Pour the curry sauce over the cooked meat or veg and return to a simmer. Cook for 1–2 minutes more, or until hot throughout. Add an extra splash of water if needed. Serve with freshly cooked ...

sauce-based dishes of east Indian origin. The term 'curry' itself isn’t really used in India, but it was adopted by the British to categorise a number of different Indian soup or stew dishes ...

Max, who has more than two million followers on the platform, began: "Craving that McDonald's curry sauce? Well let me show you how to make it at home with just a few simple ingredients.

TIKKA masala is the UK’s favourite curry – with 43 per cent admitting they can’t handle anything spicier. It was voted number ...

You can add almost any seasonal vegetables to this curry sauce which makes it very versatile. You can also experiment by adding extra flavours such as kaffir lime or curry leaves, soy sauce or ...

This simple curry packs way more punch than its quick ... Season with lime juice and tamari sauce. Decorate with fresh coriander and cashew nuts. You’re now subscribed to all our newsletters.

Reduce the heat to low, cover, and let the curry simmer for 20-30 minutes, occasionally stirring until the flavours are well ...

I serve this one with hot rice to catch all the sweet, savory and creamy coconut curry sauce. My foolproof recipe makes ...

The curry should be turned off when the chicken is falling apart and the sauce has slightly thickened. Cook the rice until fluffy and steaming, then serve alongside the creamy chicken curry.

Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes ...