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.

Chicken korma

Chicken korma

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.

Sweet potato curry

Sweet Potato and Chickpea Balti

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.

Lamb biryani

Lamb Biryani

 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.

Whichever recipes you choose, you could try serving them with an Indian Beer such as Kingfisher or Cobra, which are two of the well known brands that are widely stocked in Britain.