cook. taste. inspire


Make the most out of your Spiced curry sauce! I’ve put together some of my favourite recipes that I learned from my mum when I was growing up. These recipes are authentic - so make sure you grab some friends around a table.


Chicken Khorma (serves 2-3)


 450g of chicken thighs (with or without bones)

1 tub of Spiced khorma sauce

1-2 tbsp. plain natural yogurt

1tbsp. ground almonds

Chopped coriander leaves for garnish

Salt to taste


  1. Marinate chicken pieces in yogurt and season

  2. Gently defrost your Spiced khorma sauce in a pan until gently simmering.

  3. Once the oil has separated from mixture add the meat pieces and keep stirring to seal for 5/10mins (add splash of water to stop mixture sticking)

  4. When the oil begins to separate add the ground almond to the pan stirring in well


Radish Curry


 2 large bunch of fresh radish sliced with the radish tops if possible.

1 small or ½ med onion sliced

3-4 green chillies finely sliced

a large handful of coriander

1 tsp. turmeric

2 tsp garlic and ginger paste

2 tsp. ground coriander

salt to taste

rapeseed oil



1. Fry the onions in 1-2 tbsp. rapeseed oil until just golden

2. Add all the spices (or 1 Spiced Dopiaza Sauce) and the radish and stir well until the oil separates

3. Add the fresh green chillies and coriander stir well


Seabass Curry (serves 3-6)


 1 kg firm seasonal fish like sea bass, gurnard etc.

2 med onions sliced

400g chopped tomatoes fresh or tinned.

1 tsp. turmeric

1 tsp. paprika

1 ½ tsp. ground coriander

¾ tsp. chilli powder

2 tsp garlic & ginger paste

2-3 “ cinnamon

6 cardamon pods

1 tsp. whole black peppercorns

2 bay leaves

2 tbsp. rapeseed oil

1 tsp. salt

Handful of coriander


1. Sprinkle the fish with some salt chilli powder and turmeric and set aside in fridge.

2. Fry onions until softened and golden in colour (10-15 minutes), then add all the whole spices.

3. Fry together for 2-3 minutes until they release their aroma.

4. Add spices and cook for a further 5 minutes until the oil separates.

5. Add a splash of water if needed. (Alternatively use 1 SpICED Rogan Josh sauce)

6. Gently seal the fish pieces in a frying pan, and add them one by one to the sauce.

7. Finish cooking for another 3-5 minutes.


Dhal and Spinach (serves 4-6)


1 cup of yellow split lentils washed and soaked in water (1 “ above surface of lentils)

1 med onions sliced

1tsp. garlic & ginger paste

1 tsp. turmeric powder

¾ tsp. chilli powder

1 ½ tsp. ground coriander

Handful of coriander

Small pack 300g of baby spinach leaves.

2 tbsp. rapeseed oil

1 tsp. salt (to taste)


1. Add the turmeric to the lentils and bring to boil before simmering until all the water is absorbed and lentils are fully cooked.

2. Add all the spices, and mix in with 1 cup of water. (Alternatively use 1 SpICED Dopiaza sauce)

3. Cook for 10 minutes. Fry onions in another pan until soft and golden brown, add to the lentils and stir in

4. Now add the spinach, stir in well and add a hand full of fresh coriander


Lamb Pasande Kebab (serves 4-6)


1 kg lamb (shoulder or leg)

1 tsp. garlic & ginger paste

2 onions sliced

1 tsp. fenugreek leaves

250g yogurt

2 green chilies

1/2 tsp. chili powder

1 tsp. turmeric

½ tsp. garam masala (optional)

Salt to taste


1. Cut the meat into 3” pieces about 1cm thin

2. Add green chilies, garlic & ginger paste, onions in to a food processor and blitz well into a smooth paste.

3. Transfer to a mixing bowl season with salt and add the chili powder turmeric garam-masala , yogurt and dried fenugreek leaves, and mix together. (Alternatively you can use 1 defrosted Spiced Pasande sauce)

4. Generously coat the meat pieces with this marinade and leave for an hour in the fridge or overnight

5. Cook either on a hot BBQ or a hot grill pan on both sides for a few minutes each until reddish brown.

Spiced-8243 (1).jpg

Beef Khorma with Potatoes (serves 2-3)


450g Stewing Beef cut into 2” pieces

1 tub Spiced khorma sauce

1-2 tbsp. natural yogurt.

1-2 med potatoes peeled and diced 1-2 “.

Chopped fresh coriander

1-2 green chillies chopped

Salt to taste



  1. Marinade the beef pieces in the yogurt for 1hr or more.

  2. Defrost your Spiced khorma sauce in a pan heat gently until simmering.

  3. Add the marinated beef to the sauce, and cook for 10 min. Add water to almost cover the meat.

  4. When the beef is tender, add cubed potatoes and stir well, and cook till potatoes are just cooked through.

  5. Turn off heat


Tandoori roast chicken (serves 4-6)


1 large chicken skinned

1 med onion chopped

250g. natural yogurt.

1 tbsp tandoori mix

1-2 finely chopped green chillies

2tsp. garlic & ginger paste

Juice from ½ lemon

Handful of coriander

Ghee or oil to taste


1. Place all the marinade ingredients into a food processor and blend to a paste. (Alternatively use 1 de-frosted SpICED Makhani sauce and yogurt) Coat all the chicken and leave for 2-3 hours or overnight.

2. Place in baking tray in hot oven 210 C or BBQ roaster for 25-30mins.


Hyderabadi Duck Biryani (serves 3-4)


 1kg Duck breasts cut into 2“ thick pieces

250g natural yogurt

125g Ghee

2 large or 3 med. Onions finely sliced

(2-3 tsp. garlic & ginger paste)

½tsp. chilli powder

Salt to taste - or 1 tub Spiced dopiaza sauce)

1 large handful of chopped mint leaves

1 large handful of chopped fresh coriander

2 green chillies chopped

1 tsp. cumin, coarsely ground

Seeds of 7 green cardamoms

6 whole green cardamoms crushed

2 cinnamon sticks 5cm long

10-12 whole black peppercorns

3 cloves

500g Basmati rice

½ tsp. garam masala

½ tsp. saffron strands (soaked in a little warm water for 1-2 hrs

Juice of 1 lime


1. Marinade the duck pieces in yogurt 1 hr or more (pref. overnight)

2. In a large pan heat the ghee and fry the onions until they are golden brown, reduce heat

3. When browned well remove from pan and place onto some kitchen paper

3. Add the marinated duck pieces to the pan and keep the yogurt aside and fry for 10 mins.

4. Then add 2/3 of the fried onions, all the herbs (keep some herbs for garnish) and spices and some salt and stir in well. (add the Spiced dopiaza sauce if using)

5. Cook for about 15 mins. or until duck is tender, add water if mixture is sticking.

6. When duck is cooked turn off heat and keep aside

7. Put rice on the hob and bring to boil, but keep stirring occasionally.

8. When rice is half cooked strain rice in a large colander.

9. Allow the rice to drain well

10. In the rice pan add some ghee and coat the bottom of the

pan (this will give a lovely crisp crust) gently place half of the rice in the pan and then a layer of the lamb mixture

11. Top with another layer of rice.

12. Make 4/5 holes with the end of a wooden spoon through the rice and duck as steam holes.

13. Evenly pour the saffron and lime juice over the surface, and dot some more ghee or butter around the surface

14. Put a tight fitting on top and simmer on a very low heat for 20-30 mins.




1kg pheasant breasts cut into large bite size pieces

2-3 tsp. of garlic & ginger paste

1 tbsp. tandoori mix

250g natural yogurt

1 large onion finely chopped

1-2 green chillies finely chopped (optional)

1 lemon

3-4 tbsp. ghee or butter & oil

6-8 tomatoes finely chopped (1 tin chopped tomatoes)

1 tsp. paprika

1-2 tsp. cumin coarsely ground

2 tbsp. cream

Fresh coriander to garnish

Salt and black pepper to season

(Or a tub of Spiced makhani sauce with 250g yogurt)



1. Put yogurt into a bowl add tandoori mix, half of garlic & ginger paste, and green chillies if using and mix into a lovely paste. (If using Spiced makhnai sauce &  yogurt mix all together and marinade)

2. Coat the pheasant pieces well with the mixture and cover and leave overnight to marinate.

3. Place pheasant pieces on an oven tray and dot with butter or ghee

4. Cook at 200 C for 15-20 mins or until meat is cooked and starting to brown and juice runs clear.

5. In the meantime gently fry the onions until soft and then add rest of garlic & ginger paste (or the rest of the Spiced makhani sauce), ground cumin and paprika and fry together for 5mins

6. If it starts to stick, add splash of water.

7. When the oil starts to separate, add the chopped tomatoes and stir well and simmer for 10 mins or so, until the oil begins to separate from the mixture.

8. With a hand blender blitz the onion and tomato sauce to a med textured sauce.

9. Add the pheasant tikka pieces to the sauce with any juices and mix well, simmer for 5mins and check for seasoning. (Squeeze ½ juice of lemon into sauce)


Chapattis (serves 4-6)


1 cup of chapatti flour (or stone ground wholemeal flour)

Jug of warm water


1. Place flour into mixing bowl and make a well in the centre

2. Fill with some of the warm water and bring together to make a firm dough.

3. Add a little water as necessary until all the flour is incorporated in one clean mound.

4. Now start kneading for 5mins or so until the dough is soft but firm (it should not be sticky) keep adding a splash of water if it gets too firm

5. Cover and set aside for 3omins or longer.

6. Put your chapatti pan or flat griddle on the stove on a moderate heat.

7. Make small golf ball size portions of the dough.

8. Now start rolling them out on a flat clean surface or chapatti board so that they are about 7-8” circles.

9. Try to roll them out very evenly as this will help them cook better.

10. When the pan is ready place your rolled out chapatti onto the pan and after about 3-5 sec the colour of the dough will get slightly darker, flip it over straight away.

11. Now wait to see air bubbles under the surface of the chapatti, once there are quite a few, check underneath, if there are several brown spots it is ready to be flipped over again either onto a gas

flame or back onto the pan and gently pressed all the way around. (This takes seconds, so be quick or the chapatti will burn)

12. Carefully remove from pan onto a serving plate.

Now finish off the rest.