Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Beef Madras
This beef madras is full-bodied, aromatic, and satisfyingly spicy. Tender beef simmers in a deeply flavoured tomato-based sauce with warming spices that build heat and depth.
It is perfect with steamed rice, naan, or chapati, and the flavour improves even more after resting. A proper curry-night favourite.
Method
20m1h 30m1h 50m
- Brown diced beef in batches in a heavy pot, then set aside.
- Sauté onion until soft, then add garlic and ginger.
- Stir in madras curry powder and cook briefly to bloom the spices.
- Add chopped tomatoes and cook until the mixture thickens.
- Return beef to the pot with stock; bring to a simmer.
- Cover and cook gently for 70–90 minutes until beef is tender.
- Stir in yoghurt at the end for richness and balance.
- Adjust seasoning and serve with rice or naan.
Ingredients
- 800 g Diced Beef
- 2 tbsp Madras curry powder
- 3 Garlic Cloves minced
- 2 tbsp Natural Yoghurt
- 1 large Onion finely chopped
- 1 tbsp Fresh Ginger grated
- 250 ml Beef Stock
- 400 g tin Chopped tomatoes
Notes
Always check seasoning and serve piping hot.
Prep all ingredients before cooking for smoother timing.
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