reheat: When reheating, warm it gently over low heat until just heated through. Try not to boil it vigorously, as the prawns can become tough and the coconut milk can split.
• Freeze: I wouldn’t recommend freezing this curry after adding the coconut milk. The texture of the coconut milk can change when frozen and thawed, and the prawns may also become a little rubbery.

Customisation Ideas

• Make it less spicy: Reduce the green chillies, especially if yours are particularly hot. You can also add a little extra coconut milk to mellow the heat.
• Add vegetables: Add a handful of sliced bell peppers, spinach or tender coconut pieces for a slightly different version.
• Use fish instead: You can use firm boneless fish pieces in place of prawns, adjusting the cooking time depending on the fish.
• Add a little tang: If you like a slightly tangier curry, finish it with a small squeeze of lime juice after taking it off the heat.

If you love a good prawn curry that’s big on flavour but doesn’t need a long list of ingredients, this Kanthari Prawn Curry is one to try. The combination of fiery green chillies, crushed ginger and garlic, toasted coconut, curry leaves and creamy coconut milk makes every spoonful so flavourful, while the prawns cook in just a few minutes.

I love serving this with something simple like steamed rice, appam or neer dosa so that nothing gets in the way of that delicious coconut gravy. It’s quick enough for a weeknight dinner but feels special enough to make when you’re craving a proper South Indian-style meal.

Watch Kanthari Prawn Curry Recipe Video

This article was researched and written by Urvi Dalal.

The post Spicy Prawn Curry | Kanthari Prawns appeared first on My Food Story.

This Dhaba Style Chicken Curry stands for every road trip we’ve had with our families. Same bold flavours, hot, fragrant, and ready in under 45 minutes. Learn how to make it in a traditional pressure cooker, instant pot, and on the stovetop.

I think I’ve finally nailed it. This Dhaba Style Chicken Curry is SO good. Its legit, as close as it gets to eating it in a dhaba. Spicy, fragrant with spices, big, bold flavours and really juicy pieces of chicken.

Dhabas, for the uninitiated, are roadside restaurants that you’ll find along the highway. They’re road trip essentials and are scattered all over the country and really well-known for their bold, rustic flavors and ambience. Growing up, the highlight of any road trip was a stopover at a dhaba for steaming hot, spicy dhaba style chicken curry, dal fry or dal makhani and tandoori rotis fresh from the oven to mop it all up. These soul satisfying meals will always be etched on to my heart!

Unlike my other recipes, this one’s slightly time consuming because masala is ground and cooked till it’s color changes. This is characteristic of most Indian curries, and the slow cooking process or bhuno is what lends dishes a unique flavor.

Dhaba Chicken Curry Ingredients

Here are the main ingredients you’ll need for this recipe:

• Chicken: Bone in chicken cut into 2 inch pieces. Most Indian curries use the entire bird (thighs, breast, drumsticks)
• Ginger Garlic Paste: Fresh ginger and garlic in equal parts ground to a paste with a little water. Use store bought in a pinch but fresh adds more flavour
• Lime Juice: Acid helps tenderise the meat

• Mustard Oil: Key to getting that unique dhaba flavour. It’s more pungent and adds a smokiness
• Whole Spices: Cumin, cloves, cardamom, cinnamon and bayleaf. Skip if you don’t have but I recommend using them for that burst of flavour
• Ginger & Garlic: Ground with onions. You can substitute it with 1.5 tbsp store bought or homemade ginger garlic paste
• Onions: Form the main base of the gravy and add flavour, density and thickness
• Green Chillies: Add heat and flavour. Use serrano peppers if you don’t have Indian green chillies available
• Ground Spices: Red Chilli Powder, Turmeric Powder, Coriander Powder and Garam Masala. I highly recommend using homemade garam masala. Add it towards the middle or end of the cooking process to retain its aroma and flavour

• Tempering: We use ghee, ginger, and green chillies to add an additional layer of flavor to finish off the curry. Don’t skip this step!

Why is this Chicken Curry recipe so unique

We were asking this question ourselves while trying to replicate that dhaba like flavour – How is it that common dishes taste extra unique when they come from a dhaba?

Here’s what we found: Dhabas use more oil, ghee and butter to add richness and to cook the food faster, there’s a natural smoky flavour because all the cooking is done on a really high flame or using firewood. They liberally use freshly ground spices wherever possible and finally, they end the dish with a sizzling tadka/tempering!

We’ve taken all this information and compiled it into one beautiful chicken curry.

How to make Chicken Curry

Check out the simple steps that go into making this beautiful curry

Marinate

1. Marinate the chicken in ginger garlic paste, lime juice and salt. This adds flavour from within and the acid helps tenderise the meat

2. Add onions, ginger, garlic and green chillies to a chopper and pulse to get a coarse mix. 

Curry

1. Pound spices roughly with a mortar pestle to break them down and release their flavour

2. Saute them in hot oil to temper them

3. Brown the onion paste in oil that’s tempered with whole spices. This is a slow cooking process where the onion paste is sauteed on a low flame till it changes colour and becomes a deep golden brown. You’ll see a thin layer of oil floating on the top and the sides – thats when you know its cooked through and isn’t raw anymore

4. Cook tomatoes and spices for a few minutes till the tomatoes become pulpy soft

5. Roast the chicken along with garam masala in the onion tomato mixture, tossing it for a minute or two till the gravy coats all the pieces

6. Pressure Cook for 15 minutes. If using a traditional pressure cooker, start on high heat and after the first whistle, reduce the heat to low. Wait till you hear two more whistles and then turn off the flame. Let the pressure release naturally. To make instant pot chicken curry, pressure cook on high for 8 minutes

7. Temper julienned ginger and slit green chillies in butter and ghee.This adds an extra layer of flavour and gives it a nice hint of ginger

8. Serve chicken curry with tempering poured on top. Sprinkle some chopped coriander for freshness and flavour

Richa’s Top Tips

• Always marinate the chicken. The longer the better. This literally changes the game by adding flavour, seasoning, and tenderising.
• Brown the onion paste. Don’t rush this process. Browning onions slowly gets rid of any raw smell and flavour. You’ll know its done when you see a little oil separating on the sides and the colour changes to a deep golden. This, in addition with the herbs, spices and tomatoes create the perfect balance. 
• Don’t skimp on oil. There is a fair amount of fat in this recipe in the form of oil, butter and ghee. I would not recommend skimping on oil as it will compromise the flavor.
• Always use quality garam masala. I always recommend homemade garam masala. But even if using store bought, make sure its not more than a year old. Add it just before cooking the chicken so that it retains its freshness and aroma
• Do not forget the tempering. It gives it that extra kick along with the richness from the ghee. 

Storage Tips

• If you have leftovers, let the chicken curry cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 3–4 days.
• If you’d like to store it for longer, you can freeze Dhaba Chicken Curry for up to 2–3 months. For convenience, portion it into freezer-safe containers so you can thaw only as much as you need.
• When you’re ready to reheat, thaw the frozen curry in the refrigerator overnight and then warm it gently on the stovetop. The gravy tends to thicken as it sits, so add a splash of water while reheating if needed. Make sure the chicken is heated through before serving.
• And the best part? The flavours have more time to come together as the curry sits, so leftovers can taste even better the next day. This also makes it a great make-ahead chicken curry for busy weeknights.

Serving Ideas

Wondering what to serve with Dhaba Chicken Curry? You really can’t go wrong with something that helps soak up all that delicious, spicy gravy!

• For an easy weeknight meal, serve this Indian chicken curry with jeera rice, steamed basmati rice or soft rotis.
• If you’re craving a proper dhaba-style spread, go for tandoori roti or naan with a bowl of cool raita, sliced onions and lemon wedges on the side.
• For a bigger Indian meal, add dal fry or dal makhani and a simple vegetable sabzi. And don’t forget extra rotis or rice because you’ll want every last bit of that gravy!

I hope you guys enjoy this recipe as much as I do, it’s truly one of my favorites! And like all curries, this tastes even better the next day, so no need to worry about leftovers! If you love dhaba style food, check out my other favourite like Dhaba Dal Fry, Dhaba Dal Tadka, Matar Paneer, Karahi Chicken, Dal Makhani.

When you make this recipe, don’t forget to send me pictures over on my IG @my_foodstory. I love seeing your recreations!

Watch Dhaba Chicken Curry Recipe Video

This article was researched and written by Urvi Dalal.

The post Dhaba Style Chicken Curry appeared first on My Food Story.

Chicken Kali Mirch in a rich white gravy is a stellar chicken recipe that’s comforting, satisfying and so tasty. This chicken curry is ready in under 45 minutes and can easily make a weeknight dinner feel special.

This chicken kali mirch has turned out to be one of my favourite chicken gravy recipes ever. This recipe ticks all the right boxes when it comes to comfort food. The gravy is smooth and luscious but not heavy; it’s warm, fragrant, gently spiced. The chicken pieces remain juicy and soak up all the black pepper flavour. The recipe is really simple and you don’t need fancy any

This chicken curry is also known as murgh kali mirch or black pepper chicken gravy/curry. Ans while it’s not a very popular restaurant dish, I guarantee is you it’s a hundred percent worth trying! And you’ll be titled the curry master every time you try it.

Ingredients for Chicken Kali Mirch

Here’s what you need for marinating the chicken, which is the first step in this recipe

Chicken: I recommend bone in, skinless chicken pieces for this recipe, commonly known as ‘curry cut’ in India. If you don’t have this cut available where you are, use thighs and drumsticks instead.

The rest is a simple marinade of, pepper, lime juice and salt.

• Onions: Preferably red or white for that sharp, pungent taste. You can roughly chop them as they will be blended later
• Ginger and Garlic: For flavour, these are powerful aromats that form the base of the gravy
• Cashews: For creaminess and richness. This recipe uses no cream, so cashews is what adds richness to the gravy

• Whole Spices: Cinnamon, cardamom and cloves make this curry really fragrant
• Black Pepper: Ground black pepper is used while marinating the chicken as well as in the gravy. It adds a nice spice and a gentle heat and flavour to the entire dish. Its the star ingredient of this recipe!
• Kasuri Methi: This is a key ingredient that’s added towards the end to pull the whole dish together. I highly recommend trying to source it. Its an ingredient that I use frequently in Indian recipes so in my book, it’s a must have
• Garam Masala: A little goes a long way with this powerful spice blend. Highly recommend making your own garam masala if you can
• Yogurt: To add volume, tanginess and acidity
• Cream: To add richness and make the overall curry really nice and creamy

Chicken Kali Mirch – Step by Step Recipe

Super simple – I’m breaking this down into 4 parts

1. Marinate

1-2 Marinate the chicken pieces in lime juice, salt and pepper till the chicken is nicely coated. Set aside for 20 minutes while you make the onion paste

2. Onion Paste

3. Saute the onions, ginger and garlic in oil to soften and cook them

4. Look for a light golden brown colour. We don’t want to caramelise the onions too much or the colour of the gravy will change

5. Cool the onion mixture completely and then grind it in the smallest jar of the mixer grinder along with cashews and a dash of water

6. Blend to a smooth, creamy paste

3. Sear Chicken

7. While the onion paste is cooling down, heat oil in a pan and add all the chicken pieces. Sear on high heat for 2-3 minutes on each side

8. Flip the chicken pieces and cook on the other side – we are looking for a nice golden sear to lock in the flavours

4. Kali Mirch Gravy

9. Remove the chicken pieces and in the same pan, heat more oil and add the whole spices. Saute for a minute

10 Add the onion paste and cook it for a few minutes till it reduces to half

11. Add the chicken pieces and coat them well with the onion mixture

12. Reduce the heat, whisk the yogurt and add it to the pan along with garam masala. Quickly toss this around till the yogurt cooks a bit and you can see oil separating from the sides. If you don’t keep tossing it, the yogurt will split and can give the curry a grainy texture.

13. Add green chillies and water and mix well

14. Cover and cook the chicken for 15-20 minutes till its tender and cooked through

15. Add kasuri methi, ground black pepper and the cream

16. Give it another mix and turn off the flame. Chicken kali mirch is ready!

Richa’ Top Tips

• Marinate the chicken for at least 15 minutes. This helps the pepper and lime juice work their magic and flavour the chicken from inside out. Longer is better!
• Use the right cut of chicken: Bone-in, skinless chicken pieces are best for this recipe. The chicken pieces are cut into 1.5-2 inch in size. You can use boneless thigh pieces, but if you wish to use chicken breast, cook them in the gravy for only 7-8 minutes
• Take your time browning onions. Brown the onions to a light golden. The more you brown them, the deeper the colour of the gravy will be. Which is not a bad thing, just different
• Make sure to whisk the yogurt before adding it to the gravy. Add the yogurt on a low flame or turn off the flame. Once you add the yogurt, mix immediately and keep tossing it over low heat till the yogurt cooks
• Don’t skimp on the pepper. If you want to reduce the heat, reduce the green chillies or skip them
• Highly recommend using kasuri methi. Kasuri Methi really brings this dish together and helps add the finishing touch. A small amount goes a long way.
• Make it vegetarian. Try my paneer kali mirch recipe for an easy vegetarian version. Believe me, it’s just as good!

Serving Suggestions

• Butter Naan which is my favourite pick
• Garlic Cheese Kulcha – another stellar combination!
• Soft Rotis if you want a lighter option
• Mumbai Pav or Dinner Rolls also work really well to soak up all that peppery, creamy flavour

Storage Tips

• Fridge: Let the chicken kali mirch cool completely before storing. Then Transfer to an airtight container and refrigerate for up to 2–3 days. The flavours deepen over time, so it often tastes even better the next day.
• Reheating: When reheating, add a splash of water to loosen the gravy and heat gently. Alternatively, you can reheat on the stovetop or in the microwave until warmed through
• Freezer: For longer storage, freeze for up to 1 month Note: the sauce texture may change slightly after thawing

If you are looking for a mildly spiced, but super tasty gravy (I always hear a lot of our international readers saying its too spicy etc), then this is it! The combination of onions, black pepper, yogurt and cream make this gravy so lickable, you’ll be eating it off the stove. I know I do!

Watch Paneer Kali Mirch Recipe Video

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This article was researched and written by Urvi Dalal.

The post Creamy Chicken Kali Mirch (Black Pepper Chicken Gravy) appeared first on My Food Story.

If you're looking for a curry that's luxurious, deeply aromatic, and surprisingly easy to make at home, this Thai lamb massaman curry deserves a spot on your table!

If you are looking for an authentic Thai fine dining experience at home, make this authentic Thai lamb massaman curry with tender lamb, creamy coconut milk, potatoes, and aromatic spice paste!

Slow-cooked until the lamb becomes irresistibly tender, this rich curry infused with coconut milk combines fragrant Thai spices, roasted peanuts and a delicate balance of sweet, salty, tangy, and warm flavors that make every bite unforgettable.

A rich, mildly spiced Thai curry that’s perfect for special dinners!

What is Thai lamb Massaman Curry?

Thai lamb massaman curry is one of Thailand's richest and most comforting curries, celebrated for its unique fusion of Thai and Middle Eastern flavors!

Unlike fiery red or green curries, massaman curry is mellow, creamy, and warmly spiced, thanks to ingredients like cinnamon, cardamom, cloves, cumin, coriander, and nutmeg blended into the curry paste.

Slow-cooked with tender chunks of lamb, creamy coconut milk, potatoes, onions and a touch of tamarind and palm sugar, the curry develops incredible depth and complexity as it simmers.

The result is a beautifully balanced dish where sweet, savory, tangy, nutty, and aromatic flavors come together in perfect harmony.

Served over fragrant jasmine rice and sprinkled with a generous amount of roasted peanuts, Thai lamb massaman curry is comfort food at its finest—rich enough for a special occasion yet simple enough to recreate in your own kitchen.

The post Thai Lamb Massaman Curry | Authentic Creamy Thai Coconut Lamb Curry first appeared on Flavor Quotient.

Paneer Do Pyaza is an underrated classic that you’ll find at any North Indian restaurant. It heroes onions in three different ways to make a curry that’s spicy, mildly sweet, and filled with texture. 

This Paneer Do Pyaza isn’t your average paneer curry. The star of this dish isn’t just paneer, but onions which are used in 2 different ways (hence the name, Do Pyaza). Making this restaurant-style paneer curry is easier than you’d think. Even though it has a slightly longer list of ingredients, most of them are Indian pantry staples. The result is a dish that is rich, spicy, mildly sweet and pairs perfectly with rice or roti.

If you are bored of the classic paneer recipes such as matar paneer or paneer lababdar, then this paneer do pyaza recipe is something you definitely need to try ASAP!

Paneer Do Pyaza Ingredients

Paneer: The star of the recipe. I have used homemade paneer for the best flavor, but store-bought works also.

Onions: We use onions two ways – once in the onion cashew paste to form the gravy and then as onion petals to add texture and bite to the dish

Spices: A mix of whole spices like cumin seesds, bay leaves, cardamom, and cloves along with powdered spices like turmeric, red chilli, Kashmiri red chilli, coriander, cumin, and garam masala, add lots of flavor, warmth, and color to the dish

Cashews: Helps add creaminess and richness to the gravy without the use of any cream. I have used broken cashews, but you can use whole cashews by simply reducing their quantity slightly

Tomatoes: Forms the base of the gravy along with onions and cashews. Adds a slight tanginess to the whole dish

Fat: We use three types of fats – oil, ghee, and butter at different stages of the cooking process to add richness and flavor to the dish in every bite

Ginger garlic paste: Adds aroma and flavor to the gravy

Tomato ketchup: Unexpected but adds a lovely tangy-sweet flavor the dish. I highly recommend adding it

Salt: for seasoning

Kasuri methi: Lightly roasted and crushed, and added right at the end for a subtle smokiness and that restuarant-style flavor

Coriander leaves: Used as a garnish for hint of hearty freshness and the perfect finishing touch

Frequently Asked Questions

Richa’s Top Tips

• Use homemade paneer: If you have 15 extra minutes, I highly recommend making paneer at home. It turns out incredibly soft and adds an unbeatable flavor and richness to the dish. It’s really easy to make but adds the most amazing flavor.
• Make it vegan: You can easily make this recipe vegan by only using oil instead of ghee and butter and replacing paneer with either tofu or veggies of your choice.
• Add veggies: You can add veggies like capsicum, bell peppers, babycorn, sweet corn, mushrooms, cauliflower and carrots for more texture and nutrition.

Serving Ideas

• With bread: This paneer curry pairs beautifully with almost any Indian bread. Serve it with butter naan, garlic naan, tandoori roti, laccha paratha, or simple rotis for a comforting meal.
• Rice: It also tastes great with steamed basmati rice, jeera rice, or peas pulao if you’re serving it as part of a larger spread.
• Some accompaniments: Round out the meal with sliced onions, lemon wedges, papad, cucumber raita, or a simple salad for some freshness alongside the rich curry.

Storage Tips

Paneer Do Pyaza stores well, making it a great option for meal prep or leftovers.

• Refrigerate: Allow the curry to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 2 days.
• Reheat gently: Warm it over low heat on the stovetop or in the microwave until heated through. If the gravy has thickened in the fridge, add a splash of water to loosen it.
• Freeze the gravy: If you’d like to freeze it, it’s best to freeze only the gravy for up to 2 months. Add freshly cooked paneer and onion petals after thawing for the best texture and flavor.
• Avoid repeated reheating: Reheat only the portion you plan to eat, as repeatedly heating paneer can make it firm and rubbery.

You’ll absolutely love this Paneer Do Pyaza! I love making this to elevate our weeknight dinners and I’m already adding it into this week’s meal plan. If you liked this recipe, I’ve got heaps of other paneer recipes up on the blog under Paneer Archives for you!

As always, be sure to send me your recreations over on my IG @my_foodstory. It’s always so good to hear from you guys!

Watch Paneer Do Pyaza Recipe Video

This article was researched and written by Urvi Dalal.

The post Restaurant-Style Paneer Do Pyaza made easily at home appeared first on My Food Story.

Kappa, Kerala Fish Curry & Fish Fry: A Match Made in Heaven… There’s something incredibly comforting about a plate of steaming hot kappa served with spicy Kerala fish curry and crispy fish fry on the side. For Malayalis, this isn’t just food: it’s nostalgia, home, and pure happiness on a plate. If there is one …