BIR Style Curries Archives

Methi Chicken Curry Recipe

Methi Chicken Curry Recipe The distinctive flavour and aroma of fenugreek (methi) make this curry stand out from the crowd. Both the leaf (ideally fresh, not dried) and seeds are used in this recipe. The whole and crushed spices added at the beginning provide an...

Moghul Curry Recipe

by Richard Sayce

BIR Moghul Curry Recipe The Persian-influenced cuisine of the Mughals is traditionally rich and extravagant, often including cream, fruit, and nuts. The Mughal Empire spanned most of the Indian subcontinent dating back from the 16th to the early-mid 18th century. They...

Vindaloo Curry Recipe

by Richard Sayce

Vindaloo Curry Recipe Needing little introduction, vindaloo is a hot and spicy curry with prominent flavours of tomato, chilli, vinegar, and black pepper. I like to use a star anise in vindaloo – the taste pokes through the heat and gives a subtle dimension of...

Butter Chicken Recipe

by Richard Sayce

BIR Butter Chicken Recipe Butter chicken, as the name suggests, is an indulgent and very delicious curry. It’s mildly spiced and lavished with butter and cream. The inclusion of cleverly selected aromatic spices and the addition of tomato paste propel this...

Ceylon Curry Recipe

by Richard Sayce

Ceylon Curry Recipe This restaurant style curry is a tip of the hat to South Indian and Sri Lankan cuisine with its use of coconut. My spicy version includes both coconut flour/powder and coconut milk. It is also rich in tomato flavour, which contrasts well with the...

Nimbo Curry Recipe

by Richard Sayce

Nimbo Curry Recipe Here’s a tangy and uniquely special curry featuring shatkora (an Asian citrus fruit very popular in Bangladesh). On a visit to the newly opened Kingsway Lounge in Warrington, owner and chef Mohammed Ali demonstrated their Lamb Nimbo menu offering,...