CHICKEN KORMA

This free Chicken Korma Recipe is bursting with flavours and by far the best I have ever tasted… Korma is a creamy curry made with yoghurt and nuts. Korma is best served with pilaf rice or basmati rice or rotis.

Ingredients


1.5kg free range chicken fillets, cut into bite size cubes
1 Tblsp ginger, peeled and finely grated
3 cloves of garlic, crushed
175ml Greek yoghurt
30ml canola oil
1 Tblsp ground coriander
1 pinch black pepper
1 tsp turmeric
1 tsp garam masala
1 red chilli, deseeded and finely chopped
2 onions, finely chopped
1 can coconut cream
40g almonds, ground
1 dash lemon juice
1 pinch salt
1 small handful fresh coriander, to garnish


Method

• Mix the chicken with the ginger, garlic and yoghurt, cover and marinade for about 3-4 hours.
• Heat the oil in a pan, add the ground coriander, black pepper, turmeric and garam masala and stir-fry for about 1 minute over a low heat.Turn up the heat, add the chilli and onion and stir-fry for 10 minutes.
• Add the chicken and the marinade and cook for a further 10 minutes.
• Add the coconut milk and bring to the boil, stirring regularly.
• As soon as the mixture boils, reduce the heat, cover the pan and simmer until the chicken is tender (about 30 minutes).
• Remove from the heat, stir in the ground almonds, lemon juice and salt to taste
• Mix well and sprinkle with chopped coriander.
• Serve with pilaf rice or basmati rice or rotis.

Serves 6

BUTTERNUT CURRY

Enjoy this lovely free Butternut Curry Recipe with a rich and creamy coconut flavour! Add any vegetables that you desire.

INGREDIENTS


Curry Paste:
1 tsp coriander seeds, toasted
1 tsp cumin, toasted
1 tsp fennel seeds, toasted
1 large onion
4 cloves garlic
8cm piece ginger
2 red chillies
3 lemongrass stalks roughly chopped
2 lime leaves or the zest of one lime
1/2 tsp turmeric


Curry:
3 Tblsp vegetable oil
400ml coconut milk
500ml vegetable stock
1 Tblsp concentrated tamarind paste
2 Tblsp brown sugar
1 medium butternut squash, peeled & diced
100g peas
100g green beans
3 Tblsp fish sauce
juice of 1 lime


To serve:
a handful of coriander, chopped
75g toasted cashew nuts
2 Tblsp pumpkin seeds
500g steamed Basmati rice


METHOD

• Lightly toast the coriander seeds, cumin, and fennel seeds in a dry frying pan until they become aromatic. 
• Using a mortar and pestle, crush the spices to a coarse powder.
• Place the onion, garlic, ginger, chillies, lemongrass, lime zest, toasted spices and turmeric in a food processor and blend until it has the consistancy of a thick, even paste.
• Using a large saucepan fry the curry paste in a little sunflower oil for about 10 minutes, or until it takes on a deep crimson colour.
• Add the coconut milk, vegetable stock, tamarind and sugar to the pan and simmer on a low heat for about 10 minutes or until the sauce thickens, then add the squash and cover for a further 10 minutes. Add the green beans and simmer for a further 5 minutes.
• Finally stir in the fish sauce and lime juice. 
• Garnish with coriander, toasted cashews and the pumpkin seeds and serve with steamed Basmati rice.

Serves 4

APPLE & MINT RAITA

Raita is a Pakistani/Indian condiment made with yoghurt, seasoned with herbs and spices, you may also add some grated/minced vegetables such as cucumber, onions, and carrots. This free Apple & Mint Raita Recipe is lovely to serve as a side dish with hot curries or as a dip with party snacks. Raita is served chilled and helps to cool the palate when eating spicy dishes. 

Ingredients


2 large Granny Smith apples, peeled and cored
250ml mint leaves, stems removed and washed
pinch of salt
1 clove garlic, peeled
small pinch of green masala 
45ml lemon freshly squeezed lemon juice 
60ml (¼ c) plain yoghurt


Method

• Put all the ingredients except the yoghurt in a food processor and blend.
• Stir in the yoghurt, garnish with mint leaves and serve with hot curries, kebabs or party snacks.

Makes 1 cup

SPICY PUMPKIN SOUP

Looking for something delicious to warm you up this winter then this free Spicy Pumpkin Soup Recipe if for you… Packed with goodness and amazing aromas that will make your mouth water!

Ingredients


600g pumpkin, peeled & diced
1 onion, finely chopped
4 garlic cloves, crushed
15ml oil
5ml ground cumin
5ml ground coriander
5 – 10ml mild curry powder
20ml fresh coriander
1.25l hot vegetable or chicken stock
50ml cream
Salt & freshly ground black pepper to taste


To Garnish:


60ml sour cream
Fresh coriander
Roasted pumpkin seeds


Method

• In a large pot heat the oil and fry the pumpkin, onion and garlic for about 10 minutes.
• Add the cumin, ground coriander, curry powder and fresh coriander and fry for another minute.
• Add the stock, bring to the boil, reduce heat and simmer for about 10 to 12 minutes.
• Process until smooth, stir in the cream and season to taste with salt and freshly ground black pepper.
• Ladle the soup into heated bowls and garnish with a drizzle of sour cream, pumpkin seeds and fresh coriander.
• Serve hot with fresh health bread.

Makes about 1.25 litre's of soup

TANDOORI CHICKEN LIVERS

This free Tandoori Chicken Livers recipe is divine…Bursting with flavours that will make your mouth water… Nice & spicy!


Ingredients


Chicken Livers:
30ml oil
1 onion, chopped
The zest and juice of 1 lemon
1 chilli, chopped (optional)
15ml fresh coriander, chopped
Salt to taste
500g chicken livers


Tandoori Sauce:
250ml plain yoghurt
1 tsp crushed garlic
30ml lemon juice
50g tomato paste
125ml hot water
1 heaped tsp freshly grated ginger
30ml turmeric
15ml garam masala or mild curry powder
A little sugar


Method

• Mix half the oil with the onion, lemon zest, lemon juice, chilli, coriander and salt. Pour this mixture over the chicken livers and set aside.
• Mix all the tandoori sauce ingredients together.
• Heat the remaining oil and fry the livers until brown on the outside but still pink inside.
• Pour the sauce over the livers and heat for about 8 minutes until the livers are well done.
• Serve with rice or naan bread and cumin yoghurt.

Cumin Yoghurt

• Mix a pinch of cumin with 125ml plain yoghurt.

Serves 4

LENTIL DAHL

This free Traditional Lentil Dahl recipe is amazing, full of spicy aromas that will warm you up on a cold winters night... Can be served with Biryani, Naan Bread or Poppadoms.


Ingredients 


300g red or yellow lentils, rinsed well
3 cups water or vegetable stock
3cm fresh ginger, sliced
2 bay leaves
2 cinnamon stick’s
40g butter
1 large onion, finely chopped
2 cloves garlic, crushed
2 tsp turmeric
1 tsp cumin
½ tsp garam masala
½ tsp chilli flakes
2 tblsp lemon juice
salt to taste
2 tblsp chopped coriander leaves


Method

• In large saucepan place lentils, ginger, bay leaves, cinnamon and 3 cups of cold water or vegetable stock. 
• Bring to the boil, reduce the heat and simmer for about 12 minutes, stirring occasionally to prevent sticking. 
• Remove the ginger, bay leaves and cinnamon stick and set aside.
• In a large frying pan heat the butter over a medium high heat and fry the onion for 3 minutes. 
• Stir in the garlic, turmeric, cumin, garam masala and chilli flakes and cook for a further minute. 
• Stir in the lemon juice and season to taste with salt.
• Add the lentils to the pan, mix well and cook for a further 3 minutes, stirring continuously. 
• Remove from the heat and stir in the coriander.
• Serve hot with Biryani or naan bread or poppadoms

Serves 4

CHICKEN CURRY BUNNY CHOW

Have a taste of Durban with this Free Traditional South African Chicken Curry Bunny Chow. Bunny Chow is hollowed out bread filled with curry. You may use any curry to make a bunny chow. Bunny chow is a very messy meal to eat so be prepared to get your hands dirty as the traditional way to eat a Bunny Chow is with the hands!

Ingredients


1kg chicken breast fillets cubed
3 tbs oil
1 cinnamon stick
3 green cardamom pods
4 cloves
1 bay leaf
3/4 tsp fennel seeds
3 curry leaves
1 tsp ground coriander
1 green chillies, slivered
1 onion, chopped
3/4 tsp turmeric
2 tsp crushed ginger
2 tsp crushed garlic
2 tsp brown vinegar
1 tsp sugar
1 tsp garam masala
2 -3 level tblsp medium hot mixed masala
3 ½ cups water
80ml cup tomato purée
1 tomato, chopped
3 large potatoes, peeled & cubed
1/3 cup chopped fresh coriander
Salt to taste
1 loaf of fresh white bread, unsliced


Method 

• Heat oil in a large saucepan and ddd cinnamon, cardamom, cloves, bay leaf and fennel and stir.
• Add curry leaves, ground coriander, chilli, onion, turmeric, ginger and garlic and saute for 4 –5 minutes. 
• Mix vinegar, sugar, garam masala and mixed masala in a bowl, add this to the saucepan. 
• Add the chicken and mix until meat is coated with masala.
• Cover saucepan and cook on moderate heat until meat is well braises and oil starts to float on the surface. 
• Add the water and continue cooking until chicken is tender.
• Add tomato purée, chopped tomatoes and cubed potatoes
• When potatoes are cooked and the gravy has been slightly reduced, add the coriander.

Serving Tips: 
Cut loaf of bread into quarters. With a sharp knife cut out most of the soft white bread, leaving a thick wall and bottom. Keep the bread you removed. Fill the hole with the chicken curry and place the bread you removed back on top. Bunny chow is always eaten with the hands. 
Serve with sambals if desired – and eat messily!


Serves 4

VEGETABLE CURRY

Have a taste of Durban with this Free Traditional South African Vegetable Curry. This recipe has been made with many different vegetables and butter beans, you may use any vegetables that you like. Mmmm great winter comfort food!

Ingredients


1 medium butternut, peeled & diced
2 onions, diced 
2 tomatoes, diced
2 sweet potatoes, diced
4 potatoes, diced
1 broccoli head, broken into florets
6 - 8 baby marrow’s/zucchini, thickly sliced
1 small pack baby sweet corn, thickly sliced
1 tin butter beans (optional)
3- 4 red or green chillies (depending on how spicy you like it)
1 Tblsp chilli oil
2 Tblsp crushed garlic
2 curry leaves
1 Tblsp canola oil
1 Tblsp salt
2 cups water
1 – 2 Tblsp curry powder
½ tsp tumeric
1 - 2 Tblsp lemon juice
salt to sesaon 
fresh coriander to garnish
basmati or jasmine rice to serve


Method

• Heat the oil in a large pot and fry the garlic, onions and chillies for a few minutes. 
• Add the tomatoes and fry for a few more minutes.
• Add the butternut, potatoes, sweet potatoes, water and curry leaves. Ensure the vegetables and potatoes are submerged under water. 
• Add the curry powder, turmeric, lemon juice and salt to taste. 
• As soon as the water starts to boil, lower the heat and simmer for about 90 minutes, stirring occasionally. 
• If the curry is still very watery, mash some of the potatoes and stir.
• Stir fry the broccoli and baby marrow’s until slightly tender but still a little crunchy and add them to the curry.  
• Add the butter beans and baby sweet corn to the curry and allow to heat through on a low heat.

Serving Tips: 
Serve on a bed of basmati or jasmine rice and garnish with coriander.


Serves 4 - 6

THAI RED CHICKEN CURRY

Thai Red Chicken Curry is made with a subtle blend of hot, salty, sweet and sour flavours to get the taste buds tingling. This free Thai Red Chicken Curry recipe is very healthy and will awaken your senses.

Ingredients

1 cup Jasmine rice

60ml red curry paste

400ml coconut milk

125ml chicken stock

15ml fish sauce

15ml lime juice

80ml fresh basil leaves

15ml sunflower oil

15ml peanut oil

1kg chicken breast fillets, cubed

1 can (565g) lychees, drained

1 can (230g) bamboo shoots, drained

Red thai chillies, finely sliced

Method

• Cook the Jasmine rice according to the packet instructions, drain and keep warm.
• Heat the curry paste in a large heavy based saucepan until fragrant.
• Add the coconut milk, chicken stock, fish sauce and lime juice.
• Add 2/3 of the basil leaves to the mixture and simmer for 10 minutes.
• Meanwhile, heat the oil in a heavy based frying pan, add the chicken in batches and fry until golden.
• Add the coconut mixture and simmer for 10 – 15 minutes or until chicken is cooked.
• Add the lychees and bamboo shoots to the chicken and simmer for 5 minutes, stirring occasionally.
• Spoon curry into a serving bowl and sprinkle the remaining basil leaves and sliced chilli over the top.
• Serve immediately with the Jasmine rice. 

Serves 4

SOUTH INDIAN BIRYANI

Biryani is a Traditional Indian spicy rice casserole made with spices, basmati rice, meat, fish, eggs or vegetables. This free South Indian Biryani recipe is so divine… A lovely dish to serve in winter.

Ingredients

2 cups Basmati rice

500g chicken, beef or mutton, cut into bite size pieces

2 green chillies, ground

1 tomato grated

5ml mint, chopped

3ml turmeric

Salt to taste

125ml plain yoghurt

10ml garlic & ginger paste

30ml oil

30ml butter

1 cinnamon stick

2 white cardamoms

1 sprig curry leaves

2 onions, sliced

5ml garam masala

Method

• Marinate the meat with the chillies, tomato, mint, turmeric, salt, yoghurt, garlic & ginger paste for an hour.
• Soak the basmati rice in cold water for 10 minutes, rinse, then cook in boiling salted water for 8 minutes, drain.
• Heat the oil and the butter in a large saucepan and fry the cinnamon, cardamoms, curry leaves and onion until brown.
• Remove a quarter on the onions for garnishing.
• Add the meat to the saucepan, cover and allow to simmer slowly until meat is tender.
• Add the garam masala and simmer for 10 minutes. Remove from heat.
• Gently mix the basmati rice to the curry mixture.
• Garnish with cooked onions, cover and heat gently for 20 minutes.
• If mixture is dry pour over ¼ cup of water.
• Serve with tomato & onion sambals, chutney, sliced banana, Indian raita sauce or Dahl.
• Indian raita is a mixture of yoghurt & grated cucumber.

Serves 4 - 6

INDIAN BUTTER CHICKEN CURRY

This free Indian Butter Chicken Curry recipe is amazing…very quick and easy to make! Butter chicken is a mild curry in which marinated chicken tikkas are cooked in butter with a makhani sauce. The origins of Butter Chicken can be traced back to Mumbai, during the period of  Mughal Empire.

Ingredients


150ml plain natural yoghurt 
50g ground almonds 
1 ½ tsp chilli powder 
¼ tsp crushed bay leaves 
¼ tsp ground cloves 
¼tsp ground cinnamon 
1 tsp garam masala 
4 green cardamom pods 
1 tsp ginger pulp 
1 tsp garlic pulp 
400g can of chopped tomatoes
1 ¼ tsp salt 
1kg skinless chicken breast fillets
75g butter 
1 tbsp oil 
2 medium onions, sliced 
2 tbsp fresh coriander, chopped
4 tbsp cream


Method

• Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together well.
• Place the chicken fillets into a large mixing bowl and pour the yoghurt mixture over and set aside.
• In a large frying pan heat the oil and butter together. 
• Add the onions and fry for about 3 minutes. 
• Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. 
• Pour over the cream and stir in well and bring to the boil. 
• Garnish the Indian butter chicken with the remaining chopped coriander.
• Serve with basmati rice or rotti’s or fresh Indian breads.

Serves 4 - 6

VEGETABLE CURRY BUNNY CHOW

Have a taste of Durban with this Free Traditional South African Vegetable Bunny Chow. Bunny Chow is hollowed out bread filled with curry. You may use any curry to make a bunny chow. This recipe has been made with many different vegetables and butter beans, you may use any vegetables that you like. Bunny chow is a very messy meal to eat so be prepared to get your hands dirty as the traditional way to eat a Bunny Chow is with the hands!

Ingredients


1 medium butternut, peeled & diced
2 onions, diced 
2 tomatoes, diced
2 sweet potatoes, diced
4 potatoes, diced
1 tin butter beans (optional)
1 tin whole kernels sweetcorn
1 small pack green beans
2 large carrots, julienne
3- 4 red or green chillies (depending on how spicy you like it)
1 Tblsp chilli oil
2 Tblsp crushed garlic
2 curry leaves
1 Tblsp canola oil
1 Tblsp salt
2 cups water
1 – 2 Tblsp curry powder
½ tsp tumeric
1 - 2 Tblsp lemon juice
salt to sesaon
1 loaf brown or white bread unsliced 
fresh coriander to garnish


Method

• Heat the oil in a large pot and fry the garlic, onions and chillies for a few minutes. 
• Add the tomatoes and fry for a few more minutes.
• Add the butternut, potatoes, sweet potatoes, water and curry leaves. Ensure the vegetables and potatoes are submerged under water. 
• Add the curry powder, turmeric, lemon juice and salt to taste. 
• As soon as the water starts to boil, lower the heat and simmer for about 90 minutes, stirring occasionally. 
• If the curry is still very watery, mash some of the potatoes and stir.
• Stir fry the carrots and green beans until slightly tender but still a little crunchy and add them to the curry.  
• Add the butter beans and sweetcorn to the curry and allow to heat through on a low heat.

Serving Tips: 
Cut the loaf of bread into quarters. With a sharp knife cut out most of the soft white bread, leaving a thick wall and bottom. Keep the bread you removed. Fill the hole with the vegetable curry and place the bread you removed back on top. Bunny chow is always eaten with the hands. 
Serve with sambals if desired – and eat messily!


Serves 4 

BUTTER-CHICKEN BUNNY CHOW

Have a taste of Durban with this Free Traditional South African Butter-Chicken Bunny Chow. Bunny Chow is hollowed out bread filled with curry. You may use any curry to make a bunny chow. In this recipe I have used Butter-Chicken which is a divine creamy chicken curry. Bunny chow is a very messy meal to eat so be prepared to get your hands dirty as the traditional way to eat a Bunny Chow is with the hands!

Ingredients 


1kg chicken breast fillets
1 - 2 loaves unsliced white bread
cashew nuts to garnish (optional)
fresh coriander leaves to garnish


Marinade
½ cup plain yoghurt
1 tblsp olive oil
the juice of 1 lemon
1/2 tsp turmeric
2 tsp garam masala
1 tsp chilli powder
1 tsp cumin
¼ tsp ground ginger
2 cloves garlic cloves, crushed
salt to taste


Sauce
1 onion, finely chopped
2 tblsp olive oil
2 cloves garlic, crushed
1 small piece fresh ginger, finely grated
½ tsp ground fenugreek
½ tsp ground cardamon
1 tsp garam masala
45g cashew nuts, finely chopped
2 tblsp tomato paste
¾ cup water
2 tblsp honey
1 cup cream
3 bay leaves
5 curry leaves


Method


Marinade

• Mix all the marinade ingredients together and pour over the chicken fillets. 
• Marinate and refrigerate for 8 hours.
• Place the chicken in a roasting pan with the marinade and roast at 200°C for 10-15 minutes.
• Cut the chicken fillets into bit size cubes.

Sauce

• Sauté the onion in the oil until soft, add the garlic & ginger, fenugreek, cardamom & masala, and stir-fry for 1-2 minutes. 
• Add the ground cashews, tomato paste, water, honey, cream, bay leaves and curry leaves, and simmer to a creamy consistency.
• Add the chicken to the sauce and allow to heat through.
• Cut the bread into quarters or bigger depending on how hungry your guests are; hollow out the bread leaving a thick wall and bottom.
• Spoon the chicken mixture into the bread, garnish with cashew nuts, coriander leaves and place the hollowed out bread at the top.
• Serve with sambals.

Serves 4 - 6

MUTTON CURRY

Have a taste of Durban with this Free Traditional South African Mutton Curry. Mutton makes the most divine curry.

Ingredients

1kg mutton or lamb cut into pieces
3 tbs oil
1cinnamon stick
3 green cardamom pods
4 cloves
1 bay leaf
3/4 tsp fennel seeds
3 curry leaves
1 tsp ground coriander
1 green chillies, slivered
1 onion, chopped
3/4 tsp turmeric
2 tsp crushed ginger
2 tsp crushed garlic
2 tsp brown vinegar
1 tsp sugar
1 tsp garam masala
2 -3 level tblsp medium hot mixed masala
3 ½ cups water
80ml cup tomato purée
1 tomato, chopped
3 large potatoes, peeled & cubed
1/3 cup chopped fresh coriander
salt to taste

Method

• Heat oil in a large saucepan and add cinnamon, cardamom, cloves, bay leaf and fennel and stir.
• Add curry leaves, ground coriander, chilli, onion, turmeric, ginger and garlic and saute for 4 –5 minutes.
• Mix vinegar, sugar, garam masala and mixed masala in a bowl, add this to the saucepan.
• Add the meat and mix until meat is coated with masala.
• Cover saucepan and cook on moderate heat until meat is well braises and oil starts to float on the surface.
• Add the water and continue cooking until meat is tender.
• Add tomato purée, chopped tomatoes and cubed potatoes
• When potatoes are cooked and the gravy has been slightly reduced, add the coriander.

Serving Suggestions: 

Serve with rice and sambals or as a rotti filling or in bread as a bunny chow.

Serves 4 – 6

MUTTON CURRY BUNNY CHOW

Have a taste of Durban with this Free Traditional South African Mutton Curry Bunny Chow. Bunny Chow is hollowed out bread filled with curry. You may use any curry to make a bunny chow. In this recipe I have used mutton which makes a divine juicy curry. Bunny chow is a very messy meal to eat so be prepared to get your hands dirty as the traditional way to eat a Bunny Chow is with the hands!

Ingredients

1kg mutton or lamb cut into pieces
3 tbs oil
1cinnamon stick
3 green cardamom pods
4 cloves
1 bay leaf
3/4 tsp fennel seeds
3 curry leaves
1 tsp ground coriander
1 green chillies, slivered
1 onion, chopped
3/4 tsp turmeric
2 tsp crushed ginger
2 tsp crushed garlic
2 tsp brown vinegar
1 tsp sugar
1 tsp garam masala
2 -3 level tblsp medium hot mixed masala
3 ½ cups water
80ml cup tomato purée
1 tomato, chopped
3 large potatoes, peeled & cubed
1/3 cup chopped fresh coriander
Salt to taste
1 loaf of fresh white bread, unsliced

Method

• Heat oil in a large saucepan and ddd cinnamon, cardamom, cloves, bay leaf and fennel and stir.
• Add curry leaves, ground coriander, chilli, onion, turmeric, ginger and garlic and saute for 4 –5 minutes.
• Mix the vinegar, sugar, garam masala and mixed masala in a bowl, add this to the saucepan.
• Add the meat and mix until meat is coated with masala.
• Cover saucepan and cook on moderate heat until meat is well braises and oil starts to float on the surface.
• Add the water and continue cooking until meat is tender.
• Add tomato purée, chopped tomatoes and cubed potatoes
• When potatoes are cooked and the gravy has been slightly reduced, add the coriander.

Serving Tips:
Cut loaf of bread into quarters. With a sharp knife cut out most of the soft white bread, leaving a thick wall and bottom. Keep the bread you removed. Fill the hole with the mutton curry and place the bread you removed back on top. Bunny chow is always eaten with the hands.
Serve with sambals if desired – and eat messily!

Serves 4