Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “curry”

Lizzie’s Chicken Tikka Masala

First up, this curry is not authentic by any stretch of the imagination but it is utterly delicious and is our absolute favourite at the moment.  It’s my version of a dish that was invented in Glasgow and is that city’s curry of choice these days or so I am told!

As I listened to the son of the inventor talking on Melbourne radio during the Commonwealth Games, he described how his father stumbled across the taste and I thought – I know just how this should taste!  And it did…

Simple Chicken Curry
I couldn’t get Tikka paste when I went to try to make this so I used Tandoori paste instead – the result was just as good..

The amounts below will serve 4 hungry people


1 tablespoon olive oil

1 tablespoons tandoori paste

2 tablespoons plain yoghurt

Big handful of chopped fresh coriander

1 kilo chicken thighs, trimmed of fat

1 tablespoon olive oil for frying pan

1 onion, finely chopped

4 cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon cayenne pepper

1 teaspoon chilli powder (use half or omit if too spicy)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground turmeric

2 teaspoons paprika

1 pinch sugar

1 can tomato soup

1 cup bottled Passata (tomato sauce)

1 cup cream

finely sliced spring onions for garnish


Chop each of the chicken thighs into 4 pieces and place in a large bowl

Stir in tandoori paste, yoghurt and coriander combine well

Seal the bowl and marinate in the fridge for a couple of hours or overnight if necessary

Tip marinated chicken pieces onto a flat roasting tray and roast for around 40 minutes turning occasionally

In the meantime, heat a tablespoon of oil in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes.

Stir in garlic; cook and stir just until fragrant, about 1 minute.

Stir all the spices and cook until fragrant, about 2 minutes.

Add undiluted tomato soup and the cup of Passata to the onion and spice mixture, bring to a boil, and reduce heat to low.

Simmer sauce for 10 minutes, or until onion is cooked

Add a pinch of sugar to taste – this takes the acidity out of the tomato sauce

Toss in the roasted chicken pieces including the marinade and any juices from the roasting tray

Stir gently to combine and add the cream

Bring sauce back to a simmer and cook on a low heat until heated through and piping hot

Garnish with spring onions, and serve with steamed rice, roti bread and a spoonful of Indian Mint Chutney


Bon Appetit!  🙂

Spicy Durban Curry

There are so many ready-made cooking sauces and marinades around today the choice is dazzling.  I recently stumbled across a brand of South African made curry sauces and thought I would give it a go.

The result was surprisingly good.  The brand is called Walnut Ridge Something South African and the one I chose was Spicy Durban Curry.  The flavours for this one are chillies and ginger.  It is a light curry sauce and not particularly hot.  A South African colleague assures me they are quite authentic and very popular in South Africa as well.

Other flavours are listed below and I will be trying them out very soon!  I sourced these at one of our larger IGA Supermarkets but you can also buy them online.

Cape Malay Curry – coconut and garlic

Peppadew – sweet piquante peppers

Karoo Farmstyle Apricot – onion and mild mustard



The basic recipe states just to add your meat and sauce and simmer until tender but I did mine in my cast iron casserole dish on low for around 3 hours with vegetables and it was sensational…



1 packet of Something South African Spicy Durban Cooking Sauce

Olive oil

1 kg chicken thighs

6 medium potatoes cut into chunks

2 large carrots cut into chunks

2 large zucchini cut into chunks

1 large onion roughly chopped

Salt & pepper to taste


Add a good lug of olive oil to a large heated cast iron casserole or Dutch oven on the stove top.

Fry the onions over a high heat until a little transparent.

Chop the chicken thighs into quarters and toss though frying quickly until sealed

Add all the other vegetables and mix thoroughly

Tip in the pouch of cooking sauce and coat everything with the sauce.

Bring to the boil and cover tightly with the close fitting lid

The mixture will seem quite thick but will thin out during cooking

Place in a warm oven – around 120-130c fan-forced and slow cook for around 2-3 hours until the vegetables are tender and the chicken is cooked.

Add salt & pepper to taste

Lovely served with hot roti bread…


Bon Appetit!  🙂



Good Ol’ Curried Sausages

There seems to be a bit of a trend in that some quite old-fashioned dishes are becoming popular again and one of these is Curried Sausages.  Most people remember them with great affection and everyone has a different version – this one has apples & sultanas in it purely because that’s the way my Mum made it.  I have modified the recipe slightly over the years.

Rule number one is you must ALWAYS use Keen’s Curry.

033280This little orange box is vital for this dish and that other perennial favourite – curried eggs!  Don’t bother with your Thai or Indian pastes for this dish because it won’t taste like the real deal..

I gently fry my sausages first and make up  the sauce separately then add the sliced sausages about 20 minutes from the end so the flavour goes right through…


The finished product is luscious, tangy, spicy and sweet.  It can be served with rice or noodles or just good quality crusty bread to mop up the sauce…  This freezes well so I usually make a big pot…



2 tablespoons olive oil

8 pork sausages, cooked and sliced

1 large onion, sliced

3 teaspoons of Keen’s Curry powder

2 cooking apples, chopped

1/4 cup of sultanas

1/2 tub Tomato Paste

1 cup chicken stock

1 cup water

1 cup of frozen peas

salt & pepper


Heat the oil in a heavy based pot

Add the sliced onions, chopped apple and curry powder and stir to soften for a few minutes

Add the chicken stock, tomato paste and water and simmer for around 10 minutes until the onion is cooked

Throw in the peas and sultanas

Add the sliced cooked sausages and stir to combine

Season with salt & pepper and simmer for around 20 minutes or until the sauce is reduced.

If necessary you can thicken the sauce if too thin with a couple of tablespoons of water mixed with a tablespoon of cornflour in a cup and added to the mixture, or if too thick, add some extra water to thin it out.

Check the seasoning again and serve immediately

Bon Appetit!  🙂

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