Who doesn’t love a good curry? A dish that has become synonymous with Indian food, the humble curry has stamped its place in our hearts and in history, all the way from the ancient dining halls of royalty to the kitchens of today.
Meat and seafood curries are some of the more popular curries you’ll come across. You’d be hard-pressed to find someone who isn’t a fan of the forever-famous Butter Chicken, or a rich and hearty Rogan Josh.
But here’s the thing, we all enjoy a plate of delicious, hot curry. But what actually makes meat curry truly delightful? Is it the masalas, ingredients and recipes you use?
While those elements do play an important role in making a curry taste great, we strongly believe that using top quality curry cuts transforms your curries from “just ok” to “truly delightful”
What makes Curry Cuts truly delightful?
For truly delightful meaty curries, you need to pick truly delightful curry cut. Some of the important things you need to look out for when choosing the right curry cuts are:
A higher meat-to-bone ratio
Whether the cut is a fat-rich or lean cut (for Lamb and Goat meat)
Colour and texture
Freshness and tenderness
How well it’s cut
If you’re unsure about how to go about buying the right curry cuts, just order them from Licious!
Licious Curry Cuts incorporate a selection of premium cuts, prepared by artisanal butchers that hand-craft juicy and tender pieces with a high meat-to-bone ratio for meatier curries.
We also have a wide range of curry cuts to suit your need. We’ve got everything from small and medium cuts, fat-rich and lean cuts and much more for you to craft the meatiest, tastiest curries you’ll ever have.
Hungry for some mouth-watering curry right now? We’ve got you covered with these specially curated curry recipes, crafted for a truly delightful and indulgent experience!
1. Chicken Handi Recipe
This delicious chicken curry is high on taste and low on effort! With a rich and creamy cashew base, this easy to prepare curry is a perfect treat for a weeknight!
Soak cashews in half a cup of hot water for 30 minutes and grind them to a fine paste. Mix yogurt and set this paste aside.
Heat butter/oil in a handi. Add the whole spices - cinnamon, green cardamom, and cloves. Lightly fry till it emanates a good aroma. Add finely chopped onions and fry till golden brown in color. Add the ginger-garlic paste. Once cooked, add the chopped coriander and mint leaves. Stir and saute for a minute.
Add the chicken pieces and saute till light brown on all sides. Add turmeric powder, red chili powder, salt, and coriander powder. Give it a stir. Mix in the finely chopped tomatoes and cook till the tomatoes soften and you see oil leaving the sides of the pan.
Add the ground cashew paste and yogurt. Keep stirring till oil starts leaving the sides of the masala. Add the slit green chilies and garam masala powder, stir again and let the gravy simmer for 3 to 4 minutes on a low to medium flame.
Garnish with chopped coriander or mint leaves.
Serve Chicken Handi with tandoori rotis, naan, parathas or chapatis.
If you’re looking to craft a curry that’s all soul, look no further than this Lamb Rogan Josh recipe. Slow simmered for maximum flavour, this aromatic and tasty curry made with fat-rich Lamb curry cuts is made for melting hearts.
Grind all the whole spices to a coarse powder using spice grinder or a mortar and pestle.
In a 5-litre pressure cooker, heat 2 tbsp vegetable oil. Once hot, add the rough ground whole spices and asafoetida and fry it till fragrant, about 30 seconds.
Add the washed and dried lamb. Stir to mix well with the spices. Keep stirring and frying the meat till it changes colour and the moisture dries up. Add salt and Kashmiri chilli powder and stir till the pieces of meat are coated with the oil and spice mix.
Add whisked curd and stir for a few minutes till it changes colour. Next add the dry ginger powder and fennel powder. Stir well.
Add the remaining water and close the pressure cooker and cook on a medium to high flame for 5 to 6 whistles.
Once the pressure has released, open the cooker and stir the meat well. Check for the salt and texture of meat. Sprinkle the ground cardamom and cumin powder and mix.
In a bowl, mix together 1 tsp turmeric, lime juice, and salt and rub gently onto fish. Let marinate in the fridge for about 1 hour.
To make your sauce, finely chop onions, ginger, tomatoes, garlic and chillies, keeping them all separate.
Heat a large pan over a medium–high heat and add oil. Add the cumin seeds, fenugreek seeds, mustard seeds, cardamom and gently fry for a minute until spices start to splutter.
Now add the onion, ginger, garlic, chillies and curry leaves and saute for 5 to 10 minutes, or until the onion is golden brown.
Stir in the chopped tomatoes. Let them cook for about 5 minutes or until oil starts to separate out on the edges. Add tamarind paste, coconut milk, salt and a cup of water, then simmer for 10 minutes, as the sauce reduces.
Add the fish to the sauce and simmer until the fish is cooked through and opaque.
Garnish with extra green chillies and curry leaves.
Grind all the ingredients mentioned under ground masala to a smooth paste and set aside.
In a pan, heat coconut oil and add ginger and onions. Saute the onions till they turn light golden brown and add tomatoes. Cook the tomatoes for 5-7 minutes till they break down easily with the back of a spoon.
Add the ground masala and salt to the pan and bring it to a boil. Reduce the flame and simmer the masala for 10-15 minutes till the colour deepens slightly.
Add the prawns to the gravy and cook them for 7-8 minutes. Sprinkle curry leaves on top, mix well and turn off the heat.
Let the curry rest for 5 minutes before serving with steamed rice.