Blog | For Those About To Cook

Spicy Vodka Pasta

March 23, 2026 By Shannon

Spicy, creamy and comforting! This Spicy Vodka Pasta is the perfect quick and easy mid-week meal that layers Italian flavors beautifully! If you're after a creamy, tomato pasta with a kick of spice, this recipe is for you!

Spicy vodka pasta served in a bowl and topped with basil

About This Spicy Vodka Pasta Recipe

This Spicy Vodka Pasta combines a rich tomato base with shallots, garlic, chilli, cream and a splash of vodka. The result is a silky, glossy sauce that clings beautifully to short pasta shapes like penne or rigatoni, coating every bite in a perfect balance of heat, sweetness and indulgent creaminess.

Ingredients

Using the freshest ingredients in this Spicy Vodka Pasta recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

Rigatoni
Shallots
Clove garlic
Chilli flakes
Fresh red chillies
Basil leaves
Olive oil
Mixed Italian herbs
Tomato puree
Vodka
Heavy cream
Parmesan cheese
Basil to garnish

See recipe card for quantities.

Step by step photographs

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Pasta added to a pot of salted boiling water

Step 1: Firstly, bring a large pot of water to the boil, add a generous amount of salt and add your rigatoni. Cook to packet instructions.

Step 2: Meanwhile, add your olive oil to a pan and fry your shallots and garlic on a medium heat until softened (2-3 minutes).

Fresh chillies and shredded basil added to the pan

Step 3: Next, add your fresh chillies and shredded basil and fry for 1 minute.

Chili flakes, tomato puree and dried herbs added to the pan

Step 4: Add your chilli flakes, mixed herbs and tomato puree and fry for a 2 minutes.

Shot of vodka added to the pan and allowed to reduce

Step 5: Then, add your shot of vodka and use a spoon to scrape the bottom of the pan and deglaze. Cook for 5 minutes or until most of the vodka has evaporated.

Heavy cream and parmesan cheese added to the vodka sauce

Step 6: Add the heavy cream, give it a good mix and simmer for 5 minutes. After that, add your parmesan cheese.

Pasta added to the sauce and stirred together

Step 7: Drain your pasta making sure to retain a bit of pasta water. Add your cooked pasta to your sauce and mix well. Add a splash of pasta water to loosen the sauce if needed.

Step 8: Top with the remaining parmesan, extra chilli flakes and basil. Dig in!

Hint: Retain a bit of your pasta water to loosen the sauce at the end. You'll get a wonderfully glossy sauce!

Substitutions

This Spicy Vodka Pasta recipe is so simple to make and only requires a few ingredients that you probably already have to hand. If you're struggling to source any ingredients or just want to mix things up, here are a few suggestions:

Shallots - Simple substitute the 3 shallots for one medium onion!
Mixed herbs - The mixed herbs in this recipe help create a depth of flavor, however simply use what Italian herbs you have. Dried oregano works perfectly!
Parmesan - If you want to level up the creaminess in your Spicy Vodka Pasta simply add burrata to your pasta dish at the end! Cheesy and creamy!

Variations

Want to try this Spicy Vodka Pasta but not sure if you can handle the heat? Here are a few suggestions:

Milder - Leave out the fresh chillies for a milder spice to your Spicy Vodka Pasta or leave out the chillies and chilli flakes altogether for a child friendly sauce.
Protein - Add cooked chicken breast to your pasta for a punch of protein or why not sprinkle on crispy pancetta at the end?
Alcohol free - The vodka in this recipe pairs so well with the tomato puree and adds a sharpness to this dish, but it can be left out completely. It will still be delicious!

Like tomato based pasta? Why not try this Pasta Alla Zozzona recipe.

What type of pasta should I use?

For this recipe, I've found rigatoni works best as it hold its shape and fills with all that wonderful vodka sauce! These shapes would work just as well:

Conchiglie pasta's shell-like shape will trap the vodka sauce beautifully making each bite so flavorful!

Mezze Penne is the shorter, wider version of penne. It's ridges and hole will hold the delicious Spicy Vodka Pasta sauce wonderfully!

Serving Size (Serves 4)

This Spicy Vodka Pasta recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Spicy vodka pasta should be allowed to cool to room temperature before storing. Once cooled, it should be placed in an airtight container and kept in the fridge. It will usually keep well for up to 3 days. Because the sauce is cream-based, it is best not to leave it any longer.
Freezer: The sauce on its own freezes better than pasta mixed with the sauce. Cream sauces can sometimes separate after freezing, but this can often be fixed by reheating gently and stirring well. If freezing, store in a sealed container for up to 2 months. Defrost overnight in the fridge before reheating.

Top Tip

Emulsifying the Spicy Vodka Pasta sauce with retained pasta water is the key to that glossy sauce! This is what separates nice homemade vodka pasta from restaurant-level vodka pasta.

FAQ

What does vodka do in spicy vodka pasta?

Vodka enhances the flavour of the tomatoes. When it is cooked properly, the alcohol evaporates, so the sauce does not taste boozy. Instead, it adds a subtle sharpness to the sauce!

Can spicy vodka pasta be made without vodka?

Spicy vodka pasta can still be made without vodka. You can substitute it with a splash of white wine, a little lemon juice mixed with water, or simply leave it out altogether. While vodka adds depth, the dish will still taste delicious without it.

Which pasta shapes work best with spicy vodka sauce?

Short pasta shapes such as rigatoni, penne, mezze penne and fusilli work best because they hold the creamy sauce well. Long pasta like spaghetti is less suitable because the sauce does not cling as effectively.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Spicy Vodka Pasta:

Recipe

Spicy Vodka Pasta

Yield: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Spicy, creamy and comforting! This Spicy Vodka Pasta is the perfect quick and easy mid-week meal that layers Italian flavors beautifully!

Ingredients

2 ½ cups (250g) Rigatoni
3 Shallots
1 Clove garlic
½ tablespoon Chilli flakes
2 Fresh red chillies
4 Basil leaves
1 tablespoon Olive oil
1 teaspoon Mixed Italian herbs
130 g Tomato puree
1 shot vodka
1 cup (240 ml) Heavy cream
1 cup (100g) Parmesan cheese
Basil to garnish

Instructions

Firstly, bring a large pot of water to the boil, add a generous amount of salt and add your rigatoni. Cook to packet instructions.
Meanwhile, add your olive oil to a pan and fry your shallots and garlic on a medium heat until softened (2-3 minutes).
Next, add your fresh chillies and shredded basil and fry for 1 minute.
Add your chilli flakes, mixed herbs and tomato puree and fry for a 2 minutes.
Then, add your shot of vodka and use a spoon to scrape the bottom of the pan and deglaze. Cook for 5 minutes or until most of the vodka has evaporated.
Add the heavy cream, give it a good mix and simmer for 5 minutes. After that, add your parmesan cheese.
Drain your pasta making sure to retain a bit of pasta water. Add your cooked pasta to your sauce and mix well. Add a splash of pasta water to loosen the sauce if needed.
Top with the remaining parmesan, extra chilli flakes and basil. Dig in!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 836Total Fat: 45gSaturated Fat: 25gUnsaturated Fat: 20gCholesterol: 125mgSodium: 1187mgCarbohydrates: 70gFiber: 5gSugar: 8gProtein: 31g

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Nashville Hot Chicken Burger

March 16, 2026 By Dan

There are chicken burgers… and then there’s a Nashville hot chicken burger. Crispy, bold, juicy, and unapologetically spicy, this is the kind of food that makes you stop talking halfway through the first bite. It’s messy, fiery hot, slightly painful in the best possible way, and once you’ve had a good one, there’s no going back.

Like many iconic takeaway-style dishes, Nashville hot chicken has a reputation for being complicated. It isn’t. With a few simple techniques, the right spices, and a bit of confidence, you can make a proper Nashville hot chicken burger at home that’s every bit as good, and often better, than anything you’ll buy out.

In this post, I’ll show you how to get it right, from the crispy chicken and fiery oil to the perfect bun, plus all the tips, variations, and shortcuts you’ll want to know.

Nashville hot chicken burger served with hot sauce and topped with pickles and lettuce

What is Nashville Hot Chicken?

Nashville hot chicken originated in Nashville, Tennessee and it is becoming very famous worldwide as a popular takeaway. It’s famous for its intense heat and signature spicy oil. Traditionally, it’s fried chicken brushed or dipped in a fiery paste made with cayenne pepper, chilli, and hot oil straight from the fryer.

In burger form, that same chicken is tucked into a soft bun, usually with pickles and sometimes a cooling sauce, creating a perfect balance of heat, crunch, acidity, and richness.

This is not subtle food. Nashville hot chicken is meant to be bold.

A Brief History of Nashville Hot Chicken

Legend has it that Nashville hot chicken began as an act of revenge. A woman angry with her partner supposedly overloaded his fried chicken with chilli to punish him – only for him to love it. From there, the dish evolved into a local speciality, particularly in African American communities, before spreading across the US and eventually the world.

What makes Nashville hot chicken unique isn’t just the heat, but the spiced oil. Unlike many fried chicken recipes where the spice is in the coating, here it’s layered on afterwards, giving that distinctive red glow and deep, lingering burn.

Ingredients

Fresh ingredients are key to getting the best flavour from this Nashville Hot Chicken Burger recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.

See recipe card for quantities.

Brioche buns
Butter
Dill pickles (essential)
Shredded lettuce (optional)
Slaw (great for balance)
Simple mayo or ranch-style sauce

Step by step photos

Below, you’ll see step-by-step photographs for this Nashville Hot Chicken Burger to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.

Chicken breast marinating in buttermilk and spices

Step 1: First, place your chicken breasts in your buttermilk and spice mixture. Coat well, cover and set aside in the fridge for at least 30 minutes and up to 24 hours.

Flour, cornstarch and spice mixture in a bowl

Step 2: In a separate bowl, mix the flour, cornflour and all the spices.

Buttermilk drenched chicken breasts on a drip rack

Step 3: When ready to fry, remove the chicken from the buttermilk, letting excess drip off but not wiping it. Retain the buttermilk marinade.

Butter milk chicken breasts coated in the spiced flour mixture

Step 4: Drop each piece into the flour mixture, pressing firmly to create texture. Then place it back into the buttermilk and repeat. This will give you a dough texture that you will know is going to be amazing when fried until crisp. You can just see it. Let the coated chicken sit on a rack for 10–15 minutes. This helps the coating adhere so it doesn’t fall off during frying.

Chicken breast pieces frying in hot oil until golden brown

Step 5: Next, heat oil in a deep pot to 170°C (340°F). Work in batches so you don’t overcrowd the pot. Turn the pieces halfway through for even browning. I will take between 10 and 15 minutes to cook through depending on the thickness.

Brioche buns toasting in butter in a pan

Step 6: Meanwhile, while the chicken is cooking, fry the brioche buns in the butter over a medium heat in a frying pan until golden brown.

Toasted brioche buns slathered in mayonnaise

Step 7: Then, slather the buns with mayo or ranch dressing. Set aside.

Step 8: When the chicken is golden and crisp and the internal temp hits 75°C (165°F), remove and drain on a rack.

Step 9: Pour the sauce ingredients into a mixing bowl except for the oil. Take about 2 ladles of the hot oil out of the pan you are frying the chicken in and let it cool some. Then pour it over the sauce ingredients and stir well to combine. Be sure the oil is not hot from the pan or you will burn the spices.

Fried chicken pieces dipped in the spiced oil

Step 10: Then, let the chicken sit for 5 minutes. This keeps it crispy while allowing the juices to settle. Dip each piece into the hot Nashville oil and place them on top of the buns.

Brioche bun topped with the coated fried chicken, lettuce and pickles

Step 11: After that, top with lettuce and dill pickle.

Step 12: Finally, enjoy one of the best chicken burgers on the planet!

Variations Worth Trying

Once you’ve mastered the classic, here are a few excellent twists:

Extra-Hot Nashville

Increase the cayenne and add a pinch of ghost or scotch bonnet powder.

Honey Nashville

Add 1–2 teaspoons of honey to the hot oil for sweet heat.

Nashville Hot Chicken Sandwich

Skip the bun and serve on white bread with pickles, old-school style.

Boneless Nashville Tenders

Perfect for sharing or loading into wraps.

Useful Equipment

You don’t need anything fancy, but these help:

Heavy saucepan or deep fryer
Cooking thermometer
Wire rack
Tongs
Large mixing bowls
Pastry brush (for the hot oil)

An air fryer is useful for reheating but not ideal for the initial cook.

What other toppings can I use?

Onions- why not go all out and have your burger 'Animal style' by topping with these incredible caramelized onions.
Spicy - add an extra burst of flavor by topping with this unbelievable chili jam!

Storage and Reheating

Nashville hot chicken is best eaten fresh, but leftovers can be saved.

Storage

Cool completely
Store in an airtight container
Refrigerate for up to 2 days

Reheating

Best methods:

Oven: 190°C for 12–15 minutes
Air fryer: 180°C for 6–8 minutes

Avoid the microwave – it kills the crunch.

Reapply a little fresh hot oil after reheating if needed.

Top Tip

Apply the hot spicy oil while the chicken is still hot. Let that chicken cool too much and it's just not any good!

Final Thoughts

Nashville hot chicken isn’t delicate food. It’s bold, fiery, indulgent, and deeply satisfying, exactly the kind of dish that takeaway lovers crave. When you make it at home, you get hotter, crispier, fresher chicken, cooked exactly the way you like it.

Once you’ve made this burger a couple of times, you’ll start adjusting the heat, tweaking the oil, and making it your own. That’s when you know you’ve nailed it.

Get the oil hot, don’t hold back on the spice, and enjoy every fiery bite.

FAQ

Is Nashville Hot Chicken supposed to be really spicy?

Traditionally, yes – but you control the heat. Adjust the cayenne to suit your tolerance.

Can you bake these Nashville Hot Chicken Burgers?

You can, but frying gives the best texture. An air fryer is a good compromise.

Why is my crispy coating falling off?

Not enough marination (moisture) or the oil is not hot enough.

Is Nashville chicken the same as buffalo style?

No. Buffalo sauce is vinegar-based. Nashville hot chicken uses a dry spice oil.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Nashville Hot Chicken Burger:

Have you tried this Nashville Hot Chicken Burger recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

Recipe

Nashville Hot Chicken Burger

Yield: 4

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

There are chicken burgers… and then there’s a Nashville hot chicken burger. Crispy, bold, juicy and unapologetically spicy.

Ingredients

FOR THE CHICKEN:
500g chicken breasts (about 2 sliced horizontally through the middle)
300 ml buttermilk
1 tablespoon hot sauce (optional but recommended)
½ teaspoon salt
½ teaspoon black pepper
2 brioche buns, sliced through the middle
1 tablespoon butter
FOR THE COATING
180g (3 cups) plain all-purpose flour
70g (1 cup) cornflour (Corn Starch)
½ tablespoon garlic powder
½ tablespoon onion powder
½ tablespoon black pepper
½ tablespoon salt
½ teaspoon baking powder
1 tablespoon cayenne chilli powder
½ tablespoon hot chilli powder of choice
FOR THE SAUCE
125ml (½ cup) hot frying oil (taken directly from the fryer)
1 ½ tablespoon cayenne pepper
1 teaspoon light brown sugar
1 teaspoon smoked or sweet paprika
½ teaspoon chilli powder (optional, for depth)
¾ teaspoon fine salt
½ teaspoon onion powder
1 tablespoon garlic powder
CLASSIC TOPPINGS
Dill pickles (essential)
Shredded lettuce (optional)
Slaw (great for balance)
Simple mayo or ranch-style sauce

Instructions

Place your chicken breasts in your buttermilk and spice mixture. Coat well, cover and set aside in the fridge for at least 30 minutes and up to 24 hours.
In a separate bowl, mix the flour, cornflour and all the spices.
When ready to fry, remove the chicken from the buttermilk, letting excess drip off but not wiping it. Retain the buttermilk marinade.
Drop each piece into the flour mixture, pressing firmly to create texture. Then place it back into the buttermilk and repeat. This will give you a dough texture that you will know is going to be amazing when fried until crisp. You can just see it.
Let the coated chicken sit on a rack for 10–15 minutes. This helps the coating adhere so it doesn’t fall off during frying.
Heat oil in a deep pot to 170°C (340°F). Work in batches so you don’t overcrowd the pot. Turn the pieces halfway through for even browning. I will take between 10 and 15 minutes to cook through depending on the thickness.
While the chicken is cooking, fry the brioche buns in the butter over a medium heat in a frying pan until golden brown. Then slather the buns with mayo or ranch dressing. Set aside.
Pour the sauce ingredients into a mixing bowl except for the oil. Take about 2 ladles of the hot oil out of the pan you are frying the chicken in and let it cool some. Then pour it over the sauce ingredients and stir well to combine. Be sure the oil is not hot from the pan or you will burn the spices.
When the chicken is golden and crisp and the internal temp hits 75°C (165°F), remove and drain on a rack.
Let the chicken sit for 5 minutes. This keeps it crispy while allowing the juices to settle. Dip each piece into the hot Nashville oil and place them on top of the buns. Top with lettuce and dill pickle and enjoy one of the best chicken burgers on the planet!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 733Total Fat: 21gSaturated Fat: 8gUnsaturated Fat: 13gCholesterol: 175mgSodium: 1937mgCarbohydrates: 82gFiber: 7gSugar: 9gProtein: 54g

Pasta Alla Zozzona (Dirty Pasta)

March 16, 2026 By Shannon

Hearty, indulgent and a little bit messy! This Pasta Alla Zozzona recipe is the love child of Carbonara and Pasta con Salsiccia. If you love bold, comforting food that doesn’t hold back on flavour, you’re going to love Pasta Alla Zozzona.

Pasta alla zozzona served in a bowl topped with pancetta and basil

About This Pasta Alla Zozzona Recipe

At its heart, Pasta Alla Zozzona combines crispy guanciale or pancetta with good quality sausage, all fried until golden and fragrant. You then build the sauce with passata, eggs and a generous grating of Pecorino Romano. The result is a silky, creamy, deeply savoury sauce that clings to every piece of pasta.

And like all great home cooking, it’s forgiving. You don’t need fancy ingredients or complicated techniques. Just cook your pasta until perfectly al dente, render the fat from the meat slowly so it goes crisp and mix everything together off the heat so the eggs create a smooth, glossy sauce rather than scrambling

Ingredients

Using the freshest ingredients in this Pasta Alla Zozzona recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

Rigatoni
Guanciale or pancetta
Italian sausages
Shallots
Tomato passata
Egg yolks
Pecorino Romano
Fresh basil
Salt and pepper

See recipe card for quantities.

Instructions

Step 1: Bring a large pot of water to the boil, salt generously and add your rigatoni. Cook until beautifully al dente (10-12 minutes).

Step 2: Meanwhile, to a cold pan, add your guanciale or pancetta pieces and turn the heat to medium. Allow the fat to render out and crisp the pieces until golden. Remove and set aside.

Step 3: To the same pan, on a medium heat, fry your shallots until slightly softened.

Sausage meat added to the pan and cooked until browned

Step 4: Remove the skin from your sausages and crumble in the meat to the pan with the shallots, use a spoon to break the meat apart and fry until browned and slightly crisped.

Passata added to the pan with the sausage and shallots

Step 5: Stir in your passata and season with salt and pepper to taste. Allow to simmer for 10 minutes. Remove from the heat and allow to cool slightly.

Passata sauce added to the drained pasta with cup of pasta water reserved

Step 6: Drain your pasta and reserve a cup of pasta water. Add your pasta to your tomato sauce and stir to combine.

Step 7: To a bowl, add your egg yolks and grated Pecorino Romano and whisk together. Add a splash of your reserved pasta water to create your glossy sauce.

Egg and cheese mixture added to the passata pasta

Step 8: Add your egg and cheese mixture to the tomato pasta and stir quickly to combine, add an extra splash of pasta water to loosen the sauce.

Pasta alla zozzona served in a bowl and topped with pancetta

Step 9: Sprinkle in your crispy guanciale or pancetta and season to taste.

Step 10: Top with your fresh basil and dig in!

Hint: Add your guanciale or pancetta to a cold pan before turning up the heat to cook. This will render out the fat beautifully and crisp your meat to perfection.

Substitutions

Pasta Alla Zozzona is a simple, rustic recipe from Rome which means it’s flexible, forgiving and easy to adapt with what you have at home. Here are some simple swaps that still give you that rich, indulgent result:

Guanciale - Just as we did in this recipe, swap out the traditional guanciale for pancetta or bacon lardons.
Pecorino Romano - Parmesan cheese is a milder yet tasty substitution that will still create that glossy sauce that clings to each piece of pasta!
Rigatoni - Which pasta shape you choose to use is down to your own personal preference. For this recipe we used rigatoni as it traps that delicious sauce in its shape, however penne, fusilli or even spaghetti will compliment this dish beautifully.

Variations

This recipe is close to the traditional version of Pasta Alla Zozzona but there are loads of tasty spins you can try:

Spicy - Add a kick of spice to your Pasta Alla Zozzona by adding a teaspoon of chilli flakes when you fry your sausage meat. Or, why not use a spicy Italian sausage to save you time!
Mushroom - To add an extra depth of flavour, chop up and saute some porcini mushrooms with your sausage meat.
Extra cheesy - If you're a lover of cheese, why not fold in a tablespoon of mascarpone to finish your dish and add an extra level of creaminess (not that this recipe needs it!)

Link to another recipe if possible.

Equipment

Large pot for boiling water

Medium pan

Colander

Serving Size (Serves 4)

This Pasta Alla Zozzona recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your Pasta Alla Zozzona to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge. When reheating, you may need to add a splash of water or milk to loosen up the sauce.
Freezer: Due to the high dairy content, I would not recommend freezing this Pasta Alla Zozzona as the egg and cheese mixture can split when thawed. Eat it straight away for best results!

Top Tip

For the silkiest Pasta Alla Zozzona, always remove the pan from the heat before adding the egg and cheese, using a splash of pasta water to create a smooth, creamy sauce instead of scrambled eggs.

FAQ

What is Pasta Alla Zozzona?

A rich, indulgent pasta dish from Rome that combines elements of carbonara and amatriciana, made with pork, tomatoes, egg and Pecorino cheese.

What does “zozzona” mean?

It roughly translates to “messy” or “dirty,” referring to the hearty, indulgent mix of ingredients and bold flavours.

What pasta is best for Pasta Alla Zozzona?

Short pasta like rigatoni or penne works best because it holds the thick, creamy sauce well.

Looking for other recipes like this Pasta Alla Zozzona? Try these:

Pairing

These are my favorite dishes to serve with Pasta Alla Zozzona:

Recipe

Pasta Alla Zozzona

Yield: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients

400g Rigatoni
150g Guanciale or pancetta
3 Italian sausages
2 Shallots
300g Tomato passata
5 Egg yolks
120g Pecorino Romano
Fresh basil
Salt and pepper

Instructions

Bring a large pot of water to the boil, salt generously and add your rigatoni. Cook until beautifully al dente (8-10 minutes).
Meanwhile, to a cold pan, add your guanciale or pancetta pieces and turn the heat to medium. Allow the fat to render out and crisp the pieces until golden. Remove and set aside.
To the same pan, on a medium heat, fry your shallots until slightly softened.
Remove the skin from your sausages and crumble in the meat to the pan with the shallots, use a spoon to break the meat apart and fry until browned and slightly crisped.
Stir in your passata and season with salt and pepper to taste. Allow to simmer for 10 minutes. Remove from the heat and allow to cool slightly.
Drain your pasta and reserve a cup of pasta water. Add your pasta to your tomato sauce.
To a bowl, add your egg yolks and grated Pecorino Romano and whisk together. Add a splash of your reserved pasta water to create your glossy sauce.
Add your egg and cheese mixture to the tomato pasta and stir quickly to combine, add an extra splash of pasta water to loosen the sauce.
Sprinkle in your crispy guanciale or pancetta and season to taste.
Top with your fresh basil and dig in!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 784Total Fat: 53gSaturated Fat: 21gUnsaturated Fat: 31gCholesterol: 324mgSodium: 2261mgCarbohydrates: 42gFiber: 4gSugar: 6gProtein: 33g

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Chicken Chukauni

February 9, 2026 By Dan

Chicken Chukauni is one of those dishes that’s criminally under-represented outside Nepal, yet once you taste it, you’ll wonder why it hasn’t gone global like butter chicken. Creamy yoghurt, gentle spices, mustard oil funk (in the best possible way) and juicy chicken… honestly, it’s out of this world delicious and incredibly quick and easy too.

Chicken Chukauni served with rice and naan in a bowl

What Is Chicken Chukauni?

Chukauni (also spelled Chukhauni or Chukauni) is a traditional Nepali yoghurt-based dish, originally made with boiled potatoes and spiced yoghurt. Think of it as Nepal’s answer to raita, but with far more attitude.

Chicken chukauni is a modern adaptation, where tender chicken is folded into that same tangy, spiced yoghurt sauce. It’s not a curry but closer to a chicken salad. It does sit beautifully alongside rice, rotis, or grilled meats. I always serve it at my tandoori barbecues!

Cool, creamy, lightly spicy and deeply savoury, it’s the kind of dish that sneaks up on you. One spoonful becomes three. Then suddenly the bowl is empty.

A Bit of History (Without Getting Boring)

Chukauni hails from the western regions of Nepal. Traditionally, it was served as part of a larger spread with dal, rice, pickles, and grilled meats.

The original version is vegetarian, built around:

Boiled potatoes
Thick yoghurt (dahi)
Ground spices
Mustard oil

Over time, cooks began adding meat – especially chicken – turning it into a more substantial main dish while keeping that unmistakable tangy yoghurt base.

Unlike Indian yoghurt curries, chukauni is:

Not cooked for long
Not heavily spiced
All about balance and freshness

It’s comfort food, Nepali-style.

What Makes Chicken Chukauni Special?

A few things set it apart:

Yoghurt is the star, not a background ingredient
Mustard oil adds depth and authenticity
No heavy tomato or cream base
Spices are toasted and aromatic, not overpowering

If Indian curries are a symphony, chukauni is a tight jazz trio. Less going on, but every note matters.

Ingredients

Fresh ingredients are key to getting the best flavour from this Chicken Chukauni recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.

See recipe card for quantities.

FOR THE CHICKEN
Chicken thighs or breast
Turmeric
Kashmiri chilli powder (or mild chilli powder)
Ground cumin
Salt to taste
Vegetable oil
FOR THE YOGHURT BASE
Full-fat Greek yoghurt
Mustard oil
Roasted cumin powder
Roasted coriander powder
Green finger chillies
Red onion
Fresh coriander
Salt to taste
FOR TEMPERING
Vegetable oil
Fenugreek seeds
Dried red Kashmiri chillies
Curry leaves (optional but recommended)

Step by step photos

Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.

Chicken marinating with spices in a bowl

Step 1: In a mixing bowl, rub the turmeric, chilli powder, cumin and salt into the chicken. You can do this a day or so ahead of cooking if more convenient. Heat the oil in a pan over medium-high heat. Add the chicken and fry for about 5 minutes or until cooked through, lightly golden and no excess moisture is left in the pan.

Step 2: Set aside and allow to cool slightly. This is important as hot chicken will split your yoghurt later.

Step 3: In a bowl, whisk the yoghurt until smooth and creamy.

Ground cumin and coriander toasting in a pan

Step 4: If you don’t have homemade toasted and ground cumin and coriander, toast shop bought coriander and cumin in a pan for about a minute, stirring regularly until warm to the touch and fragrant. This step is optional but will achieve a deeper and more authentic flavour.

Coriander, onion and spices mixed with the yoghurt

Step 5: Stir the roasted cumin and coriander powder, the mustard oil, green chillies, chopped onion, coriander (cilantro) and salt into the whisked yoghurt. Taste it. You’re looking for tangy, savoury and gently spiced.

Cooled chicken and raw onion mixed in with yoghurt and spices

Step 6: Add the cooled chicken to the yoghurt mixture and fold it through gently. No heat. No rushing. Just mix until everything is beautifully coated.

Step 7: To make the tempering (tarka), heat the oil in a small pan until hot. Stir in the fenugreek seeds and let them sizzle for about 30 seconds. Then stir in the dried chillies and curry leaves.

tempered oil poured over the chicken and yoghurt

Step 8: Once fragrant and sizzling, immediately pour this over the chicken chukauni. Give it one gentle stir and you’re done.

Step 9: I think you're going to love Chicken Chukauni! Give it a try soon.

How to Serve Chicken Chukauni

This dish shines in company. Try it with:

Fresh naan or chapati - Find our 3 ingredient naan recipe here
Plain basmati rice - Find our easy basmati rice recipe here
Rotis or chapatis
Momo dumplings
Grilled meats or tandoori chicken
As part of a Nepali thali-style spread

It also works surprisingly well as a BBQ side dish.

Variations You’ll Love

Potato & Chicken Chukauni Add 2–3 boiled, cubed potatoes along with the chicken for a more traditional hybrid version.
Smoked Chicken Chukauni Use leftover tandoori or grilled chicken for a subtle smoky flavour.
Extra Heat Version Add extra green chillies for a real kick.

Useful Equipment

You don’t need anything fancy, but these help:

Heavy frying pan or skillet
Small pan for tempering
Mixing bowl
Whisk
Sharp knife
Chopping board

Simple kit. Big flavour.

Storage & Make-Ahead

In the Fridge

Keeps well for 2–3 days
Store in an airtight container

Can You Freeze It?

Honestly? No. Yoghurt-based dishes don’t freeze well and the texture will suffer.

Make Ahead Tip

You can:

Cook the chicken a day ahead
Prep the yoghurt base separately

Combine just before serving for best results.

Final Thoughts

Chicken Chukauni is one of those dishes that reminds me why I love exploring food beyond the usual curry-house classics. It’s simple, bold, comforting and completely different from the norm.

If you’re looking to expand your repertoire with something a little off the beaten path – but still outrageously tasty – this one deserves a spot on your table.

Give it a go. I reckon it’ll be a new favourite.

Top Tip

Always use thick yoghurt – the low fat stuff will ruin the texture

FAQ

Is Chicken Chukauni spicy?

Not traditionally. It’s gently spiced with a tangy kick, but you can easily turn up the heat.

Can you use chicken breast?

Yes, but thighs stay juicier and more forgiving.

What can you substitute for mustard oil?

If you must, use a neutral oil plus a tiny dab of Dijon mustard. It’s not authentic, but it works in a pinch.

Do you cook Chicken Chukauni?

The chicken is cooked, but the yoghurt sauce is not simmered like a curry. Think of it as a warm or cold chicken salad.

Can you serve chicken chukauni cold?

Room temperature is best. Straight-from-the-fridge chukauni loses its magic.

Pairing

All of these will go well next to chicken chukauni!

Have you tried this Chicken Chukauni recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on YouTube, Instagram and Facebook for all our latest recipes.

Recipe

Chicken Chukauni

Yield: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Think of chicken chukauni as you would a good chicken salad. It is great on its own or served with breads, rice or grilled meats. It is always on the table when I have a barbecue.

Ingredients

FOR THE CHICKEN
500g chicken thighs or breast, cut into bite-size pieces
1 teaspoon turmeric
1 teaspoon Kashmiri chilli powder (or mild chilli powder)
1 teaspoon ground cumin
Salt to taste
1 tablespoon oil (neutral oil works fine)
1 medium red onion, thiny sliced
FOR THE YOGHURT BASE
400g thick full-fat Greek yoghurt
2 tablespoon mustard oil (adjust to taste – it’s punchy)
1 teaspoon roasted cumin powder
1 teaspoon roasted coriander powder
1–2 green chillies, finely chopped
1 small red onion, very finely chopped or grated
2 tablespoon fresh coriander, finely chopped
Salt to taste
FOR TEMPERING
2 tablespoon oil
1 teaspoon fenugreek seeds
2 dried red chillies
10 curry leaves (optional but recommended)

Instructions

In a mixing bowl, rub the turmeric, chilli powder, cumin and salt into the chicken. You can do this a day or so ahead of cooking if more convenient.
Heat the oil in a pan over medium-high heat. Add the chicken and fry for about 5 minutes or until cooked through, lightly golden and no excess moisture is left in the pan.
Set aside and allow to cool slightly. This is important as hot chicken will split your yoghurt later.
In a bowl, whisk the yoghurt until smooth and creamy.
If you don’t have homemade toasted and ground cumin and coriander, toast shop bought coriander and cumin in a pan for about a minute, stirring regularly until warm to the touch and fragrant. This step is optional but will achieve a deeper and more authentic flavour.
Stir the roasted cumin and coriander powder, the mustard oil, green chillies, chopped onion, coriander (cilantro) and salt into the whisked yoghurt. Taste it. You’re looking for tangy, savoury and gently spiced.
Add the cooled chicken and sliced red onion to the yoghurt mixture and fold it through gently. No heat. No rushing. Just mix until everything is beautifully coated.
To make the tempering (tarka), heat the oil in a small pan until hot. Stir in the fenugreek seeds and let them sizzle for about 30 seconds. Then stir in the dried chillies and curry leaves.
Once fragrant and sizzling, immediately pour this over the chicken chukauni. Give it one gentle stir and you’re done.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 481Total Fat: 31gSaturated Fat: 7gUnsaturated Fat: 24gCholesterol: 168mgSodium: 378mgCarbohydrates: 18gFiber: 3gSugar: 11gProtein: 38g

Kerala Tawa Prawn Fry

February 9, 2026 By Dan

If you llike big flavours, quick cooking and dishes that taste like they’ve come straight from a beachside café in South India, then you are going to love this Kerala-style tawa prawn fry.

This is one of those recipes that proves you don’t need hours in the kitchen to get incredible results. In fact, once your prawns are marinated, this dish comes together in well under 15 minutes. Fast, fiery and absolutely packed with flavour – this is Kerala cooking at its best.

I’ve eaten versions of this dish all over Kerala, from small toddy shops to family homes and the beauty of it is always the same. Fresh prawns marinated in a bold, no nonsense marinade, a hot pan and no messing about. Traditionally cooked on a flat griddle (a tawa), the prawns are shallow-fried until beautifully caramelised on the outside while staying juicy inside. Served with rice, paratha or even just a squeeze of lime and a cold beer, it’s the sort of food that makes you stop talking and just eat.

Kerala style prawn fry served on a bed on curry leaves and topped with crispy curry leaves

What Is Kerala-Style Tawa Prawn Fry?

Kerala tawa prawn fry is a dry or semi-dry seafood dish made with prawns marinated in spices, garlic, ginger, chilli and often a little vinegar or lemon juice. Curry leaves are essential, adding that unmistakable South Indian aroma and coconut oil is traditionally used for frying.

Unlike prawn curries, there’s no sauce here. This dish is all about intense flavour clinging to the prawns, achieved through quick, high-heat cooking. It’s spicy, savoury, slightly tangy and deeply satisfying.

Why You’ll Love This Recipe

It’s quick and easy – perfect for weeknights
Minimal ingredients, maximum flavour
Naturally gluten-free
Easy to scale up or down
Works brilliantly as a main or a starter

If you’ve got prawns in the fridge, you’re already halfway there.

Ingredients

Fresh ingredients are key to getting the best flavour from this Kerala Style Prawn Fry recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.

See recipe card for quantities.

Peeled medium sized prawns
Salt
Ground turmeric
Ground cumin
ground coriander
Ground fennel (optional)
Ground black pepper
Kashmiri chilli powder
Garlic and ginger paste
Cider or coconut vinegar
Thick coconut milk
FOR THE PRAWN FRY
Coconut oil
Fresh or frozen curry leaves
Shallots, thinly sliced
Ground pepper, if desired
Salt and black pepper to taste

Step by step photos

Step 1: In a bowl, mix the chilli powders, cumin, coriander, turmeric, black pepper, garlic and ginger paste, vinegar and salt. Add the prawns and mix well so they’re evenly coated. Set aside for 10–20 minutes. Even a short marinade works wonders here but you can go straight to cooking if time is an issue.

Step 2: Place a heavy pan or tawa over medium-high heat and add the coconut oil. When hot, toss in the curry leaves and let them crackle – this step alone will make your kitchen smell incredible.

Step 3: Add the prawns in a single layer. Don’t overcrowd the pan – cook in batches if needed. Fry for about 2 minutes per side, until they’re cooked through and lightly charred at the edges.

Step 4: Add the shallots once the prawns are almost done and fry briefly until just softened and lightly caramelised.

Kerala tawa prawns on a bed of curry leaves

Step 5: Try one and season with more salt and pepper if needed. Squeeze some lime juice over the top if you like and serve hot.

Variations

Extra spicy: Add crushed dried red chillies
Garlic lovers: Add sliced garlic during frying
Coastal twist: Add a pinch of fennel powder
Fish version: Works beautifully with firm white fish

Useful Equipment

You don’t need much, but the right kit helps:

Heavy frying pan or cast-iron skillet (a tawa if you have one)
Mixing bowl for marinating
Sharp knife
Tongs or a fish slice
Splatter guard (optional but helpful!)

Storage and Reheating

This dish is best eaten fresh, but leftovers can be stored:

Avoid microwaving if possible, as prawns can toughen

Refrigerate for up to 2 days

Reheat gently in a hot pan with a splash of oil

Top Tip

Don’t overcook the prawns – they turn rubbery fast.

Top Tips for Perfect Results

Don’t overcook the prawns – they turn rubbery fast
Use Kashmiri chilli powder for colour without too much heat
Coconut oil makes a huge difference to flavour
Let the pan get properly hot before adding the prawns
Cook in batches if necessary

Final Thoughts

Kerala-style tawa prawn fry is proof that simple cooking can be spectacular. A few spices, a hot pan and fresh prawns are all you need to create something that tastes truly special. If you’re short on time but craving big, bold flavours, this is a recipe you’ll come back to again and again.

Give it a go, tweak it to your taste and don’t be surprised if it becomes one of your go-to seafood dishes.

FAQ

Can you use frozen prawns?

Yes, just thaw completely and pat dry before marinating.

Is this Kerala-Style tawa prawn fry spicy?

It’s medium heat as written. Adjust chilli levels to taste.

Can you work ahead?

You can marinate the prawns up to 24 hours in advance without the vinegar. Then just add the vinegar 10 to 20 minutes before cooking. You want to cook the prawns just before serving for best results.

Want to try more spicy recipes? Try these!

Pairing

These are my favorite dishes to serve with [this recipe]:

Have you tried this Kerala-Style Tawa Prawn Fry recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.

Recipe

Kerala Tawa Prawn Fry

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Experience the vibrant flavors of tawa prawn fry. Quick and delicious, this Kerala-style dish is perfect for any seafood lover.

Ingredients

700g peeled medium sized prawns
1 teaspoon salt
½ teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoon ground coriander
1 teaspoon ground fennel (optional)
1 teaspoon ground black pepper
1 – 2 tablespoon Kashmiri chilli powder
4 tablespoon garlic and ginger paste
1 tablespoon cider or coconut vinegar
70ml thick coconut milk
FOR THE PRAWN FRY
3 tablespoon coconut oil
15 fresh or frozen curry leaves
5 shallots, thinly sliced
More ground pepper, if desired
Salt and black pepper to taste

Instructions

In a bowl, mix the chilli powder, cumin, coriander, turmeric, black pepper, garlic and ginger paste, thick coconut milk, vinegar and salt. Add the prawns and mix well so they’re evenly coated. Set aside for 10–20 minutes. Even a short marinade works wonders here but you can go straight to cooking if time is an issue.
Place a heavy pan or tawa over medium-high heat and add the coconut oil. When hot, toss in the curry leaves and let them crackle – this step alone will make your kitchen smell incredible.
Add the prawns in a single layer. Don’t overcrowd the pan – cook in batches if needed. Fry for about 2 minutes per side, until they’re cooked through and lightly charred at the edges.
Add the shallots once the prawns are almost done and fry briefly until just softened and lightly caramelised.
Keralan tawa prawn fry is delicious served on it's own with a cold drink or with rice or flatbread like paratha.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 683Total Fat: 40gSaturated Fat: 25gUnsaturated Fat: 15gCholesterol: 390mgSodium: 2894mgCarbohydrates: 29gFiber: 5gSugar: 7gProtein: 53g

Chicken Achaar

February 9, 2026 By Dan

If you love big, bold flavours that punch well above their weight, you’re going to fall head over heels for Pakistani Chicken Achaar. This is one of those dishes that doesn’t get nearly enough attention outside of Pakistan, which is a real shame because it’s absolutely incredible. It’s spicy, tangy, deeply savoury and unapologetically robust – the kind of curry that wakes your tastebuds up and keeps you coming back for “just one more bite”.

This is proper home-style Pakistani cooking, inspired by the flavours of traditional achar (pickle), but cooked as a hot, freshly made curry rather than something preserved in jars for months. Think of it as the best bits of pickle transformed into a rich, spicy chicken dish.

What Makes Chicken Achaar So Good?

This dish is all about contrast and balance. You get heat from chillies, richness from oil, deep savoury notes from garlic and ginger and that mouthwatering tang that makes your lips smack together after every bite. It’s not creamy. It’s not sweet. It doesn’t hide behind a thick sauce. Chicken achaar is bold, confident, and proudly in-your-face.

It’s also surprisingly quick to make, which makes it perfect for weeknights when you want something exciting without spending hours in the kitchen.

A Bit of History

Achaar (or achar) is a cornerstone of Pakistani and North Indian food culture. Traditionally, achaar refers to pickled vegetables or fruits preserved in oil, salt, spices, and acidity, often lemon juice or vinegar. Families have their own recipes and jars of achaar are proudly stored away like culinary treasure.

Chicken achaar takes those same bold flavours – mustard seeds, fennel, nigella seeds, garlic, ginger, chillies, and sourness – and turns them into a hot curry, cooked quickly and served fresh. It’s especially popular in Pakistani households and restaurants, often enjoyed with naan, roti, or plain rice. The flavour profile is sharp, spicy, and intensely savoury, with that unmistakable pickle-like tang.

Ingredients

Fresh ingredients are key to getting the best flavour from this Chicken Achaar recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.

See recipe card for quantities.

Chicken (bone-in or boneless thighs), cut into large pieces
Vegetable or mustard oil
Mustard seeds
Fennel seeds
Nigella seeds (kalonji)
Cumin seeds
Medium onions, finely chopped
Garlic paste
Ginger paste
Green chillies, slit
Kashmiri chilli powder (for colour)
Hot chilli powder (adjust to taste)
Turmeric
Ground coriander
Lime pickle (optional)
Salt to taste
Juice of 1–2 lemons (or 1½ tablespoon white vinegar)
Fresh coriander to garnish

Step by step photos

Mustard, fennel, nigella and cumin seeds toasting in a pan

Step 1: Heat the oil over medium-high heat in a karahi or large frying pan. Add mustard seeds and when they begin to crackle, stir in the fennel seeds, nigella seeds and cumin seeds.

Chopped onions browning in a pan with oil and toasted seeds

Step 2: Let these spices infuse into the oil for about 30 seconds.Stir in the chopped onions and fry for about eight minutes or until until golden brown.

Ginger and garlic paste added to the pan

Step 3: Stir in the garlic and ginger paste and fry for 30–60 seconds until fragrant.

Ground spices and chillies added to the pan

Step 4: Add the green chillies, followed by all the powdered spices and salt. Stir well and cook for a minute.

Chicken added to the pan and coated in the spices

Step 5: Add the chicken and stir to coat thoroughly in the spice mixture.

Chicken cooking in the pan with a splash of water

Step 6: Cook on high heat, stirring frequently, until the chicken releases moisture and the oil starts to separate.

Step 7: Add lemon juice or vinegar and cook for another 5–10 minutes until the chicken is cooked through and the sauce is thick and glossy.

Step 8: Season with salt to taste and garnish with fresh coriander (cilantro).

How to Serve Chicken Achaar

This dish is all about simplicity. Serve it with:

Fresh naan or chapati - Find our 3 ingredient naan recipe here
Plain basmati rice - Find our easy basmati rice recipe here
A cooling raita on the side

It also works beautifully as part of a larger spread with dal, salads and other dry curries.

Useful Equipment

You don’t need anything fancy, but a few bits will make life easier:

A wooden spoon or metal spatula – for stirring over high heat

A heavy-based frying pan or karahi – essential for high-heat cooking

A spice grinder or pestle and mortar – for freshly ground spices

A sharp knife – for slicing veggies and chicken

Storage and Reheating

Storage:
Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating:
Reheat gently in a pan over medium heat, adding a splash of water if needed. Microwave reheating works too, but the stovetop gives better results.

Final Thoughts

Pakistani chicken achaar is one of those dishes that reminds you why home-style cooking is so special. It’s bold, honest food that doesn’t mess about. If you love big flavours, tangy heat, and dishes that taste like they’ve got a story to tell, this one deserves a spot in your regular rotation.

Give it a go, tweak it to your taste and don’t be surprised if it becomes one of your new favourites. Happy cooking!

Top Tip

Don’t skimp on oil
This is not a low-fat dish. The oil carries the spices and gives that authentic achaar flavour.

FAQ

Is Chicken Achaar very Spicy?

It can be, but you’re in control. Adjust the chillies to suit your taste.

Can you make this curry ahead of time?

Absolutely. It tastes even better the next day.

Is this the same as pickled Achaar?

No, but it’s inspired by the same flavours. This is a fresh curry, not a preserve.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Chicken Achaar:

Have you tried this Chicken Achaar recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Recipe

Chicken Achaar

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Discover the bold flavours of Chicken Achaar, a spicy, tangy Pakistani dish that will awaken your taste buds.

Ingredients

1kg chicken (bone-in or boneless thighs), cut into large pieces
6 tablespoon vegetable or mustard oil
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 teaspoon nigella seeds (kalonji)
1 teaspoon cumin seeds
2 medium onions, finely chopped
2 tablespoon garlic paste
2 tablespoon ginger paste
2–3 green chillies, slit
2 teaspoon Kashmiri chilli powder (for colour)
1 teaspoon hot chilli powder (adjust to taste)
1 teaspoon turmeric
2 teaspoon ground coriander
1 tablespoon lime pickle (optional)
Salt to taste
Juice of 1–2 lemons (or 1½ tablespoon white vinegar)
Fresh coriander to garnish

Instructions

Heat the oil over medium-high heat in a karahi or large frying pan. Add mustard seeds and when they begin to crackle, stir in the fennel seeds, nigella seeds and cumin seeds. Let these spices infuse into the oil for about 30 seconds.
Stir in the chopped onions and fry for about eight minutes or until until golden brown. This step is crucial for depth of flavour. Stir in the garlic and ginger paste and fry for 30–60 seconds until fragrant.
Add the green chillies, followed by all the powdered spices and salt. Stir well and cook for a minute. Add the chicken and stir to coat thoroughly in the spice mixture.
Cook on high heat, stirring frequently, until the chicken releases moisture and the oil starts to separate.
Add lemon juice or vinegar and cook for another 5–10 minutes until the chicken is cooked through and the sauce is thick and glossy.
Garnish with fresh coriander and serve hot.

Cottage Pie Recipe

January 19, 2026 By Shannon

Rich, hearty and warming. Nothing says comfort food like a classic Cottage Pie Recipe. This hearty British favourite combines rich, slow-cooked minced beef with a medley of vegetables, all simmered in red wine, beef stock, and Worcestershire sauce, infused with fragrant fresh herbs like thyme, rosemary, and sage. Topped with creamy, cheesy mashed potatoes, it’s the ultimate family-friendly dinner that’s perfect for any night of the week.

About This Cottage Pie Recipe

My recipe uses simple, accessible ingredients and shows you how to build layers of flavor from scratch. From browning your beef perfectly to creating a silky, golden mash topping with butter, milk and egg yolks, every step is designed for maximum taste.

Serve this homemade cottage pie straight from the oven, ideally with a side of roasted vegetables or buttery greens, and you’ve got a meal that’s both comforting and impressive. Perfect for batch cooking, freezing or feeding a hungry family, this recipe is sure to become a go-to classic in your recipe collection.

Ingredients

Using the freshest ingredients in this Cottage Pie recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

Minced beef
White Onion
Shallots
Stick Celery
Carrot
Beef stock
Red wine
Bay leaves
Tomato puree
Worcestershire sauce
Fresh thyme, sage and rosemary (tied with string)
White potatoes
Cheddar cheese
Egg yolks
Butter
Whole milk
Chives
Neutral oil
Salt and pepper

See recipe card for quantities.

Instructions

Step 1: In a large pan, on a medium heat, add a tablespoon of your oil and fry your beef until browned all over. Do this in batches if needed. Remove and set aside.

Celery, carrot, onion and shallots sauteing in a pan

Step 2: To the same pan on a low-medium heat, add a tablespoon of oil and fry your onions, shallots, carrot and celery for 15 minutes until softened.

Step 3: Add your tomato puree and fry for a further two minutes.

Browned beef and red wine added to the pan

Step 4: Return your beef to the pan, add your red wine and simmer on high until the wine has reduced by half.

Beef stock, fresh herbs and bay leaves added to the pot to simmer

Step 5: When reduced, add your beef stock, Worcestershire sauce, fresh herbs (tied) and bay leaves. Bring to a gentle simmer on a medium heat and cook for 40 minutes stirring occasionally. (See notes)

Step 6: While your filling is cooking, in a large pot on high, add water and salt and bring to a boil. Add your peeled and halved potatoes and boil until fork tender. Then, drain and allow to steam dry for 5 minutes.

Butter, milk and egg yolk added to the mashed potatoes

Step 7: Preheat your oven to 400 F/200 C. Mash or rice your potatoes then add your butter, whole milk and 100g of your cheddar cheese, season with salt and pepper and mash to combine. Allow your mash to cool slightly (the milk and butter should do most of the work) then fold in two egg yolks until completely combined.

Cottage pie served with garden peas and topped with chives

Step 8: When your filling has finished cooking, remove the fresh herbs and bay leaves, spoon it into an ovenproof dish. Top with your mashed potato and your remaining cheddar cheese. Bake for 25 - 30 minutes or until the top is beautifully golden. Remove from the oven and top with finely chopped chives. Dig in!

Hint: Use a fork to create texture on your mashed potato, this will allow your cottage pie topping to turn beautifully golden.

What is the difference between Shepherd's pie and Cottage pie?

Although they look almost identical, the real difference between Shepherd’s Pie and Cottage Pie is the meat. A traditional Shepherd’s Pie is made with lamb. It has a richer, slightly deeper flavour. Cottage Pie, on the other hand, is made with beef mince, giving it a milder, more familiar taste.

Both dishes use a similar base of onions, vegetables, gravy and a fluffy mashed potato topping, baked until golden and comforting. So if your pie uses beef, it’s technically a Cottage Pie — and only becomes a Shepherd’s Pie when lamb is involved.

Substitutions

Fresh Herbs - Use dried herbs if that's all you have to hand - 1 teaspoon thyme, ½ teaspoon rosemary and ½ teaspoon sage.
Red wine - For an alcohol free version replace the red wine with extra stock + an extra tablespoon of Worcestershire sauce.
Shallots - Shallots add an extra depth of flavor to the meat sauce in your cottage pie but if you're struggling to source them, simply use 2 white onions.

Equipment

One large pot

Medium sized oven proof baking dish - we used a tray with height 4.7cm , width 18.2cm and depth 15.1cm.

Cheese grater

Serving Size (Serves 6)

This cottage pie recipe is written to serve 6, perfect for a family meal or for making sure there are leftovers to enjoy later. Cooking fresh food takes effort, so why not get the benefit of a second meal? If you’re serving fewer people, the recipe can easily be halved—or if you’re feeding a crowd, just scale it up and add extra protein or sides as needed. It’s all about adapting it to suit you.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your cottage pie to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Use a fork to create texture on your mashed potato, this will allow your cottage pie topping to turn beautifully golden.

FAQ

Can I make cottage pie ahead of time?

Yes! You can prepare the filling and mash separately, then assemble and store in the fridge for up to 24 hours. Reheat your cottage pie in the oven until piping hot, or freeze for up to 3 months.

Can I use something other than red wine?

Absolutely. If you don’t have red wine, use extra beef stock with a splash of balsamic vinegar or Worcestershire sauce for depth in your cottage pie.

How do I make the mashed potato topping extra creamy?

Use butter, whole milk, and egg yolks. Warm the milk and butter before mixing to create a silky, fluffy mash that browns your cottage pie beautifully in the oven.

Looking for other British recipes like this Cottage pie? Try these:

Pairing

These are my favorite dishes to serve with Cottage pie:

Recipe

Cottage Pie Recipe

Yield: 6

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Rich, hearty and warming. This Cottage Pie recipe shows you how to do it all. From browning your beef perfectly to creating a silky, golden mash topping with butter, milk and egg yolks, every step is designed for maximum taste.

Ingredients

1.65 lbs (750g) Minced beef
1 White Onion
2 Shallots
1 Stick Celery
1 Carrot
2 cups (450 ml) Beef stock
¾ cup (200ml) red wine
2 Bay leaves
1 tablespoon Tomato puree
2 tablespoon Worcestershire sauce
Fresh thyme, sage and rosemary (tied with string)
2.2 lbs (1 kg) White potatoes
1 ⅓ cups (150g) Cheddar cheese
2 Egg yolks
1 tablespoon (15g) Butter
½ cup (100ml) Whole milk
Chives
Neutral oil
Salt and pepper

Instructions

In a large pan, on a medium heat, add a tablespoon of your oil and fry your beef until browned all over. Do this in batches if needed. Remove and set aside.
To the same pan on a low-medium heat, add a tablespoon of oil and fry your onions, shallots, carrot and celery for 15 minutes until softened.
Add your tomato puree and fry for a further two minutes.
Return your beef to the pan, add your red wine and simmer on high until the wine has reduced by half.
When reduced, add your beef stock, Worcestershire sauce, fresh herbs (tied) and bay leaves. Bring to a gentle simmer on a medium heat and cook for 40 minutes stirring occasionally.
While your filling is cooking, in a large pot on high, add water and salt and bring to a boil. Add your peeled and halved potatoes and boil until fork tender. Then, drain and allow to steam dry for 5 minutes.
Mash or rice your potatoes then add your butter, whole milk and 100g of your cheddar cheese, season with salt and pepper and mash to combine.
Preheat your oven to 400 F/200 C. Allow your mash to cool slightly (the milk and butter should do most of the work) then fold in two egg yolks until completely combined.
When your filling has finished cooking, remove the fresh herbs and bay leaves, spoon it into an ovenproof dish.
Top with your mashed potato and your remaining cheddar cheese.
Bake for 25 - 30 minutes or until the top is beautifully golden. Remove from the oven and top with finely chopped chives. Dig in!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 830Total Fat: 44gSaturated Fat: 21gUnsaturated Fat: 23gCholesterol: 236mgSodium: 743mgCarbohydrates: 46gFiber: 5gSugar: 7gProtein: 55g

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Lasagne

January 19, 2026 By Shannon

Rich, comforting and perfect for the whole family! This is our sensational go-to homemade Lasagne recipe .Rich, comforting and perfect for the whole family! This is our sensational go-to homemade Lasagne recipe. Whether you're after a hearty dinner that will feed the whole family or are batch cooking for the week, this recipe is for you!

Lasagne served on a plate with rocket salad

About This Lasagne Recipe

Layers of slow-simmered minced beef in a deeply flavoured tomato sauce, silky béchamel and tender pasta sheets. It all together to make what I honestly think is the best lasagne you can cook at home.

This Lasagne is all about building flavour. The meat sauce is cooked until thick, glossy and packed with depth, while the white sauce keeps everything creamy without being heavy. As it bakes, the pasta absorbs all that goodness, giving you perfect slices that hold together but still melt in the mouth.

Ingredients

Using the freshest ingredients in this Lasagne recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

For the beef:
Beef mince
Bacon lardons
White onions
Shallots
Carrot
Stock celery
Tomato puree
Red wine
Bay leaves
Fresh thyme, sage and rosemary (tied with string)
Passata
Beef stock
For the bechamel:
Butter
Plain flour
Whole milk
For the filling:
Lasagne sheets
Cheddar cheese
Parmesan cheese
Olive oil
Salt and pepper
Chives

See recipe card for quantities.

Instructions

Step 1: In a small pan, on a medium heat, fry your bacon lardons until golden. Set aside for later.

Step 2: In a large pan, on a medium heat, add a tablespoon of oil and brown your mince. (Do this in batches if needed) Set aside for later.

Celery, onion, shallots and carrot sautéing in a pan

Step 3: To the same pan on a low-medium heat, add a tablespoon of oil and fry your onions, shallots, carrot and celery for 15 minutes until softened.

Garlic and tomato puree added to the pan

Step 4: Add your garlic and tomato puree and fry for a further two minutes.

Beef added back to the pan and red wine added

Step 5: Return your beef to the pan, add your red wine and simmer on high until the wine has reduced by half.

Bacon, fresh herbs and stock added to the pan to simmer

Step 6: When reduced, add your crispy bacon lardons, passata and beef stock, fresh herbs (tied) and bay leaves. Bring to a gentle simmer on a medium heat and cook for 40 minutes stirring occasionally. (See notes)

Step 7: Meanwhile, follow the steps for the Perfect Béchamel Sauce recipe using the quantities in the recipe or see the steps below.

Bottom layer of bechamel added to a baking dish

Step 8: Preheat your oven to 350 F (180 C), and construct your lasagne. Start with a layer of bechamel on the bottom of the baking tray to prevent the pasta from sticking.

First layer of lasagne, meat, bechamel and cheese added to the baking dish

Step 9: Add a layer of your lasagne sheets, completely cover with a generous spoonful of your meat sauce then top with a few ladles of your bechamel sauce. Top with cheddar cheese and repeat these steps until your tray is filled.

Lasagne sheets, bechamel sauce and cheese added to the top of the lasagne

Step 10: For the final layer, top your lasagne sheets with your remaining bechamel sauce and your remaining cheese.

Golden lasagne spooned out of baking dish

Step 11: Bake for 20 minutes covered in foil then remove the foil and bake for a further 20 minutes or until the top is golden brown.

Step 12: Top with your chopped chives and serve with a delicious arugula salad. Dig in!

Hint: Make sure you have plenty of bechamel and cheese left for the top layer to cook the pasta perfectly and create that gorgeous, golden top!

Equipment

Large oven proof baking dish - we used a tray with Height 5.5 x Width 28.3 x Depth 23.3cm but you can adjust the layers of your lasagne to fit your own dish.

Large pot

Cheese grater

What about the Béchamel sauce?

In just 4 steps, you can make this easy Béchamel sauce recipe. Here's how...

Melting butter in a pan and adding in the flour

Step 1: In a pan, over a medium-low heat, melt the butter. then gradually whisk in the flour.

Step 2: Make sure you whisk continuously when you add the flour so it does not burn.

Step 3: Gradually add the infused milk, whisking continuously again. Add more if you need to, until you reach your desired consistency.

Step 4: Stir in the salt and pepper. All done! How easy was that?

Serving Size (Serves 6)

This Lasagne recipe is written to serve 6, perfect for a family meal or for making sure there are leftovers to enjoy later. Cooking fresh food takes effort, so why not get the benefit of a second meal? If you’re serving fewer people, the recipe can easily be halved—or if you’re feeding a crowd, just scale it up and add extra protein or sides as needed. It’s all about adapting it to suit you.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Make your meat sauce slightly looser than a normal pasta sauce before layering. The lasagne sheets absorb a lot of liquid as they bake, and a dry sauce is the quickest way to end up with hard pasta. You want it spoonable, glossy and just a little bit saucy, not thick.

FAQ

Can I make lasagne ahead of time?

Yes, lasagne is perfect for prepping in advance. You can assemble it up to 24 hours ahead, cover and keep it in the fridge, then bake when ready. It actually tastes even better once the flavours have had time to settle.

Do I need to pre-cook lasagne sheets?

Usually no, especially with fresh or “no-boil” sheets. Just make sure your sauce is loose enough to hydrate them while baking.

Why does my lasagne burn on top?

Your oven may be too hot or it’s uncovered too long. Cover loosely with foil for the first half of baking, then uncover to brown.

Looking for other recipes like this Lasagne? Try these:

Pairing

These are my favorite dishes to serve with Lasagne:

Recipe

Lasagne

Yield: 6

Prep Time: 10 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 30 minutes

Rich, comforting and perfect for the whole family! This is our sensational go-to homemade Lasagne recipe.

Ingredients

For the beef:
1 lb 10 oz (750g) beef mince
⅓ cup (75g) Bacon lardons
2 White onions
2 shallots
1 carrot
1 stock celery
2 tablespoon tomato puree
¾ cup (200 ml) red wine
2 bay leaves
Fresh thyme, sage and rosemary (tied with string)
3 ⅓ cups (800 ml) passata
¾ cup (200ml) beef stock
For the bechamel:
5 tablespoon (75g) butter
½ cup (60g) plain flour
2 ½ cups (600ml) whole milk
For the filling:
Lasagne sheets
1 ½ cups (200g) Cheddar cheese
½ cup (50g) Parmesan cheese
Olive oil
Salt and pepper
Chives

Instructions

In a small pan, on a medium heat, fry your bacon lardons until golden. Set aside for later.
In a large pan, on a medium heat, add a tablespoon of oil and brown your mince. (Do this in batches if needed) Set aside for later.
To the same pan on a low-medium heat, add a tablespoon of oil and fry your onions, shallots, carrot and celery for 15 minutes until softened.
Add your garlic and tomato puree and fry for a further two minutes.
Return your beef to the pan, add your red wine and simmer on high until the wine has reduced by half.
When reduced, add your crispy bacon lardons, passata and beef stock, fresh herbs (tied) and bay leaves. Bring to a gentle simmer on a medium heat and cook for 40 minutes stirring occasionally.
Meanwhile, follow the steps for the Perfect Béchamel Sauce recipe using the quantities in the recipe or see the steps below.
Preheat your oven to 350 F (180 C), and construct your lasagne. Start with a layer of bechamel on the bottom of the baking tray to prevent the pasta from sticking.
Add a layer of your lasagne sheets, completely cover with a generous spoonful of your meat sauce then top with a few ladles of your bechamel sauce. Top with cheddar cheese and repeat these steps until your tray is filled.
For the final layer, top your lasagne sheets with your remaining bechamel sauce and your remaining cheese.
Bake for 20 minutes covered in foil then remove the foil and bake for a further 20 minutes or until the top is golden brown.
Top with your chopped chives and serve with a delicious arugula salad. Dig in!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 693Total Fat: 44gSaturated Fat: 25gUnsaturated Fat: 19gCholesterol: 130mgSodium: 1218mgCarbohydrates: 34gFiber: 2gSugar: 9gProtein: 32g

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Salsa Verde Tacos

January 15, 2026 By Joe

Fresh, vibrant and packed full of flavor. These Salsa Verde Tacos are filled with shredded chicken, smothered in Salsa Verde sauce and topped with delicious Miski Mexican Food salsas! You just have to give these a try!

Salsa verde tacos topped with salsa and cheese

About This Salsa Verde Tacos Recipe

Lately, we’ve been diving deep into Mexican cooking, and being based in the UK, we know firsthand how tricky it can be to find some traditional ingredients locally. Luckily, we were able to order tomatillos from Miski Mexican Food to make our own homemade salsa verde. We even made a big batch and whipped up some delicious Enchiladas Verdes too!

Ingredients

Using the freshest ingredients in this Salsa Verde Tacos recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

3 large chicken breasts
2 cloves garlic
1 large onion
1 cup (250ml) chicken stock
3 cups (750ml) Salsa Verde
12 corn tortillas
salt and pepper (to taste)
queso fresco (or some other mild crumbly cheese)

See recipe card for quantities.

Instructions

Step 1: In a pan with a splash of olive oil on a medium heat, brown both sides of your chicken.

Chicken stock added to the pan and allowed to poach

Step 2: Add ¼ cup of chicken stock (60ml) to your pan. Cover with a lid and allow to poach for 10-12 minutes.

Step 3: Remove from the pan and shred your chicken with forks.

Onions frying in a pan until translucent

Step 4: In a clean pan, add a splash of oil and soften your onion until translucent.

Salsa verde added to the pan and allowed to simmer

Step 5: Add your salsa verde to the pan and allow to simmer. (See below)

Shredded chicken returned to the pan and mixed well

Step 6: Return your shredded chicken to the pan, heat through and mix well.

Step 7: To a clean pan, add a splash of oil and fry your corn tortillas on each side for 3 minutes.

Step 8: Load your tacos with your delicious salsa verde chicken and top with coriander, pickled red onion, cheese and Miski salsas! Dig in!

What about the Salsa Verde?

You can use premade Salsa Verde, it can be found in a few good food stores and you will need around 3 cups (750ml) and here at Miski Mexican Food. Alternatively, for a more authentic, fresh and vibrant Salsa Verde you can make it yourself. Follow this Salsa Verde recipe and you will have the perfect amount of salsa to make your Salsa Verde Tacos.

What about the tomatillos?

The Salsa Verde recipe for this Pozole Verde calls for tinned tomatillos as you cannot easily source fresh tomatillos in the UK. They can be bought online on a lot of different retailers, including Miski Mexican Food. The ease with tinned tomatillos is that they are already cooked so can be blended straight away. If you're lucky enough to be able to source fresh tomatillos then I would definitely use them over tinned to get the freshest Salsa Verde possible! Simply remove the husks and the stems, add them to a baking tray and roast in the oven for 15-20 minutes at 400F/200C. Then, add them to your blender with the other ingredients.

What about the Salsas?

These stunning salsas are from Miski Mexican Food! We used her El Jalapeno salsa to create our Salsa Verde sauce for our tacos. Then, we topped our Salsa Verde Tacos with the La Calavera (Fiery Scotch Bonnet salsa for those who love a spicy kick), El Corazon () and El Macho (Delicious chili oil packed full of Guajillo chillies) salsas.

You can find these wonderful salsa here -

Substitutions

Oregano - If you can source Mexican oregano you will end up with a more authentically flavored Salsa Verde Tacos. Mexican oregano has slightly bigger, more jagged leaves and provides a citrusy flavor that normal oregano doesn't provide.
Tortillas - You could use flour tortillas for this recipe and they work perfectly well to soak up the verdes sauce and keep the Salsa Verde Tacos in tact. However, if you can find corn tortillas you will add an extra depth of authentic Mexican flavor to your Salsa Verde Tacos.
Cheese - If you can source it, Queso Fresco cheese is an authentic cheese to use. Any mild, crumbly cheese will do however. From making plenty of Mexican recipes using ingredients that can be sourced in the UK, I've found that Wensleydale cheese works great. It crumbles beautifully and can be sprinkled on top of tacos without it melting.

Serving Size (Serves 4)

This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Top Tip

Let the salsa verde chicken sit for 5–10 minutes before serving — it gives the flavours time to meld while still staying fresh and vibrant.

FAQ

Can I use chicken thighs instead of breasts?

Yes! Thighs are more forgiving and stay juicy with longer cooking, which makes your Salsa Verde Tacos even more flavorful.

How do I know when the chicken is perfectly cooked?

The chicken is done when it easily shreds with a fork and reaches an internal temperature of 75°C (165°F). Avoid overcooking to keep it tender.

Looking for other recipes like this? Try these:

Recipe

Salsa Verde Tacos

Yield: 4-6

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Fresh, vibrant and packed full of flavor. These Salsa Verde Tacos are filled with shredded chicken and smothered in Salsa Verde sauce.

Ingredients

3 large chicken breasts
½ cup (100ml) chicken stock
2 cloves garlic
1 large onion
3 cups (750ml) Salsa Verde (see recipe post)
12 corn tortillas
salt and pepper (to taste)
Queso fresco (or some other mild crumbly cheese)

Instructions

In a pan with a splash of olive oil on a medium heat, brown both sides of your chicken.
Add ¼ cup of chicken stock (60ml) to your pan. Cover with a lid and allow to poach for 10-12 minutes.
Remove from the pan and shred your chicken with forks.
In a clean pan, add a splash of oil and soften your onion until translucent.
Add your salsa verde to the pan and allow to simmer. (See blog post)
Return your shredded chicken to the pan, heat through and mix well.
To a clean pan, add a splash of oil and fry your corn tortillas on each side for 3 minutes.
Load your tacos with your delicious salsa verde chicken and top with coriander, pickled red onion, cheese and Miski salsas! Dig in!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 403Total Fat: 7gSaturated Fat: 1gUnsaturated Fat: 6gCholesterol: 78mgSodium: 1249mgCarbohydrates: 49gFiber: 9gSugar: 9gProtein: 35g

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Curried Brussels Sprouts

January 5, 2026 By Shannon

Spiced and festive with a hint of sweetness! These Curried Brussels Sprouts are the perfect side dish for your festive dinner - but with a twist. Let your sprouts be the star of the show with these whole and ground spiced sprouts with a drizzle of festive maple syrup. The best part - its cooked all in one pan! You have to give these Curried Brussels Sprouts a try!

Curried brussels sprouts served in a side dish

About This Curried Brussels Sprouts Recipe

These Curried Brussels Sprouts are so simple to make! The flavour starts with frying cumin seeds and garlic until deliciously fragrant, then frying your ground spices for an extra punch of flavor. A splash of tomato brings balance and richness, while a final hit of maple syrup sweetens the whole dish, giving it that unmistakable festive flavor - the perfect side dish to spice up your Christmas dinner.

Ingredients

Using the freshest ingredients in this Curried Brussels Sprouts recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

Brussels sprouts
Ghee or neutral oil
Garlic cloves (minced)
Cumin seeds
Ground turmeric
Chilli powder
Coriander powder
Cumin powder
Water
salt
Tinned tomatoes
Tomato puree
Maple syrup

See recipe card for quantities.

Instructions

Step 1: Remove the first layer of leaves and trim the ends off of your sprouts. Wash them, cut in half and set aside.

Step 2: To a large pan, on medium heat, melt your ghee and add your cumin seeds and minced garlic. Fry for a minute until fragrant.

tomato puree and ground spices frying in ghee

Step 3: Next, add your tomato puree and ground spices and fry for a further minute.

Tomatoes blitzed in a food processor and added to the pan

Step 4: In a blender, blitz your tinned tomatoes then add to your pan and mix. Cook on a medium heat for 3 minutes.

Brussels sprouts added to the pan and mixed with the sauce

Step 5: Add your Brussel sprouts, give it a good mix and cook for 5 minutes.

Water added to the pan and covered with a lid

Step 6: Pour in your water and maple syrup, cover with a lid and cook for 10 minutes. Remove the lid and cook for a further 5 minutes.

Step 7: Add a touch more water if your curried sprouts are looking dry.

Step 8: Garnish your Curried
Brussels Sprouts with crispy garlic slithers and coriander. Dig in!

Hint: No-one wants overcooked sprouts! Use less water than you might think for the sauce and add more later if needed, this will allow the sauce to thicken at the same time as cooking the sprouts!

Can I use left over brussels sprouts?

Of course! This Curried Brussels Sprouts recipe is a great way of using up any left over sprouts you might have from your Christmas dinner. Simply follow the steps as above but don't add the sprouts until the end and use half the amount of water. Create the delicious spiced tomato sauce to your desired thickness, then add in your left over brussels sprouts and heat them through (be careful not to over cook, you're just heating them up again in the delicious sauce).

Substitutions

The ingredients for these Curried Brussels Sprouts are so easy to purchase and are ingredients you probably already have in your pantry! Here are a few substitutions if you need it:

Maple Syrup - Maple syrup is popping up more frequently in UK supermarkets but if you don't have any to hand simple substitute with honey or ½ teaspoon of brown sugar.
Ghee - Any neutral oil is a great substitution! Since we're not frying anything that needs a high smoke point oil you could also swap it out for unsalted butter!
Garlic cloves - Use 2 teaspoon of garlic paste if that's easier for you to source!

What can I serve these Curried Brussels Sprouts with?

These Curried Brussels Sprouts are a great side dish to many dishes, not just your Christmas dinner!

Try them as a side with any of these 30 minutes BIR style curries!

Equipment

One large pan is all you need!

Serving Size (Serves 4)

This Curried Brussels Sprouts recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your Curried Brussels Sprouts to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Don’t overcrowd the pan — giving the sprouts space lets them char slightly, adding a nutty, caramelised flavour that makes these Curried Brussels Sprouts irresistible!

FAQ

Can I use frozen Brussels sprouts?

Yes, they will work perfectly for Curried Brussels Sprouts! Thaw them first or add them straight to the pan, but reduce the water slightly to avoid a soggy curry.

Can I make this recipe vegan?

Absolutely — simply use oil instead of ghee. The Curried Brussels Sprouts will still be rich and flavourful.

Can I use leftover Brussels sprouts?

Yes! Add them at the end of cooking and simmer for just 3–5 minutes to heat through and let them soak up the curry sauce.

Looking for other vegetarian recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Curried Brussels Sprouts:

Recipe

Curried Brussels Sprouts

Yield: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Spiced and festive with a hint of sweetness! These Curried Brussels Sprouts are the perfect side dish for your festive dinner.

Ingredients

14oz (400g) Brussels sprouts
½ teaspoon Ghee or neutral oil
3 Garlic cloves (minced)
½ tsp cumin seeds
½ tsp ground turmeric
½ tsp chilli powder
¼ tsp coriander powder
¼ tsp cumin powder
½ cup (100ml) water
salt
½ cup tinned tomatoes
½ tsp tomato puree
½ tsp maple syrup

Instructions

Remove the first layer of leaves and trim the ends off of your sprouts. Wash them, cut in half and set aside.
To a large pan, on medium heat, melt your ghee and add your cumin seeds and minced garlic. Fry for a minute until fragrant.
Next, add your tomato puree and ground spices and fry for a further minute.
In a blender, blitz your tinned tomatoes then add to your pan and mix. Cook on a medium heat for 3 minutes.
Add your Brussel sprouts, give it a good mix and cook for 5 minutes.
Pour in your water and maple syrup, cover with a lid and cook for 10 minutes. Remove the lid and cook for a further 5 minutes.
Add a touch more water if your curried sprouts are looking dry.
Garnish with crispy garlic slithers and coriander. Dig in!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 61Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 2mgSodium: 28mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 3g

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

About This Spicy Vodka Pasta Recipe

Ingredients

Step by step photographs

Substitutions

Variations

What type of pasta should I use?

Serving Size (Serves 4)

Storage

Top Tip

FAQ

Related

Pairing

Recipe

Ingredients

Instructions

Nutrition Information:

Have you tried this recipe?

What is Nashville Hot Chicken?

A Brief History of Nashville Hot Chicken

Ingredients

Step by step photos

Variations Worth Trying

Useful Equipment

What other toppings can I use?

Storage and Reheating

Top Tip

Final Thoughts

FAQ

Related

Pairing

Have you tried this Nashville Hot Chicken Burger recipe?

Recipe

Ingredients

Instructions

Nutrition Information:

About This Pasta Alla Zozzona Recipe

Ingredients

Instructions

Substitutions

Variations

Equipment

Serving Size (Serves 4)

Storage

Top Tip

FAQ

Related

Pairing

Recipe

Ingredients

Instructions

Nutrition Information:

Have you tried this recipe?

What Is Chicken Chukauni?

A Bit of History (Without Getting Boring)

What Makes Chicken Chukauni Special?

Ingredients

Step by step photos

How to Serve Chicken Chukauni

Variations You’ll Love

Useful Equipment

Storage & Make-Ahead

Final Thoughts

Top Tip

FAQ

Pairing

Have you tried this Chicken Chukauni recipe?

Recipe

Ingredients

Instructions

Nutrition Information:

What Is Kerala-Style Tawa Prawn Fry?

Why You’ll Love This Recipe

Ingredients

Step by step photos

Variations

Useful Equipment

Storage and Reheating

Top Tip

Top Tips for Perfect Results

Final Thoughts