Suki's Kitchen Stories

05/09/2026

Not every Indian chicken dish is a curry!
My cookbook No Worries, Just Chicken Curries is a celebration of the incredible variety of ways we cook chicken across India from smoky tandoori and tikka to fiery fries, kebabs, roasts and, of course, some wonderful curries too.

70+ recipes, regional flavours and plenty of chicken to keep you cooking!

Which one would you try first? ❤️

05/09/2026

This is the kind of chicken curry that keeps everyone coming back for seconds. Amritsari Chicken Curry. It’s from page 195 of my cookbook, No Worries, Just Chicken Curries!

My cookbook, No Worries, Just Chicken Curries is packed with flavour-filled recipes inspired by regional curries of India. Over 100 recipes, with 73 chicken recipes (from BBQ to street food to curries) from various parts of India and 30 vegetarian sides and accompaniments including breads, rice, pickles, chutneys and salads.

Now available on Amazon for just £14.25 - a 25% discount off the retail price!

🍗

03/09/2026

It’s a true honour when your younger sibling cooks from your books and calls you for dinner to her house . Ramneek made Chicken Changezi from my cookbook No Worries, Just Chicken Curries and Punjabi Mutton Curry from my first cookbook, Garnish With Garam Masala. As some of you may be aware I am visiting my dad in Delhi until end of this week.
I took some random shots of the dining table and mutton being cooked! 😁
My heart is full! ❤️

02/09/2026

Prawn recipe - Royyala Vepudu ~ Prawn fry from Andhra Pradesh is a super easy and fiery prawn dish using special spice mix.

Spice mix for Royyala Vepudu

- 1 teaspoon black pepper corn
- 1 inch cinnamon stick
- 2-3 green cardamons
- 1-2 cloves
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 2-4 Kashmiri dried red chillies
- 1/2 fennel seeds

Dry roast for a minute and blend into a smooth powder

Other ingredients

- 1 chopped white onion
- 250-300 g cooked jumbo prawns ( I have used frozen prawns from
- 1 tsp ginger garlic paste
- Sprig of curry leaves
- 2-3 tablespoons oil
- 1/2 teaspoon turmeric
- 1 teaspoon Kashmiri red chilli powder
- 2 teaspoon of home-made spice mix
- Chopped coriander leaves for garnish
- Slit green chillies (optional)
- Juice of 1/2 lemon
- Salt as per taste

Method

- In a pan, add the oil and once it hot, add the curry leaves.
- Once these sizzles, add the onions and fry until golden brown.
- Add the cooked prawns on mix well.
- Lower the heat and add the spices - turmeric, Kashmiri red chilli and the skit green chillies, and fry for a minute.
- Add the cooked prawns on mix well.
- Now, add the home-made spice mix and coat the prawns well.
- Add salt.
- After couple of minutes mins or so, the dish should be ready.
- Garnish with coriander leaves and fresh curry leaves.

Imp: please don’t add any water in this dish. Only a tbsp now and then. Royyala means prawns and Vepudu means fry in the southern state of Andhra in India. It’s a prawn fry.

Serve with steamed rice and onion salad!

29/08/2026

Tamil Chicken Chukka recipe is here from page 169 of my cookbook.

Spicy Chicken Chukka or Sukha
From the state of Tamil Nadu, a very popular and easy chicken fry or dry dish.

Cooks for 2 people
Spice level : medium to high
Cooking time 20-25 minutes

Ingredients and pre-prep:

1. 300 gm chicken breast pieces, cut into small chunks
2. 2 medium onions or 10 shallots - sliced and fried until golden brown, and keep aside (you can do this before hand or even a day before)
3. 1 fresh tomato, chopped coarsely
4. 1 tablespoon ginger garlic paste mince. You can use fresh ginger and garlic too!
5. 1 heaped teaspoon of Kashmiri red chilli powder
6. 1 tablespoon of coriander powder
7. 1 teaspoon garam masala
8. Salt
9. 1 teaspoon black pepper powder

Marinate the chicken in the above ingredients

Other ingredients:

13. 3-5 Neutral oil table spins for frying onions and frying the chicken
14. 10-12 fresh curry leaves
15. 1-2 dried Kashmiri red chillies (optional)
16. 1 fresh green chilli, slit (optional)
17. Lemon wedges for garnish

Tip: No water is used in this recipe. Chicken is cooked in the marinade and its own juices!

Method:

Marinate the chicken and keep in fridges for minimum one hour
Brown the onions nicely in some oil and keep aside.
In the same pan. Add balance oil and once hot add the curry leaves, dried chilles and green chilli. Sauté for a few seconds and add each piece of chicken separately on high heat. Turn over after two minutes. After another couple of minutes whee we n both sides are slighted browned, give the chicken a good mix, add some salt, lower the heat and cover and cook the chicken. Chicken will release water and get cooked within 12-15 minutes. Don’t add any water. Open lid, dry out the excess water. Switch off the burner and Serve!

Note if you’re using chicken on the bone - the cooking time will be around 20-22 minutes more.

29/08/2026

Some recipes are more than recipes. They are memories, stories and a little piece of our heritage. ❤️

I had the loveliest time with Jay and his Gran, talking about cooking with grandparents, family recipes and why it matters to keep those traditions alive.

And, of course, we cooked together! I made a chicken curry with Jay’s Gran, which made the whole experience even more special.

So much of what we learn in the kitchen is passed down through generations, not from a recipe book, but by watching, tasting and cooking together.

It was such a joy to be part of this conversation with House of Gran and to celebrate the wonderful connection between food, family and heritage.

Watch the interview here:

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

27/08/2026

Chicken Curry, Karnataka Style, also called Karwari Kori Sarru is on page 229 of my cookbook, No Worries, Just Chicken Curries.

Intensely bright red in colour, warm and coconutty to taste and a light texture. This is the best way to describe this coastal gem of a curry from the southern state of Karnataka.

Named after the city it originated in, this chicken curry belongs to the historical coastal city of Karwar in Karnataka, which was not just a fort and a port for international traders back in the day but is also known for its picturesque beaches. It’s been called the Kashmir of Karnataka which says it all!

As with any coastal region in India, Karwari chicken curry is inspired by the coastal flavours and local produce of Karnataka, which means it’s loaded with coconut, and the local Bydagi chillies which are bright red and fiery. I have swapped this local chilli for a more easily sourced and milder Kashmiri dried chilli for my recipe. Other ingredients include spices like nutmeg, poppyseeds and peppercorn that embody the very essence of cuisine of Karnataka.

A dinner party special, it is fairly easy to make with most of the ingredients either ground into a paste or a spice blend, before-hand. It has a thin consistency which goes beautifully with any rice dish as an accompaniment and vegetarian side, soaking in the sauce in every spoonful.

My cookbook is on Amazon for £14.25 and the link is in comments section below 👇

With love,
Suki