Madhur Jaffrey's Curry Nation: Britain's 100 Favourite Curries by Madhur Jaffrey

  • Spicy chickpeas, potatoes and beans in a tamarind sauce (Chana aloo chaat)

    from Madhur Jaffrey's Curry Nation: Britain's 100 Favourite Curries Madhur Jaffrey's Curry Nation by Madhur Jaffrey

    • Categories: Sauces, general; Appetizers / starters; Snacks; British; Indian; Vegan; Vegetarian
    • Ingredients: canned chickpeas; canned kidney beans; potatoes; red onions; tomatoes; lemons; tamarind sauce; chaat masala; coriander leaves
    • Accompaniments: Tamarind chutney
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Notes about this book

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Notes about Recipes in this book

  • Chicken in a coconut sauce (Kukupaka)

    • Charlotte_vandenberg on November 07, 2018

      Easy recipe. Very tasteful sauce. I find a whole chicken leg a little too much for one person, next time I’ll be making this with drumsticks.

  • Madhur's chicken tikka masala

    • Breadcrumbs on September 21, 2013

      p. 76 – Fairly simple to make though we did marinate and grill the chicken the evening prior so all that was left for Monday night Indian feast was to prepare the quick and easy Masala. I should add that the chicken does need to marinate in two stages. I thought some of the suggested cooking durations were underestimated in this recipe (eg. three of four minutes for tomatoes to become pulpy is simply inadequate). The recipe produced a flavourful dish though it isn’t my favourite version of this dish. Photo here: http://chowhound.chow.com/topics/915303#8337651

    • ALawson25 on September 21, 2025

      A pretty good recipe, a 4/5 for us. The meat was very tender and had a good flavour, the spice level was nice. Would probably make this again!

  • Nagore chicken curry

    • etcjm on September 23, 2021

      This took a little longer than I thought - it was just the cooking down of the different stages. I also opted to pop it into the oven, which then meant it was a bit watery. Soon solved though and the extra time was worth it. Great depth of flavour, really good. I thought with 4 dried chillies, and then a further 3 green chillies it would have been too hot, so stuck with the 4 dried and then 1 green, but there was no heat. I will do this again as I can't understand how anyone who visits wouldn't enjoy it. The quantity of coconut milk left from the tin makes the coconut rice to go with it.

  • Hot Punjabi king prawn curry

    • chris_ekq1sj on March 15, 2026

      Lovely flavour - I used less chillies than the recipe to tone down the heat a little bit. The chillies in the marinade get added late, so are pockets of spice.

  • Aubergine with nigella seeds

    • lilham on October 16, 2020

      Not to our tastes at all.

    • cookingGib on June 17, 2023

      p 102

  • Madhur's hot and sour aubergine

  • Peas with fresh Indian cheese (Mater paneer)

    • Breadcrumbs on September 21, 2013

      p. 123 – This is one of my personal favourite Indian restaurant dishes and Madhur’s version didn’t disappoint. The only gripe I have with this recipe is the quantity of chilies called for: 4-5 hot green chilies finely chopped. I used 2 and my paneer was super-hot. Obviously heat varies from chili to chili but I honestly can’t imagine using 5 of any chili in this dish. I also think this is the first time I’ve fried paneer and I can’t say I enjoyed the experience. Despite removing some of the moisture from the cheese with a paper towel, those little cubes of paneer splattered like crazy. I quickly grabbed my splatter guard but even when I lifted it to turn the cubes, I managed to get burned (nothing serious thank goodness) as hot oil splattered in my face. That said, the dish was outstanding. mr bc doesn’t especially love Indian food or paneer and he “loved” this dish. Photo here: http://chowhound.chow.com/topics/915303#8337651

  • Black dal

    • mimisingh on April 28, 2026

      Made this for lunch. It is a pretty good basic dal recipe and is really easy to prepare. I replaced the tomato puree with paste in a tube and I feel it turned out fine. I don't think I did the temper properly because my oil didn't separate but I was a little scared of waiting too long since I subbed the tomato puree. Either way it tastes pretty good and is satiating with a small bowl of rice. I like that it is a creamy thick dal and not soupy.

  • Coconut rice

    • etcjm on September 23, 2021

      Made with the leftover coconut milk from making chicken nagore from the same book (which was excellent). My rice did end up a bit like rice pudding, but when with the saucy curry, it didn't really matter. Added to the overall dish and will keep more of an eye on it next time.

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Reviews about this book

  • Yum.Fi

    If you like Indian food or are willing to try it and want a great easy-to-follow, balanced book this may be for you. It can, and will, lead on to greater things and maybe a little curry addiction...

    Full review
  • ISBN 10 0091949939
  • ISBN 13 9780091949938
  • Published Oct 11 2012
  • Format eBook
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Ebury

Publishers Text

Madhur Jaffrey, television's most-loved Indian cook, returns to our screens for a major new series for the Good Food Channel in October 2012. Travelling across Britain, visiting local Indian and South Asian communities, Madhur reveals how it's possible to sample virtually the whole of Indian cuisine without ever leaving the British Isles. In the official tie-in book to the series, Madhur showcases her favourite recipes with influences from all over the subcontinent: Punjabi, Goan, Parsi and Bengali amongst others. Madhur's recipes conjure up the colour and vitality of this vibrant culture, but keep to her mantra that Indian food doesn't need to be complicated. Always, innovative and contemporary, Madhur will even give some of these traditional recipes a twist - pairing Aloo Gobi with a very British roast lamb, for example. Whether it's the spicy, lentil-based specialities of Rajesthan, kebabs and kormas from Delhi, or coconut-infused curries from Kerala, we will accompany Madhur on her very personal tour of our modern-day Curry Nation.

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