curry powder Archives

Stew recipes

Curried bean stew

10 to 15 minutes

Bobotie with brown rice and lentils

20 minutes

South African

Cape Malay mussels

30 minutes

South African

Ingrid Jones’ Bobotie

25 minutes

Burger recipes

Tandoori lamb burger

20 minutes

Fenugreek and eggs

10 minutes

Free-range Jersey beef pasta

4–5 hours

Fish recipes

Spiced fish with cashews on coconut basmati rice

30 minutes

Fish recipes

Tandoori crusted Franschhoek salmon trout fishcakes with beetroot raita and Malay spice oil

30 minutes

Fish recipes

Baked spiced fish with biryani rice

35 minutes

Lamb recipes

Tender lamb, brinjal and potato curry pie

1 hour and 20 minutes

Curry recipes

Chicken-and-prawn curry

25 minutes

Chicken-and-prawn curry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

1 kg chicken breast fillet, cubed
Clarified butter, for sauteeing
1 onion, finely sliced
3 t ground ginger and garlic mixture
30 g turmeric powder
10 g curry powder
1 t garam masala
3 t tomato paste
2 tomatoes, pureed
1 kg large prawns, peeled
sea salt and freshly ground black pepper
1 t fresh mint
2 t fresh coriander

Method

In a pan over a medium heat, brown the chicken cubes in clarified butter, then remove from the pan. Add the onion and fry until translucent.

Add the ginger, garlic, and ground spices and cook until the mixture becomes fragrant.

Mix the tomato paste with one cup of water and add it, together with the puréed tomato, to the pan and cook for a further 5 minutes.

Return the chicken to the pan and cook until tender.

Place the prawns on top of the chicken and allow to steam – mix into the curry when ready to serve.

Season to taste and garnish with fresh mint and coriander.

Serve with these fresh, homemade rotis.

TASTE'S take: This recipe was created by Keven Joseph of The Oyster Box Hotel in Umhlanga Rocks.

Discover more curry recipes here

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Curried bean stew

Bobotie with brown rice and lentils

Cape Malay mussels

Ingrid Jones’ Bobotie

Tandoori lamb burger

Fenugreek and eggs

Free-range Jersey beef pasta

Spiced fish with cashews on coconut basmati rice

Tandoori crusted Franschhoek salmon trout fishcakes with beetroot raita and Malay spice oil

Baked spiced fish with biryani rice

Tender lamb, brinjal and potato curry pie

Chicken-and-prawn curry

Chicken-and-prawn curry

Ingredients

Method