Curry recipes Archives

Curry recipes

Burmese red curry

1 hour

Asian recipes

Camilla’s Asian curry

25 minutes

Curry recipes

Zanzibar fish curry

20 minutes

Curry recipes

Lamb curry and dumplings

1 1⁄4 hours

Chilli recipes

Yellow vegetable curry

20 minutes

Chilli recipes

Prawn-and-pineapple coconut curry

25 minutes

Cauliflower recipes

Dhal-and-cauliflower curry

40 minutes

Curry recipes

Cape Malay chicken biryani casserole

1 3⁄4 hours

Beef recipes

Noxolo’s Beef Curry

1 hour

Chicken recipes

One-pot chicken baked on dhal

1 1⁄2 hours

Curry recipes

Split pea dhal

45 minutes

Butter chicken-style chickpea curry with busted rotis

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

560 g flour
4 t baking powder
1⁄2 t salt
1 cup warm water, plus extra
1⁄2 cup cream or coconut milk
100 g butter
1 onion, finely chopped
2 garlic cloves, chopped
1 x 5 cm piece ginger, grated
50 g Woolworths butter chicken spice paste
2 x 400 g cans chickpeas, drained
1 x 400 g can chopped tomatoes
1 T tomato paste
1⁄2 cream cream or coconut milk

Method

Whisk 560 g flour, baking powder and salt until fluffy. Slowly add the cup warm water, mixing until the mixture comes together. Add another 1⁄2 – 3⁄4 cup water until a dough forms.
Knead for 5 minutes, then divide into 6 balls. Rest on an oiled baking tray for 10 minutes. Roll out the balls into circles about 2 cm thick.
Generously spread softened butter onto the surface of the dough circles. Make an incision from the centre to the edge of each circle and roll into a cone. Curl the cone to make a circle and press into a round and rest for 10–30 minutes.
Roll out the dough on a lightly floured surface. Heat a little butter in a pan and fry the rotis over a medium heat until golden brown and cooked through, about 3 minutes on each side.
Place the rotis into a tea towel or cloth while still warm and bash against the kitchen counter to flake up and reveal the layers.
Soften the finely chopped onion, cloves chopped garlic and peeled and grated ginger in 100 g butter. Add 50 g Woolworths butter chicken spice paste and the cans drained chickpeas and fry until fragrant.
Add the can chopped tomatoes and tomato paste and season. Simmer for 20 minutes. Add 1⁄2 cup cream or coconut milk to taste. Serve the rotis with the curry, garnished with fresh coriander and crushed cashews.

Cook's note: Have a go at making your own rotis – or scoop up all the deliciousness with Woolies naan bread.

Discover more curry recipes here.

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Burmese red curry

Camilla’s Asian curry

Zanzibar fish curry

Lamb curry and dumplings

Yellow vegetable curry

Prawn-and-pineapple coconut curry

Dhal-and-cauliflower curry

Cape Malay chicken biryani casserole

Noxolo’s Beef Curry

One-pot chicken baked on dhal

Split pea dhal

Butter chicken-style chickpea curry with busted rotis

Butter chicken-style chickpea curry with busted rotis

Ingredients

Method