Indulge in these fantastic curries from @annasfamilykitchen! Whether you choose from delectable favourites or have your family try something a bit different – Anna’s curries are the ultimate in comfort food and perfect winter warmers!

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Lamb Rogan Josh

This gem of a curry requires about 10 minutes prep then a good few hours in a low oven or slow cooker. Loosely based on an on old Jamie Oliver recipe, I’ve put my AFK spin on it simplifying the prep and cooking process into 4 easy steps. Most of the ingredients are in the paste and I’ve replaced the whole spices which need toasting and grinding with ground spices. Neck fillet is the best cut for a lamb curry in my opinion. When it’s slow cooked, the meat falls apart at the touch of a fork.

INGREDIENTS for 4
800g lamb neck fillet cut into 1 inch pieces
1 onion sliced
3 bay leaves
400g chopped tomatoes
300ml stock
100ml red lentils

For the paste:-
2 red peppers from a jar
2 tbsp tomato puree
5 garlic cloves
10cm ginger
1 tsp hot paprika
1 tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
1 tbsp Garam Masala
1 tbsp balsamic Vinegar

METHOD
Add a lug of oil to a pan and add the lamb, onions and bay leaves. Season generously. Colour for 10 minutes whilst you make your paste.

Whizz together the paste ingredients. Add the paste along with the chopped tomatoes, stock and lentils to the pan.

Bring to a simmer and put in an oven (130 fan, 150 conventional) for 2-3 hours. Alternatively put in a slow cooker all day.

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Paneer, Spinach & Pea Curry

This curry was inspired by the Indian dish, Matar Paneer but as always I’ve put my spin on the classic and have added spinach for extra goodness! Despite being cheese based, it’s a really fresh curry. I’ve kept the recipe super simple using just a few ingredients and condensing it into a few steps.

INGREDIENTS for 4
450g paneer cheese cubed
150g frozen peas
100g fresh spinach
1 tsp each ground cumin, coriander & turmeric
1 tbsp ground nut oil
5 fresh plum tomatoes
4cm ginger
4 garlic cloves
1 onion
1/2 tsp salt
2 tsp Garam Masala
Juice of a lemon

METHOD
Toss the paneer in the turmeric, cumin, coriander and ground nut oil. Blitz the onion, tomatoes, salt, ginger and garlic into a paste.

Heat a pan colour the paneer cubes on all sides. Remove from the pan and add the paste. Let it simmer for 10 minutes adding a splash of water to loosen it.

Add garam masala, the frozen peas and return the paneer to the pan. Simmer for 5 minutes then stir though the spinach and lemon juice.

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Butter Chicken Curry

I’ve simplified the recipe for this takeaway favourite so that it’s family friendly, much healthier and achievable at home. It takes just 5 minutes to prep and 30 minutes to cook.

INGREDIENTS FOR 4
1kg skinless boneless chicken thighs (or breasts if you prefer)

For the marinade:
2 tsp ground cumin
1 tsp ground coriander
2 tsp paprika
1-2 tsp hot chilli powder
3 garlic cloves, crushed
Thumb-sized piece ginger grated
200g natural yoghurt
Juice of 1 lemon

For the curry
30g butter
1 large onion sliced
2 garlic cloves crushed
3 cardamom pods
1 tsp turmeric
1 tsp Garam Masala
200g passata
300ml chicken stock
50ml Greek Yoghurt or 30ml double cream
50g flaked almonds, toasted

METHOD
Cut each chicken thigh into 3. Mix together the marinade and coat the chicken in it. Set aside for 20 minutes or longer if you have time.

Heat the butter in a large pan and add the onion. On a medium heat, colour the onions for 10 minutes then add the cardamom, turmeric, garlic and garam masala. Stir and cook for 1-2 minutes before adding the chicken with its marinade.

Colour the chicken for 10 minutes then add the passata and stock. Simmer for 20 minutes then stir through the yoghurt or cream. Finish with the toasted flakes almonds and fresh coriander.

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Salmon & Spinach Curry

This is possibly the quickest, easiest curry you’ll ever make which is why I serve it at least once a month! Its super healthy and family friendly too. The curry sauce can also be made in advance so when you’re ready to eat all you have to do is add the salmon and cook for 7 minutes, then wilt in the spinach.

You could switch the spinach for peas or the salmon for cod or prawns.

INGREDIENTS for 4
1 onion chopped
2 bay leaves
3 garlic cloves crushed
5cm ginger chopped
1 red chilli deseeded and finely chopped
1/2 tsp Maldon salt
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp turmeric
20g bunch coriander, stalks chopped
1 tbsp Balsamic Vinegar
250g fresh plum tomatoes quartered
200g fresh spinach
500g salmon, skin removed, cut into large chunks

METHOD
Soften the onion in a lug of oil together with the bay leaves for 10 minutes. Add the garlic, ginger, coriander stalks and chilli. Colour for another 2 minutes. Add all the dried spices and turn up the heat then add the balsamic vinegar. Throw in the cherry tomatoes and 100ml water. Add the salmon pieces and spinach. Carefully stir so that the salmon is coated in the sauce but doesn’t fall apart.

Simmer for 7 minutes. Finish with fresh coriander and serve with rice or Indian bread (I make cheats Chapatis by warming tortilla wraps, wiping them with a knob of butter then sprinkling over Nigella seeds).

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