Pollo al Chilindrón (Aragonese Chicken Stew)
A rustic Aragonese chicken stew with peppers, tomato, garlic, Serrano ham, and paprika.
Curry Stew recipes
464 curry stew recipes across every cuisine in the catalogue, with the full method on each page. Page 7 of 8.
Poulet Basquaise (Basque-Style Chicken)
Poulet basquaise simmers chicken with peppers, tomato, onion, garlic, herbs, and paprika for a bright Basque-style sauce.
Punjabi Aloo Tamatar
Aloo tamatar cooks potato in tomato until the tomato collapses around it.
Punjabi Aloo Wadiyan
Aloo wadiyan cooks potato with Amritsari wadi, which softens and flavours the whole gravy as it goes.
Punjabi Chole (Chana Masala)
Punjabi chole is a dark, tangy chickpea curry cooked with onion, tomato and a spice blend that deepens as it simmers.
Punjabi Dahi Arbi
Dahi arbi cooks colocasia in a yoghurt gravy seasoned with carom seeds.
Punjabi Dal Maharani
Punjabi dal maharani is a slow-simmered mix of whole urad, rajma and chana dal enriched with butter and cream.
Punjabi Dal Makhani
Dal makhani simmers black gram and kidney beans overnight with butter and cream until they turn glossy.
Punjabi Kadhai Mushroom
Kadhai mushroom tosses mushrooms and capsicum in a thick masala of pounded coriander seeds and dried red chilli.
Punjabi Kadhi Pakora
Kadhi pakora simmers gram flour fritters in a tangy yoghurt kadhi until they soften and soak it up.
Punjabi Khoya Paneer
Khoya paneer enriches a paneer curry with khoya, which makes the gravy denser and slightly sweet.
Punjabi Lauki Wadi Ki Sabzi
Lauki wadi ki sabzi pairs bottle gourd with crisp Amritsari wadi, which softens into the gravy as it cooks.
Punjabi Lobia Masala
Lobia masala simmers black-eyed peas in a Punjabi onion and tomato gravy.
Punjabi Matar Makhana
Matar makhana cooks fox nuts with green peas in a light onion and tomato gravy.
Punjabi Mushroom Matar Malai
Mushroom matar malai is a mild Punjabi curry of mushrooms and peas in a cashew and melon seed gravy.
Punjabi Nutri Matar Keema
Nutri matar keema uses soya granules and green peas in place of mince, cooked in a Punjabi onion and tomato masala.
Punjabi Palak Gosht
Palak gosht simmers goat meat with spinach until the meat is tender and the greens have thickened around it.
Punjabi Rajma Masala
Rajma masala simmers red kidney beans in a Punjabi onion and tomato gravy until the beans start to break and thicken it.
Punjabi Saag Chicken
Saag chicken cooks chicken into a base of spinach and mustard greens, so it eats like saag with meat in it.
Punjabi Sabut Moong Dal
Punjabi sabut moong dal is a rustic whole green gram dal simmered with onion, tomato and ghee until creamy but still chunky.
Punjabi Soya Chaap Do Pyaza
Soya chaap do pyaza cooks soy chaap with onion added twice, browned into the base and again late so it stays crisp.
Punjabi Soya Chaap Masala
Soya chaap masala cooks soy chaap in a Punjabi yoghurt and onion gravy it soaks up as it simmers.
Punjabi Tari Wala Paneer
Tari wala paneer keeps the gravy thin and the paneer soft, in the everyday Punjabi style rather than a restaurant one.
Purani Dilli Style Chicken Jahangiri
Chicken jahangiri is an Old Delhi Mughlai curry, mild and thick with cashew and cream.
Rajasthani Aloo Pyaz Paneer
Aloo pyaz paneer brings together baby potato, shallots and paneer in a Rajasthani yoghurt gravy.
Rajasthani Dahi Baingan
Dahi baingan cooks fried aubergine in a yoghurt and gram flour gravy spiced with cumin and fennel.
Rajasthani Dahi Bhindi
Dahi bhindi fries okra first so it holds up in a yoghurt gravy without going slippery.
Rajasthani Dal Banjari
Dal banjari cooks black gram with Bengal gram in a Rajasthani style, thicker than a dal tadka.
Rajasthani Gatte Ki Sabzi
Gatte ki sabzi simmers steamed gram flour dumplings in a Rajasthani yoghurt gravy, a dish built for a desert with no fresh vegetables.
Rajasthani Gulab Jamun Ki Sabzi
Gulab jamun ki sabzi is a Rajasthani wedding dish that puts fried khoya dumplings into a savoury gravy rather than syrup.
Rajasthani Junglee Maas
Junglee maas is a Rajasthani hunting-camp curry made with almost nothing but goat meat, ghee, garlic and dried red chillies.
Rajasthani Junglee Murgh
Junglee murgh is the Rajasthani camp dish made with almost nothing but chicken, ghee, garlic and dried red chillies.
Rajasthani Kaju Draksh Moong Dal
Rajasthani kaju draksh moong dal is a mild yellow mung dal finished with fried cashews, raisins and red chilli ghee.
Rajasthani Laal Maas
Laal maas is a fiery Rajasthani goat curry coloured with dried Mathania chillies and cooked down in yoghurt.
Rajasthani Malai Pyaaz
Malai pyaaz cooks whole small onions in a cream gravy until they turn soft and sweet.
Rajasthani Moong Moth Ki Dal
Rajasthani moong moth ki dal pairs creamy yellow moong with earthy moth beans and a chilli-ghee tempering.
Rajasthani Papad Ki Sabzi
Papad ki sabzi simmers roasted papad in a yoghurt gravy until it softens, a Rajasthani dish for when nothing fresh is at hand.
Rajasthani Papad Paneer Masala
Papad paneer masala combines roasted papad with paneer in a Rajasthani gravy that softens the papad as it sits.
Rajasthani Pittod Ki Sabzi
Pittod ki sabzi sets steamed gram flour squares and simmers them in a yoghurt gravy.
Rajasthani Pyaaz Tamatar Ki Sabzi
Pyaaz tamatar ki sabzi cooks onion and tomato down together into a Rajasthani sabzi that needs nothing else.
Rajasthani Safed Maas
Safed maas is the white counterpart to laal maas, goat cooked in yoghurt and cashew with no chilli colour at all.
Rajgira Kadhi
Rajgira kadhi thickens a yoghurt kadhi with amaranth flour instead of gram flour, so it can be eaten while fasting.
Rasedar Aloo Baingan
Rasedar aloo baingan keeps potato and aubergine in a thin, soupy gravy rather than cooking them dry.
Rawon (Javanese Black Beef Soup)
Rawon is a Javanese black beef soup with keluak, beef chuck, galangal, lemongrass, daun salam, tamarind, palm sugar, and bean sprouts.
Red Pork Pozole
A red Mexican pork and hominy soup with guajillo chile broth, served with crisp cabbage, radish, coriander, and lime-style lemon.
Restaurant Style Veg Tawa Masala
Veg tawa masala cooks mixed vegetables hard on a flat griddle, so the masala catches and browns rather than simmering.
Revithada (Greek Chickpea Stew)
Revithada is a Greek chickpea stew with onion, garlic, bay leaf, oregano, olive oil, lemon, and a lightly thick broth.
Rui Machher Jhol
Rui macher jhol is a light Bengali rohu curry with potato, nigella seeds and green chilli in a thin broth.
Saint Kitts Goat Water Stew
Saint Kitts-style goat water stew with tender goat meat, herbs, spices, and small dumplings.
Saint Lucian Green Fig and Saltfish
Saint Lucian green fig and saltfish with boiled green bananas, peppers, onion, and herbs.
Sarmale (Romanian Stuffed Cabbage Rolls)
Romanian sarmale are sour cabbage leaves wrapped around a pork-rice filling and simmered gently in a savoury tomato sauce.
Sayur Lodeh (Javanese Coconut Vegetable Stew)
Sayur lodeh is a Javanese coconut vegetable stew with chayote, water spinach, tofu, green beans, galangal, lemongrass, and makrut lime.
Scottish Cullen Skink
A warming Scottish Cullen skink made with smoked haddock, potatoes, leeks, and milk.
Seco de Res (Peruvian Cilantro Beef Stew)
A comforting Peruvian beef stew simmered with coriander, ají amarillo, peas, beans, and rice.
Senegalese Chicken Yassa
Senegalese chicken yassa is a bright lemon-mustard chicken dish with slow-softened onions that cook down into a tangy, glossy sauce.
Shaam Savera Kofta
Shaam savera hides a paneer ball inside a spinach kofta, so each one is green outside and white within.
Shahi Egg Korma
Shahi egg korma simmers boiled eggs in a Mughlai gravy of browned onion, cashew and poppy seed.
Shahi Govind Gatta Curry
Govind gatta stuffs gram flour dumplings with paneer and dried fruit before simmering them in gravy.
Shahi Kaju Khoya Makhana
Kaju khoya makhana cooks cashews and fox nuts in a khoya gravy, rich enough for a wedding table.
Shahi Paneer
Shahi paneer is the Mughlai version, paneer in a pale cashew and cream gravy rather than a red tomato one.