You are currently viewing Curries of the World – Recipes, Sri Lankan – Ala Theldala, Japanese – Curry Doria, Indian – Butter Chicken

Curries of the World – Recipes, Sri Lankan – Ala Theldala, Japanese – Curry Doria, Indian – Butter Chicken

Curries of the World Recipes

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners.

We cooked:

  • Murgh Makhani – Traditional dish from New Delhi, also known as Butter Chicken
  • Ala Theldala – Sri Lankan dry potato curry with a punch, not your ordinary side dish!
  • Curry Doria – Japanese one pot curry gratin

murgh makhani – Butter chicken

Ingredients – Serves 4:

  • 800g diced chicken 
  • 1 large onion
  • 1 small red onion
  • 1 tsp garlic paste
  • 2 inches ginger – peeled and grated
  • 4 green chillis, chopped – use less if you prefer less heat
  • 3 large tablespoons of chopped tinned tomatoes
  • 4 tablespoon natural yoghurt
  • 150g butter
  • 50 ml olive ir vegetable oil
  • 6 bullet chillis – sliced and deseeded 
  • 1 red pepper, chopped and deseeded
  • handful of fresh coriander
  • 250ml fresh cream
  • 1 tsp ground fennel
  • 1 heaped tsp garam masala
  • 1 headed tsp red chilli powder 
  • 1 tsp salt
  • 2 heaped tsp ground coriander
  • 1 tsp mango powder


Heat the vegetable oil with 100g of the butter, when melted fry the onions on a medium heat until brown and soft.

Add the garlic and ginger, fry for 2 minutes roughly.  You will see the colour darken.  Then add the tomato, green chilli, all the dried spices and salt – cook for 3 minutes

Add the yoghurt, mix well and add the chicken.  Make sure the chicken is well covered and stir to make sure the meat is sealed on all sides.

cover the pan, reduce to low heat and simmer for 10-15 minutes until the chicken is cooked through.

Add the bullet chillis and red pepper and increase heat so the excess liquid bubbles off – stir occasionally

The peppers will have softened – then add the cream and increase the temp until the cream is incorprated into the liquid.  The sauce is thicker and darker now.

remove from the heat – sitr through the fresh coriander and the remaining butter.  You can leave the butter in a lump on top to melt slowly – but do stir though before you serve

ala tel d’ala – Sri lankan potato curry

Ingredients – Serves 4:

  • – 4 big potatoes- roughly 200g each, peeled and diced (3x3cm)
  • – 1 big onion, peeled and sliced
  • – 5 curry leaves
  • – 1tsp of black mustard seeds
  • – 1tsp of ground turmeric
  • – 1/2 tsp of chilli powder
  • – salt and pepper to taste
  • – 3tbsp of cooking oil
  • – 1 red chilli, sliced
  • – Handful of chopped coriander


Place potatoes in a pan of cold water, season well and bring the boil. Cook for 10 minutes, then drain.

Heat the oil in a large frying pan, add onions and saute until caramelised.

Next, throw in curry leaves, turmeric, chilli powder, sliced chilli and mustard seeds.

Add potatoes and fry until they are golden all over.

Season well and garnish with chopped coriander

curry Doria

Ingredients – Serves 4:

  • ½ onion
  • 1 celery stalk
  • 1 carrot
  • 2 cloves garlic
  • 1 Tbsp extra virgin olive oil
  • 1 bay leaf
  • 180g ground beef
  • 180g ground pork
  • salt and pepper to taste
  • 1 Tbsp Japanese curry powder
  • 1 ½ cups chicken or vegetable stock
  • 2 Tbsp tonkatsu sauce (Homemade tonkatsu sauce recipe)
  • 2 Tbsp ketchup
  • 2 Tbsp unsalted butter (separated)
  • 1½ cup of grated cheese of your choice
  • 2 Tbsp panko (Japanese breadcrumbs)

For Cooking Rice:

  • 3 rice cooker cups uncooked Japanese short-grain rice (3 rice-cooker-cups (180 ml x 3 = 540 ml) yields roughly 5 servings (5 cups);
  • 600 ml waterparsley, chives and coriander (for garnish)


  1. Gather all the ingredients. Start cooking rice with a rice cooker. You will also need 2 medium-size baking dishes or 1 large baking dish.
  2. Dice the onion, celery, and carrot into small pieces.
  3. Heat olive oil over medium heat and add crushed (or minced) garlic and a bay leaf (if you tear in half, the fragrance will come out faster).
  4. Saute minced onion and celery over medium high heat until they are almost translucent.
  5. Add carrot and cook until tender.
  6. Add the meat and break it up, stirring occasionally. Cook until the meat is no longer pink.
  7. Season with salt and pepper.
  8. Add 1 Tbsp curry powder and 1 ½ cup chicken/vegetable broth. If the liquid doesn’t cover the ingredients, you will need to add more broth or water.
    Cover with the lid and bring to a boil. Once boiling, uncover and skim off the foam, fat, scum off from the liquid. It’s important to get rid of them so that you can achieve a nice and clean results. Reduce the heat to medium low and cook for 5 minutes.
  9. Add 2 Tbsp Tonkatsu sauce, 2 Tbsp ketchup, and 1 Tbsp butter. The meat mixture should be a bit on saltier side than bland taste. You will be eating this dish with rice, so make sure it’s well seasoned. Cook and reduce the sauce until you see the bottom of the pan, about 10 minutes, and turn off the heat.
  10. Use the other 1 Tbsp butter to grease the sides and bottom of the baking dish(es). Place the steamed rice in the baking dish.
  11. Place the meat mixture (and sauce, if you like) on top of the rice. Then sprinkle with cheese. Finally sprinkle panko on top to add crispy texture.
  12. Pre-heat the oven to 185C. Bake for 2-3 minutes until the cheese has melted and you see nice char on top. Everything is already cooked, so all you need to do is melt the cheese and make it piping hot.
  13. Sprinkle chopped herbs on top and serve immediately.

Chicken Katsu – Additional Recipe To Try

Ingredients – Serves 4:

For the Chicken:

  • – 12 chicken mini fillets
  • – 2tbsp of cornflour
  • – 250g breadcrumbs
  • – Rapeseed oil for frying

For the Coconut Curry Sauce:

  • – 1tbsp of olive oil
  • – 1 onion, diced
  • – 2cloves of garlic
  • – 3cm of ginger, grated
  • – 1 carrot, peeled, grated
  • – 1tsp of mild curry powder
  • – 1tsp of turmeric
  • – 100ml of veg stock
  • – Salt and pepper
  • – 300ml of coconut cream
  • – 1tbsp of light soy sauce

For the Stir-Fried Red Rice:

  • – 300g of red or black rice, boiled
  • – 1tbsp of oil
  • – 2 spring onions, chopped
  • – 1 red onion, sliced
  • – Handful of chopped coriander
  • – Soy sauce to season (tamari)
  • – 1 lime, juice and zest


For the Sauce:

  1. Heat the oil in a small saucepan, add onion, garlic, ginger and spices, fry for a couple of minutes, add carrot, fry for additional two minutes. Pour in the veg stock, boil for about 20 minutes, season well and finish with coconut cream, blend if you prefer smooth sauce.

For the Chicken:

  1. In a bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken into the flour mixture. Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning until well coated.
  3. Fry in rapeseed oil until golden brown and cooked through

For the Rice:

  1. Heat the oil in a wok or large frying pan, add onion and fry until translucent. Add the rest of your ingredients and serve straight away.
  3. Toppings/garnishes – Serve with some toasted cashews, chopped chillies and some extra chopped coriander.

Naan Bread – Additional Recipe To Try

Ingredients – Serves 4:

  • 150g plain flour
  • 100ml water
  • 1 tsp oil
  • 1/2 tsp baking powder
  • 1/2 packet of yeast.

Mix everything together in a bowl and work into a ball of dough using a spoon
Remove from the bowl and knead for five minutes, then cover and allow to prove for 30 minutes
Cut in two, roll each half into a ball and then flatten with your hand
Use a rolling pin to roll the dough into a teardrop shape
Fry in a medium-hot pan with a little oil until golden brown and bubbling on each side.

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