Fire up family meal times with homemade curry classics using Mrs Crunch’s spice-and-easy recipes – The Sun

Fire up family meal times with homemade curry classics using Mrs Crunch’s spice-and-easy recipes – The Sun


IF you are looking for a hot deal, it is National Curry Week and the supermarkets have some super deals – or should that be dhals? – offering best-loved dishes for less.

Pick up a tasty fakeaway – or make your own curry with my spice-and-easy recipes from

Chicken jalfrezi

(Serves four)

You need:

  • 2 tbsp sunflower oil
  • 1 kg chicken thigh fillet, cut into thick slices
  • 570ml chicken stock
  • 2 large onions, finely diced
  • 2 red peppers, cut into strips
  • 6 garlic cloves
  • 5cm root ginger, finely chopped
  • 3 fresh chillies, deseeded, finely diced
  • 1 tsp turmeric
  • 3 tsp cumin seeds
  • 3 tsp ground coriander
  • 6 tsp paprika
  • 1 can chopped tomatoes
  • 1 bunch coriander, chopped
  • 1 tsp sugar
  • 3 bay leaves
  • 2 tsp garam masala


  1. Preheat oven to 150C/130 fan/gas mark 2. Heat one tablespoon of the oil in a large casserole dish over a moderate heat until hot.
  2. Add a handful of the chicken, season and leave to stick to the base of the pan to brown. Turn and brown the other side only when the meat releases itself from the bottom.
  3. Repeat this process until all the chicken is cooked, loosening the browned cooking juices on the base of the pan between batches with a splash of stock or water. Add this to the browned meat. Add a little oil to the pan between batches.
  4. Season and fry the onions and peppers in 1 tbsp of the oil until golden brown. Add the garlic, ginger, chilli, turmeric, cumin, ground coriander and paprika and gently fry for 30 seconds. Return the meat and cooking juices to the pan.
  5. Over a low heat, stir in the tomatoes, some of the chopped coriander, the sugar and top up with stock or water so meat is covered. Add the bay leaves. Cover with a lid and bring to the boil.
  6. Remove the lid and skim off any fat or scum on the surface. Replace lid and cook in the oven for 90 minutes, removing from oven every 30 minutes to skim off fat and add water as necessary, so the meat is just covered.
  7. When meat is cooked, stir in the garam masala, season as necessary. Serve sprinkled with chopped coriander leaves.

Hot deals

TASTES OF INDIA: Sainsbury's just launched its new range of Taste The Difference meals inspired by different regions in India.
The range of five meals includes Mangalorean chicken curry with tempered mixed lentils and browned onion rice, £4.50, and jackfruit biryani with spiced basmati rice and rich biryani sauce, £4.

VEGGIE GOOD: Buy two for £5 on selected dishes from Morrisons’ vegetarian V Taste range including Morrisons sweet potato katsu curry and Morrisons V Taste butternut squash and chickpea curry, £3 each.

IN THE BAG: Grab a Waitrose Takeaway Bag for two for £8.50 including chicken tikka masala and chicken korma, with bombay potatoes, pilau rice and two plain naan breads.

MAD FOR MADRAS: Get three £2.50 curries for £6 at Morrisons, including chicken madras, chicken tikka masala, chicken jalfrezi, chicken korma and chicken rogan josh – all of them come with pilau rice.

Vegetable biryani

(Serves two)

You need:

  • 1 tbsp sunflower oil
  • 1 onion, peeled and finely sliced
  • 2 cloves garlic
  • 2cm root ginger
  • 1 tbsp garam masala
  • 200g tenderstem broccoli, cut into 2-3cm pieces
  • 300g basmati rice, cooked
  • 25g toasted flaked almonds
  • 25g sultanas
  • 4 tbsp natural yoghurt
  • 1 handful coriander, chopped


  1. Heat the oil and fry the onion over a medium heat for about ten minutes or until golden.
  2. Stir in the garlic, ginger and garam masala and cook for a minute. Add the tenderstem and continue to fry everything for a couple of minutes until the tenderstem is beginning to soften.
  3. Stir in the cooked rice, half the almonds and all the sultanas. Season, then increase the heat and stir-fry for a few minutes until the rice is completely heated through. Stir in the yoghurt and most of the coriander then spoon on to plates.
  4. Scatter over the remaining almonds and coriander, and serve straight away.

Pick a dinner winner

THE Great Curry Takeaway – your vote matters!

There are three new curries on the Morrisons shelves, but only one can stay for good.

And it is up to you to decide which is the winner. Have a taste of Morrisons bangin’ chicken bhuna, big smoky chicken tikka masala, and cheeky garlic chilli chicken, all currently reduced from £3 to £2.

Then go to the Morrisons Facebook page to vote for your favourite.

Get your vote in before October 22 and the winning dish will be announced a week later.

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