add 170g/6oz of the Punjabi curry paste along with 50ml/2fl oz double cream, 2 tsp tamarind chutney and 200ml/7fl oz water and simmer until the sauce comes together and the chicken is cooked through.

Their tanginess and juiciness make them a perfect base for various recipes. Image Credit ... It is flavoured with ginger, garlic, mustard seeds, curry leaves and chilli. This delectable tomato chutney ...

This flavor-packed, 35-minute curry features chicken coated in a rich, spiced tomato sauce and topped with toasted ... raita and Indian pickles, or with chutney. Ground pistachios are combined ...

The chutney was developed by Okayama Machiokoshi ... Yoghurt is added to make the dish moderately sour. Okayama curry sauce has also been used for curry bread, pasta, pizzas and quiche dishes ...

The sauce is spiced with red curry paste (adjust to your liking), mellowed by cream, and sweetened ever so slightly with mango chutney. The vegetables are placed directly into the casserole dish ...

Tandoori chicken is one of the world's most popular Indian dishes, thanks to the big flavor that comes from cooking the meat ...