3 Curries You can Make at Home from Spice Rating 1-10

We at Zouk realise that not everyone has time every week to enjoy the delight that is dining with us, so being the kind hearted people we are, we’ve decided to put together a list of 3 Indian dishes you can make
yourself at home. Now, we like to cater to everyone and we know first hand that many people enjoy certain spices and heat levels. So below, we have listed 3 of the best dishes we have found that deserve a mention. The dishes will be rated on heat, 1 being cool and 10 being eye watering!

Note: the below curries are suggested with chicken, however, the dishes can be made with a wide variety of meats, beef and lamb been the most popular.

Chicken Korma – Heat Rating: 2/10

This dish is probably one of the most commonly ordered dishes in Indian restaurants. It is well known for being a cool, creamy, tasty dish. This being the case, we couldn’t leave it off of the list! You may have already attempted your own Chicken Korma, but just in case you haven’t, below we have listed all the necessary ingredients, and steps to create the perfect dish.


4 tablespoons oil

4 large chicken breast fillets, cut into chunks

2 clove garlic, finely chopped

2 large onion, sliced and chopped

1 teaspoon ground ginger

1 teaspoon chilli powder

1 teaspoon ground cinnamon

1 teaspoon ground turmeric

1 teaspoon ground white pepper

500g tinned chopped tomatoes

8 tablespoons chicken stock

4 tablespoon ground almonds

8 tablespoons double cream

8 tablespoons plain yoghurt

Easy Method of Cooking

Step 1: Dice Chicken into small to medium size pieces.

Step 2: Heat oil in a frying pan and fry chicken, adding in garlic and onion until chicken is cooked through (to check the chicken is cooked, split the biggest piece in half, and check if it is 1, piping hot, and 2, white in the centre).

Step 3: Firstly set the heat to a medium setting. Once done, add in ginger, chilli powder, cinnamon, turmeric and white pepper. Let this set for 1 minute, then add in the chopped tomatoes and chicken stock.

Step 4: Whilst the dish is cooking, boil water in a saucepan and add in the rice.

Step 5: Return the frying pan to a simmer, and then gradually stir in the almonds.

Step 6: Stir in cream and yoghurt, and then cook gently for 3-5 minutes.

Step 7: Check the rice is done, and mix in a siv, pouring boiling hot water through the rice, making sure to clear out any starch left on the rice.

Step 8: Add the finished korma to a bed of rice and enjoy!

Chicken Bhuna – Heat Rating: 5/10

Another English favourite is the Chicken Bhuna. Being of a medium heat, many Brits seem to enjoy this dish as a tasty, yet slightly tongue tingling Indian Curry. We have added in ingredients for Chicken, however, Lamb also works extremely well in this dish, so consider using lamb as well. BBC Food has one of the best off site recipes we have seen so far for Chicken Bhuna, so below we have used their simple recipe:


800g Diced Chicken

300ml Water

2 Medium Onions, finely chopped (1 medium onion for puree)

2 tsp Ginger Puree

2 tsp Garlic Puree

200g Oil

4 tsp Mild Curry Powder

1 tsp Chilli Powder

2 tsp Garam Masala Powder

100ml Natural Yogurt

4 tbsp Tomato Puree

100ml Pureed Onions

1 tsp Tumeric Powder

Easy Way of Cooking

Step 1: To make the onion puree, firstly boil water in a small sauce pan. Then add some chopped onions and boil them until soft. Next, drain and puree with a hand blender/ food processor.

Step 2: Heat a separate large saucepan on a high heat. Once the pan reaches a high heat, add the oil and chopped onions and reduce to a low heat. Cook the onions slowly and gently until golden brown in colour.

Step 3: Make a paste of Ginger Puree, Garlic Puree, Curry Powder, Tumeric Powder, Chilli Powder and a splash of water. Add to the pan of onions and stir in well. Fryon a medium to high heat for 2-3 minutes, then add the Diced Chicken and stir in well.

Step 4: Mix the Yogurt, Tomato Puree and Onion Puree together in a jug with the water. Pour into the saucepan and make sure to mix well. Turn up the heat until the sauce begins to boil. Simmer for 15 – 20 minutes, making sure to stir occasionally.

Step 5: Finally sprinkle in the Garam Masala and stir in well for the final 2 minutes before serving.

Chicken Vindaloo – Heat Rating: 9/10

For all the heat searchers out there, there isn’t a much hotter dish than the infamous Vindaloo. If you’ve been brave enough to order the dish in a restaurant, then you may well be up for cooking it at home. The spice level for the dish can vary, dependant on what you want to put into it. However, for a generally spicy dish, we have listed ingredients and a step by step guide to making the perfect, eye watering Vindaloo.


800g diced chicken breast

2tsp mustard seeds

2tbsp cashew nuts
The marinade

2-3tbsp cider vinegar

1tsp brown sugar

6 garlic cloves

10 dried red chillies (preferably Kashmiri)

1in fresh ginger, peeled and grated

1tbsp tamarind paste (optional)

The masala

1tsp black peppercorns

3 cloves

1tsp cumin seeds

2tsp coriander seeds

1tsp cinnamon

1tsp turmeric

1tsp mustard seeds

500g onions, finely chopped

1 star anise

12 curry leaves

1tbsp brown or cane sugar

3tbsp cooking oil (or ghee)


Easy Way To Cook

Step 1: First of all, take out all of the marinade ingredients, and blend into a smooth paste, then cover and marinate for one to two hours.

Step 2: In a pestle and mortar or a spice grinder if you have one, grind all the spices together, making sure to leave out the star anise.

Step 3: Pour 1-2tsp oil (or ghee) into a large frying pan, and gently fry the spices for a few minutes to release their oils. After oils are released, pour in 1tbsp more oil, add the onions, curry leaves and star anise and cook until the onions are soft.

Step 4: Add in the diced chicken and garlic ginger paste, then add in the half teaspoon of salt and sugar with 3 tablespoons of water. Let this come to sizzle.

Step 5: Now all the ingredients are in the pan, let the Vindaloo cook for at least 60 minutes. Make sure throughout the cooking process, you are continuously adding in small drops of water to prevent any sticking to the pan. Keep in mind that the Vindaloo should be a thick curry, and not watery, so make sure not to add too much water.

Step 6: Once the 60 minutes is up, check that the meat is tender and cooked through. Then sample taste and remove the star anise.

Step 7: Heat the remaining teaspoon of oil in a separate pan on medium heat. Once it reaches a hot temperature, add in the mustard seeds. Once they start to pop, add the cashew nuts and fry for 2-3 minutes, stirring occasionally until golden. Serve the vindaloo with rice, and the seeds and nuts.

Let us know what you think of the recipes, and tweet us once you have tried them yourself. Additionally, if you know any of your own recipes, leave a comment below.