Rotisserie chicken is a wonderful time-saver, but rather than always eating it straight off the bone, we like to mix things up and turn that juicy meat into a yummy curry. This dish works equally well with a freshly roasted bird, or leftover meat. Serve it over quinoa with some sautéed greens for a simple, satisfying dinner.
The story goes that Mulligatawny was created by Indian cooks to satisfy the British need for a soup course, during the British Empire. The name derives from a healing broth known as “pepper water,” (milagu tunni) so we used our peppery Madras sauce as a base to create this simple soup hack. It’s a winner of a soup, and a great way to use up leftover rice in your refrigerator!
Biriyani is an Indian celebratory baked rice dish usually involving a lot of steps. We’ve streamlined the recipe into an easy one-pot casserole using our Madras Curry sauce for the full flavor without the effort. The garnishes are optional but if you have the time, they truly complete the dish.
This is one of our favorite ways to cook our Madras Curry. It’s a fiesty, peppery dish named for the region of Chettinad, in Tamil Nadu. The food from that region is famously delicious, with pepper, fennel, and coconut being signature flavors. Our sauce already has a peppery bite, but for this dish we like to give it an extra peppery kick!
Our Madras Curry makes an unbelievably good braising sauce, especially with lamb. In this recipe, you’ll slow-braise lamb shanks for 2 1/2 hours until the meat is falling off the bone. Spoon the remaining dense and flavorful sauce over the lamb, serve with polenta, and enjoy a swoon-worthy dinner!