In this week’s issue (9th March) we share the secrets to making some of the most popular Indian takeaway recipes and here are a few more suggestions.
Hello, I’m Sue, Cookery Editor of Woman’s Weekly, and after a week of cooking and testing recipes I like to have the occasional night off, and my favourite choice for a takeaway is to order an Indian meal.
When I first met my husband he said “I don’t like Indian food” and I questioned how he could make such a general comment because as with almost any style of cooking there are so many different flavours and textures.
I think that in the past he’d tried a couple of very spicy and very garlicky curries and that put him off, so I gradually introduced him to some mild curries and now he loves curries as much as I do that it’s often his suggestion to phone to have a meal delivered when neither of us want to cook.
A korma (pictured above) is a mild curry , so it’s a good introduction to Indian cooking. This Cheat’s Chicken Korma recipe is a quick recipe using a korma paste, so you don’t have to buy lots of different spices. If you want to, you could make it more colourful by adding a chopped red or green pepper when you fry the onion.
When it comes to a wide selection of vegetarian options, Indian restaurant menus often give a lot of choice, more so than some types of cuisine. Our Sweet Potato and Chickpea Balti makes a meal on it’s own as the chickpeas add protein to the recipe, but it can also be served as a side dish along with other curry recipes.
A good all-in-one pan recipe (so less washing up) is to cook something like our Lamb Biryani (above), which has the meat cooked in the rice. I love the flavour of saffron, however it is expensive, so for a cheaper alternative you could add a little turmeric when you whizz the garlic and ginger mixture and this will colour the biryani to a yellowish colour and give some flavour, which, in my opinion, still tastes good just not quite as good as using saffron.