Our hospice chefs help you spice things up for National Curry Week

In celebration of National Curry Week (13-19 October), we asked the head chefs at two of our hospices to send us their most loved curry recipes for you to try at home.

Our chefs take pride in preparing a wide range of healthy and delicious meals for patients and families, and curries are always a popular addition to the menu. So whether you’re keen for korma, taken with tikka masala or passionate about poppadums, why not test your skills in the kitchen this week and celebrate one of the nation’s favourite dishes?

We’d love to see some of your favourite recipes, so be sure to share your spicy specialities on our Facebook page and on Twitter, using the hashtag #NationalCurryWeek.

Thai Green CurryThai Green Chicken Curry

This classic recipe comes from Graham White, Head Chef at the Marie Curie Hospice, Cardiff and the Vale. Graham says you should marinate the chicken for 24 hours for the perfect result while crispy stir-fried vegetables provide the perfect accompaniement.

Download Graham's recipe (PDF 393KB)


simons-curryChicken Vindaloo

This comes from Simon Carr, Head Chef at the Marie Curie Hospice, Newcastle and is not a dish for the faint hearted. In this recipe, Simon reveals how he creates a Paste of Fire. Top tip: add it to the marinade and leave it overnight for the full effect.

Download Simon's recipe (PDF 403KB)