Curries

The Spicy Chef Curries are currently being supplied to Corner stores throughout the Maidenhead and Windsor area.
You can also order and collect from us directly.
Chicken Curries £3.50 (400g portion)
Lamb Curries £4.50 (400g portion)
Vegetable Curries £3.00 (400g portion)
Contact Dave on 07597 749428 or Alex on 07845 209158

Chicken Dishes

Chicken Korma (Mild Spice)

Korma is a dish originating in Central Asia which can be made with yogurt, cream, nut and seed pastes or coconut milk. This version uses 100% chicken breast cooked in yoghurt and is as it is relatively mild. It is ideal for those who want to be introduced to the delights of curry gently.

Chicken Jalfrezi (Hot Spice)

I have been an avid curryholic from the earliest age, and one of my all time favourites is Chicken Jalfrezi. The curry I have come up with is one I have made for a number of years for the extended family and has always gone down a treat with those who have tried it. With its spicy blend of turmeric, coriander, cumin and mustard seeds, plus sweet pepper, tomatoes and paprika, a blend of exciting tastes is created which really does titillate the palate. Enjoy!

Chicken Tikka Masala (Very Mild Spice)

The term chicken tikka was first used in an English dictionary in 1955, but the story starts around five thousand years ago when tandoor clay ovens were invented. At a later date the oven baked chicken was marinated in yoghurt and seasoned with spices, including chilli, cayenne and turmeric. Chicken tikka later became popular, with people throughout the Mughal empire. It wasn’t till the 1950’s though that chicken cooked in a tandoor really caught on in the U.K.
Although chicken tikka became very popular, dinners requested a sauce to go with it. The result was chicken tikka masala, which some claim was developed in a Glasgow restaurant. By 2001 it had become so popular in the U.K that many started to look upon it as Britain’s national dish.

Lamb Curries

Lamb Madras (Very Hot Spice)

Madras is a very hot curry sauce, red in colour and with heavy use of chilli powder. It originates in the south of India and gets its name from the city of Madras now known as Chennai. This curry can be vegetarian or made with meat. It has its origins in Hindu culture and thus many authentic recipes are vegetarian.

Lamb Tandoori with Pimento Salsa
(Hot Spice)

The inspiration for this recipe came to me when a new customer requested ‘Lamb Tandori kebabs for the freezer’. I decided to use the idea of using a smooth “Keema’ lamb mix , which is ideal for freezing.
The pimento salsa goes particularity well with this type of food, and when reheated gives out a really rich, succulent flavour.

Lamb Rogan Josh (Hot Spice)

Rogan Josh is the archetypal Kashmiri lamb dish. This Aromatic curry was originally introduced to the region by the Mughals from Persia. The name Rogan Josh comes from the word Rogan meaning colour, and Josh meaning passion. The dish here is a modified yoghurt based version.

Vegetable Curries

Chickpea Curry

This is a delightfully simple vegetarian curry, which is ideal for a mid week light meal or as an accompaniment to a larger main meal. The principal ingredients are coconut milk, fresh spinach leaves, and chick peas. I have made up a spice mix for this curry based on a Southern Indian theme called Sambhar powder. Naan bread goes very well with this dish.

Saag Aloo

The recipe is based on ‘Aloo Sag’, which can be found served in many Asian restaurants and particularly those that specialise in cooking and serving food from the Punjab region. It is one of my family’s favourite side dishes, and we use it to compliment a wide range of curry and non curry based meals, however this portion is very large and can serve as a main meal.