A smooth chicken curry simmered in yogurt and spices. Compared with cream-laden kormas served in traditional Indian restaurants this one is much less fattening but no less satisfying. Topped with toasted slivered almonds and raisins.
Serving suggestions: Like any good Indian meal, serve with basmati rice, pappadums, and raita (or plain yogurt) for a touch of cool refreshment.
A nutty, coconutty, chicken-loaded bomb. Caramelised onions, toasted almonds, and fresh coriander accompany tender chunks of chicken in this creamy dish. Finished with spiced garam masala almonds, if this one doesn’t have you instantly smitten (and widely grinning), we’re not sure what will.
Serving suggestions: Serve with extra coriander, steamed basmati rice and Greek yogurt to cool the palate.
Oven-baked lamb meatballs spiced with the authentic Indian goodness of ground cumin, coriander, and turmeric. We can’t decide whether it’s their juiciness or that garlic-ginger zing that makes them so WOW. Served in a lush homemade sweet tomato sauce.
Serving suggestions: We love a good fusion-meal, so we actually readily enjoy these koftas with pasta (gnocchi all the way)! Otherwise rice works well or a fresh salad to lighten it up.
Ingredients: Lamb mince, onion, apple, free range eggs, tomato, vegetable oil, garlic, carrot, red wine, sweet paprika, bay leaves, fresh coriander, red chilli powder, turmeric, fresh bread crumbs, salt, pepper.
BOMBAY DAHL MEDLEY
One of the most prized recipes passed down from Kahani’s masterchef mumma, we’ve kept this dahl mild and added in an extra dose of vegetables while retaining all the protein and all the flavour for which the dish is loved. For those new to dahl, this traditional Indian concoction is lentils and aromas aplenty - think almost of a creamy pumpkin risotto but spiced as if served on the streets of Bombay, with fresh coriander to finish.
Serving suggestions: This one’s a very filling number, so start with a little paired with steamed basmati rice. Roti or naan also go well to scoop up the dahl with your hand in true Indian style. Keep the palate cool with a dollop of plain yoghurt or raita.
Ingredients: Yellow split peas, red lentils, split moong beans, black mustard seeds, kalonji seeds, onion, vegetable oil, garlic, ginger, ground cumin, ground coriander, Kashmiri chilli powder, turmeric, salt, tomatoes, vegetable stock, red capsicum, green capsicum, butternut pumpkin, fresh coriander.