Shashlik is a great sizzling starter. Scrumptious shashlik starter surely turns the heads around you when your order comes to the table! Marinated chicken (or lamb) chunks are skewered to
We are curry2night
Indian curry is an incredibly tasty, aromatic and healthier food for us to try, taste and enjoy. Indian cuisine is ancient, yet contemporary. It is sophisticated, complex, and yet easy to learn. At Curry2Night, our objective is to introduce you to the real Indian food that will amaze you. Also to reveal you all the secrets of curry cooking and to share tips and tricks to prepare a wonderful curry at home. Our aim is to spread the knowledge of ancient spices and their health benefits. Curry2Night is your one stop spot for tasty curry experience.
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We know a thing or two about Indian curries. Not that we are experts or celebrity chefs, but we have been enjoying curry flavours for generations. When moved to the UK, we observed how much Indian curry is enjoyed and appreciated in each and every corner of Britain. Then we also realised how limited the exposure to Indian culinary experience is. While there is a vast amount of real, regional and authentic curry world out there, here in the UK we have access to only a limited set of dishes. Although Tikka Masala is our favourite dish of the nation, we Brits also need to explore the unfamiliar but authentic Indian curries for their tastes, aromas and health benefits.
New to Indian Curries? Don’t know where to start? Here is a simple curry recipe for you to begin with - homemade chicken curry. You need three fine spices: Turmeric Powder, Red Chilli Powder and Coriander Powder. And follow these three simple steps. In no time you will enjoy the tasty chicken curry at home! Vegetarian or Vegan? Infinite possibilities, still similar simple three steps to follow for a great curry dish.
Marinating in a curry cooking process is to infuse spices to the main ingredients like chicken, meat, seafood, some types of vegetables or lentils. And also to enhance flavours during the cooking process resulting in a much tastier and succulent recipe. Many traditional home cooking methods follow marination prior to cooking for awakening the true flavours of its ingredients. Probably this marinating process is the biggest contributor for ‘home cooked taste’ in a curry.
We acknowledge that, to achieve better things in life, pre planning is essential. Cooking also needs a bit of preparation to get full advantage of ingredients we use. You don’t need to spend many hours preparing a genuine and tasty curry, but a few minutes to put ingredients together and allow it to marinate while you focus on other important things in life.
Chicken Curry Marinate
Marinating in BBQ
Marination helps transform an otherwise bland and dull dish into a flavoursome and irresistible curry. Cooking alone does not bring the full flavours of spices into the recipe. In a chicken curry, adding the three powder spices (turmeric, chilli and coriander), garlic-ginger paste, a spoon of fresh lime juice and a tablespoon of yogurt to the chicken to marinate will result in a fabulous flavours infused curry. When you cook as per the recipe, the aromas and flavours burst into and make the curry authentic and delicious.
If you are cooking lentils, adding certain curry spice during soaking results in a scrumptious dish. Some types of vegetables taste better when marinated in selected spices before the actual cooking method. Look at our vegetarian and vegan recipes for such dishes to cook yourself and enjoy.
Tadka (or simply ‘tempering’) is the art of enlivening the curry in the cooking process to glamourise it by adding fresh and dry spices for inviting tastes, vibrant colours and unique textures. Tadka is done either at the start of the curry cooking process or at the end, just before serving to enhance its presentation. Rich and signature curry dishes use ghee for tadka, whereas health conscious and established home cooking folks prefer coconut oil for superior results. For day to day cooking sunflower or groundnut oil is recommended.
Mustard and cumin seeds are the most common ingredients to add for the tadka process. Want a special flavour and aroma to indulge? Add hing (Asafoetida) during takda, and see the difference! Be mindful that only certain recipes are suitable for adding hing during tadka. They add fabulous flavours, addictive texture and above all, are healthier for you too.
A typical tadka process for a simple vegetable or chicken curry is like this: heat ghee or oil in a pan and add a pinch of hing. Now sprinkle mustard and jeera seeds (around a teaspoon each). Then sliced green chillies and onions. Fry for a few minutes until the onions are golden colour and softened. Now add a sprig of sliced curry leaves followed by garlic-ginger paste. Let this mixture fry evenly with constant stirring. Add the three fine spices, turmeric, red chilli and coriander powders before pouring in the marinated chicken or nicely sliced vegetables. That’s it, your tadka is done, now cooking is what needed to complete a curry cooking experience!
Tadka to enhance a curry
Cooking a curry is the prime task that involves heating the ingredients so that they are boiled and nicely done. Care to be taken in cooking raw meats and some grains, pulses and lentils so that no uncooked portion remains even at the core of these ingredients. Cooking process generally starts with medium to high heat, then simmering to bring the curry sauces to release their flavours and juices.
In a home-made chicken curry, after marinating and tadka, the cooking process requires medium heating initially for 10 to 12 minutes and then simmering for further 5 to 8 minutes for the chicken to be completely cooked, leaving no pink bit left in even in the middle. A good sign of the curry being completely cooked is to check if the oils and spice gravies are released and afloat at the top of the pan. It is always advised to carefully take out a sample piece from the dish and inspect by cutting it half. Making sure there is no uncooked portion until the core.
Of course, garnishing a curry with fresh spices like coriander or mint is optional and forms part of serving suggestions. Enjoy!
Cook until gravey of spices afloat
All About Indian Curry
Curry is the ‘King’ in the food kingdom of the UK. We in Britain, have over 12,000 Curry Houses and on average, have over a million curries a week!
The unique taste and rich gravies invite us to taste a curry, at least once a week. Research and scientific evidence show that the ingredients used in curry – like turmeric, garlic, ginger, curry leaves, coriander and many other spices, both fresh and dry – are good for our long term health and well being (as a part of a balanced diet).
Many of us feel nervous about tasting a curry – thinking that it is only for the brave hearts who can take the heat of chillies, and other spicy ingredients.
But, even if you have never tasted curry or are scared of spicy dishes, you can still try a mild and nice one – that is delicious and very healthy for you.
Start with our mild curry recipes to try at home, before you ever plan to taste one in a curry house.
The word ‘Curry’ might have originated from ‘Kaari’ (Tamil) or ‘Koora’ (Telugu) or ‘Saaru’ (Kannada), but it has captured the essence of fine Indian cooking – all over the world. Many towns and cities in most countries of the world today host an Indian Restaurant or a Takeaway.
Like any other cuisine of the world, Indian Cuisine also invoices frying, boiling, or roasting the meat or vegetables, but the use of exotic spices, methods and cooking techniques to achieve superior taste and aroma make Indian Curries special in the culinary world. From simple cumin seeds to curry leaves to rich spices like cloves, cardamom and saffron are used in Indian Cuisine to achieve the required taste, colour and aroma that is unique to Indian Curries.
Although it looks complicated, with a bit of reading and trials, anybody can cook an Indian curry! Whether you like meat or you are a vegetarian, you can taste a curry and become a fan of curry instantly – just make sure you start with mild, but tasty and authentic curry!
Curry2Night is here to help you find the best suitable curry house, or a curry recipe for you. And also committed to provide you all the nice things around the curry night experience – entertainment, health benefits and much more! Have a great curry, 2Night!
Indian curry cooking is as easy as A, B, C and as complex as quadratic equation. But, don't worry, we are here to take you through the spice journey of flavours and aromas!
For Texture and Taste
Added in tadkas for texture and appeal
Known as Jeera, a must in every tadka
Hot and flavoursome
An important spice for fantastic dish
Slightly Sweet and aromatic
Helps control heat and adds luxury to a curry
Indian Curry Recipes
Curry2Night also portray authentic and tasty recipes for you to try at home. Go on, treat yourself with delicious Indian curry at home. Achieve the hotness (or sweetness) by controlling the ingredients and adding your favourite spices.
How British is mulligatawny soup? As good as its name! But, it is surprising to know that mulligatawny soup originated in Madras region (now Chennai) during the British Raj times.
A samosa is a vegetarian or mince meat filled savoury starter in our curry houses. But, it’s also becoming ever popular as a snack in the households of Britain. Samosas
Chicken tikka is a melt in the mouth starter that captured the interest of curry lovers across Britain. Mostly skewered and grilled in a tandoori, chicken tikka pieces are yummy
Chicken Jaipuri is a Rajasthani recipe inspired by the spicy tastes of Jaipur city. As hot as the weather of the arid state Rajasthan, Chicken Jaipuri is a recipe renowned
A curry night usually starts with a crunchy poppadom and a heartfelt conversation. Ever wonder what a poppadom is and how to enjoy your curry night before you even ordered