There's something highly satisfying about chucking all the ingredients into one pot and leaving them to meld into something full of flavour! Less washing-up too...
I've suggested two ways of cooking this delicious, spicy main meal: you can either cook it in the traditional way in a slow oven, or (if you want to cut down on gas or electricity) it can be done on top of the stove by using a little more liquid.
Serve this lovely supper dish with rice or noodles and enjoy the sweet spiciness of the paprika with soured cream and vegetables.
A lovely baked Indian chicken recipe, all this needs is some pilau rice and mango chutney for a warming midweek supper. Make sure you allow a few hours for the chicken to marinate before cooking.
Printed in the 70's, Delia's book Frugal Food didn't have many pictures. However the recipes are still as good today as they were then, so we have included some on the site with generic photographs.
The golden rule of stir-frying rice successfully is to always make sure the cooked rice is absolutely cold. In other words, you can't boil it and stir-fry straight away because it goes all sticky.
Dhal is simply the Indian word for lentils. The best kind to use for this are the red split lentils which most supermarkets stock.
A trip to Thailand inspired Delia to recreate this Asian classic when she got home ... and it was well worth it. Give it a try - it's not one of Thailand's most popular dishes for nothing.
The great thing about stir-fries is speed, and the great thing about turkey stir-fries is that the meat is already trimmed and prepared.
This is a fantastic way to use up some of your leftover turkey after Christmas Day...spicy and creamy, it has all the flavours of Thailand in one warming dish.
I first introduced this in 1978, but I've changed it into less of a family supper dish and into something more suitable for entertaining. Serve it with some sprigs of watercress for garnish, and I always think fish pie is lovely with fresh peas.
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