Chicken and Sweet Potato Vindaloo

This recipe has been on our site since the beginning, and it’s still one of the most-visited. Maybe it’s because the sweet potato offsets some of the vindaloo’s heat, or maybe it’s the combination of chicken and tangy sauce. Whatever the reason, we hope you love it too! And if sweet potato isn’t your thing, just swap it for any firm potato.

Jalfrezi Shakshuka

Who doesn’t love Shakshuka?! We definitely do, and our secret shortcut is our Jalfrezi Curry which already has red bell peppers in the sauce. Just saute up some onion and garlic, add the sauce, crack in some eggs, and voila, your prep is done!

Goan Chicken Curry with Chunky Tomatoes

This chicken curry has the fragrance of coconut with the rich tanginess of tomato. The sauce has a gentle heat to it, but add sliced jalapeno for some extra fun! Enjoy it with fluffy steamed rice and an ice cold beer.

Butter Chicken

Making a pot of Butter Chicken was never easier–or more delicious–than with our sensational simmer sauce. The longer you simmer it, the deeper the flavor, so let it bubble away on the stove while you prep the rest of your meal. And if you’re feeling indulgent, add a tablespoon of butter or ghee at the end for an extra luxurious finish!

Madras Curry with Rotisserie Chicken & Quinoa

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.

Madras Chicken Biriyani

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.

Chettinad Chicken

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!

Tikka Masala Baked Chicken Thighs

Cooking with a simmer sauce doesn’t have to mean standing at the stove. Use it for braising, like this dish of bone-in chicken thighs, baked with Tikka Masala until juicy, tender, and flavorful. And while it’s in the oven, use the time to cook orzo or couscous, and make a beautiful salad.

Chicken Tikka Masala

This dish graces every Indian restaurant menu, and was even declared the national dish of Britain—which is fitting because it was probably invented by a clever Indian restaurateur in London who thought a creamy tomato sauce would be a good way to use up leftover boneless chicken pieces (called tikkas). Our sauce makes it incredibly easy to replicate this famous dish, and since we only use wholesome, clean ingredients, you can be assured your homemade version will be every bit as good—or better—than the restaurant one!