Recipes Archive

Curry recipes

Fish curry with aubergines

40 minutes

Butternut recipes

Senegalese fish and rice stew

1½ hours

South African

Curried chicken, Durban-style

1 hour, 15 minutes

Moi-moi

30 minutes

Moroccan recipes

Moroccan prawn m’chermal

40 minutes

Nut recipes

Spicy peanut soup

25 - 30 minutes.

Brinjal recipes

Marinated brinjal with rose-water yoghurt

8 minutes

Injera

5 - 10 minutes

Hungarian chicken

Serves 4 - 5

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

1 1/2 T canola oil
8 - 10 chicken thighs (skin on)
Sea salt, to taste
1 medium-sized onion, peeled and chopped
1 clove garlic, finely chopped
1 t paprika
A pinch cayenne pepper
3 medium tomatoes, skinned and chopped
250 g white mushrooms, halved
1 cup cream, or to taste
250 g rice noodles or rosmarino, cooked until al dente, for serving
Green leaves, for serving

Method

Heat the oil in a saucepan and brown the chicken pieces on both sides. Remove and salt lightly.

In the same pan, gently simmer the onion and garlic for 5 minutes. Add a little salt, the spices and tomatoes and simmer fairly briskly for a further 5 minutes.

Return the chicken to the pan – skin-side up – and gently simmer with the lid off until the chicken is almost cooked, about 30 minutes.

Add the mushrooms and simmer until cooked, about 5 minutes. If there is too much liquid, pour off the excess. Add the cream and heat through.

Serve with the rice noodles or rosmarino and a leafy salad.

Spinach lasagne

Beef rendang potjie

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Chicken satay with peanut sauce

Fish curry with aubergines

Senegalese fish and rice stew

Curried chicken, Durban-style

Moi-moi

Moroccan prawn m’chermal

Spicy peanut soup

Marinated brinjal with rose-water yoghurt

Injera

Taramasalata

Spaghetti with chicken-Parmesan meatballs and red-pepper sauce

Hungarian chicken

Hungarian chicken

Ingredients

Method