I had some leftover puréed mango and searched the web for possible uses. I saw a chicken mango curry and this is my take on it. Was very tasty but the mango flavor was barely noticeable. If you want a stronger mango taste I suggest doubling the mango but you will need to cook the sauce longer to get the desired thickness.

#mysterybox3Olyaa Kaaju Chi Bhaaji is a speciality from Konkan region in Maharashtra. You will find a variety of dishes prepared using these tender cashews in the Konkan region, some sweet, some savoury! With the onset of summers, arrive the tender cashews in the markets.Olyaa Kaaju Chi Bhaaji which is a gravy made from coconut, with very little spices. Again there is no ginger garlic or jaggery used in this recipe, and still the taste is awesome. This is mainly because of the sweet tender cashews which impart their flavour to the dish! I am not highlighting the benefits of cashewnuts here as all are generally aware of the same, and I feel that the deliciousness of this dish is it’s main highlight!

Flavorful curry chicken served over sticky rice.This is a very mild version. To add more spice add one scotch bonnet pepper (whole) to your sauce as it cooks.

Curry!!! My favorite dish for a lazy weekend. This dish is very easy to make, and it will warm up your stomach to entire body after 1 bite!Very flexible recipe! Feel free to change the heat level with the curry block you use! 🔥#curry #lunch #dinner #Japanese #chicken

People make all sorts of curries. Some add coconut milk, some add cream & others vary the spices. When the chicken is half cooked, you can taste the gravy & add salt or spices according to your wish. If you want a less spicy curry reduce the quantity of the powders used. You can even add coconut milk. Curries never taste the same. Let's try this one for a change.

Super delicious restaurant style butter chicken anyone can make at home. This dish is based on the British Indian Restaurant style.NOTES:If you're missing any spices don't worry. substitute for something similar if you can and if not that's ok too! the closer you can get to this recipe the better.This is a very indulgent meal, if you want to cut down the amount of butter... don't. Eat something else. Cutting back on the butter will ruin the dish as it is the heart of the dish.If you like more spice add 1 or 2 chopped green chilli to the onion as you are sauteing and blend together into the onion paste.You can use tandoori masala paste but i find these too sweet and much prefer the powdered form. you can buy from Indian grocer or on ebay etc.Cream will make the dish more or less rich. feel free to adjust this ingredient as you please.Ideally you want the chicken to be ready to add to the gravy as it comes out of the oven. I place chicken in the oven as i begin to saute whole spices. The timing is up to you but don't worry if it doesn't match up perfectly. You're better off having the gravy ready early as you can just continue to add water if it thickens too much. If the chicken is ready far too early i would advise continue cooking on a low heat (70 degrees celcius) until cooked through completely.

Aloo Kofta Curry is a delicious North-Indian recipe which is prepared with potatoes, cheese and spices. This vegetarian main dish is easy to cook and full of flavours. The spicy taste of the curry and creamy taste of the koftas will satiate your taste buds craving for a rich dish. Try this delectable dish on occasions lie pot luck, kitty parties, buffet or anniversaries

Its spicy, tangy, pickled curry would rock your taste buds. I used to make it with ready made packet masala few years back. But now I use my own spices to make this for special occasions. The pickle spices and the aroma of achar gosht will make your loved ones tummy roll.

My daughter badgered me to make curry with a pressure cooker. She says the vegetables cooked in a pressure cooker taste a lot sweeter.The vegetables releases enough water for the pressure cooker. That's why you should only add a modest amount of water. Otherwise it will turn out runny and thin. For 12 servings. Recipe by Fuwarin

The baked chikuwa is cooked to tender perfection. By baking them in a covered pan, their flavor will seep into the other ingredients.If you add the chikuwa in on top when steaming, then the cabbage will soak up the flavor, and you can make this deliciously in a pot other than a Tajine pot.(You can also heat it up in a silicone steamer in the microwave).Add as much mayonnaise as you like. Recipe by tearstar

This has been my go-to meal prep during quarantine. It’s healthy and makes a lot of food. I have the Instant Pot Ultra which allows me to sous vide the chicken, instructions for which I have included here. If your instant pot does not have the “Ultra” mode, you can of course cook the chicken any way you want; or you can leave it out and make this a veggie curry! But I would not recommend pressure cooking the chicken in the pot with the rest of the vegetables.

Between my friends and the internet I have come up with this recipe for Thai coconut curry. I will try to give accurate measurements. You may alter ingredients for taste, spice, or diet preferences.