Scottish Food Blogger
Panang Curry – Thai Curry with a rich and thick curry sauce made with a homemade Thai Curry Paste. The main difference between a Penang Curry and Red Thai Curry is that Panang Curry is less fiery partly due to the addition of peanuts. I have added peanut butter for […]
The Recipe Usually the meat of choice for a Murgh Makhani curry is chicken breast pieces. The chicken chunks are first marinated in a spiced yogurt and are then grilled tandoori style. This method of cooking keeps the chicken moist but gives it a charred outside. The curry sauce is […]
Chicken with Marsala Sauce and Tarragon Carrots. Crispy skinned chicken breast, rich mushroom sauce flavoured with Marsala all served with roasted, tarragon spiked carrots. This dish is impressive but easy enough to make for a special dinner or would be perfect for a Sunday instead of a traditional roast. I’ve […]