ANDRE’S CHICKEN BREAST CURRY
How’s about some lekker Chicken curry..I usually use my favourite …breasts..
Chop breasts in half.4 breasts.or any pieces you prefer…
Saute chopped onions. ginger and garlic. add 4 cardamon seed. two Bayleaf or curry leaf. all spice. tspn tumeric and two chicken oxo blocks. Rajah or any curry powder that you prefer.Mother in law. Eleven in one..Cartwrights..etc.
I use about four heaped table spoons. soak the chicken blocks in the hot water.add to pot….
I like my curried breasts a bit hot…..
Cook for 5mins or more till the onions are soft..
Add chicken.
Cook for 15/20mins.
Add potatoes cut in quarters or smaller if you prefer..
Cook till potatoes are soft..
Make sure that the food is just about covered with sous/water…don’t forget to add salt and maybe garam masala..it’s a bit like pepper but gives the pot a better taste..
Cook up white or basmati rice.
Enjoy…
Recipe and Photo:  Andre Arendse

LENSIE HOENDER KERRIE

Ek is n groot lover van kerrie, maar ai het nie altyd lus om alles so te chop nie, toe kry ek so tyd terug ‘n brilljante idee en deel dit graag. Ek gooi my tamaties, uie, knoffel, vars gemmer, vars koriander, chillies en al die spices saam in ‘n blender, blits saam met water en gooi net so in die pot saam met die hoender(kan doen met ander vleis ook) Dit vat letterlik 5 minute en dit maak ‘n heerlike dik sous. ‘n ander tip saam met kerrie is Basmati rys. Kook rys soos per instruksies. Chop uie fyn en braai liggies tot bruin, wanneer rys gaar meng die fried onions en vars gekapte coriander saam met die rys. Yum yum.

GEURIGE BASMATI RYS

Geurige Basmati rys, kook volgens instruksies, wanneer gaar en droog, Fry chopped onions tot goudbruin, kap vars koriander fyn en meng uie en korinader saam met die rys

Bron en Foto: Jocelyn Fordred

SPICY MUTTON CURRY..
Sunnyside Classics
By Bibi Ayesha kadwa
Spicy mutton Curry..with a hint of peppers
2 medium onions for wagaar..ghee
Wen pink..Add salt
1 tbsp ginger garlic
1 tbsp chilli masala paste
Saute the add in meat..about 1 kg
Add 2 tsp Rajah curry powder
1 tsp crushed red chillies
1 full tsp tumeric
1 tsp kashmiri chilli
1 tsp dhana jeeraa
Few curry leaves..or bay leaf
Braise meat few minutes in the spices
Add in boiling water to cook meat
We meat is tender add in tomatoes
I used italian crushed tomato with herbs
Leave to simmer
Meanwhile boil ur potatoes till cooked
Add to the curry with the water to make gravy
Chop in some green pepper.1 small..or half big
Boil til potatoes are perfectly cooked
Chop in dhania..
Throw in some whole chillies
Enjoy.🌞🌞🌞🌞
PICTURE CREDIT Amina Wackie Shaikh
RECIPE CREDIT Bibi Ayesha Kadwa

OU BALLIE KERRIESLAAI
1 blik (820g) perskes in perskesap
1 blik (840g) pynappel stukkies
1 fles (390g) wit suur uitjies
37,5 kerriepoeier
37,5 wit suiker
100ml fyn appelkooskonfyt
Knippie sout
5 druppels tabasco sous
2 blikkies (420g) boontjies in tamatiesous
25ml mielieblom

Dreineer en snipper die perskes maar hou die sap. Dreineer die pynappelstukke maar hou die sap. Dreineer die asyn van die suur uitjies, voeg die perske- en pynappelsap, asook die kerriepoeier, suiker, konfyt, sout en tabasco sous by. Kook vir 10 minute.
Voeg perske snippers, pynappel stukke, heel uitjies en boontjies in tamatiesous by. Maak die mielieblom met bietjie water aan en voeg by. Kook vir 5 minute tot sous verdik. Laat afkoel.

FOTO: Hettie Swanepoel

2de foto:  Taryn Rossouw
Baie dankie almal! Ek het een groot blik perske skywe, een blik pynappel stukkies, en een fles tuisgemaakte chilli sous gemeng. Ek het die perske en pynappel stroop dik gekook met ‘n pakkie soet suur sous en maizena. Almal het baie lekker geëet, selfs die kinders. Dankie vir al die raad!

SOET GROEN PIESANG KERRIE
Genoeg vir 20 – 25 mense
6 uie, gekap
4 knoffelhuisies, gekneus
1 groen brandrissie, ontpit en gekap
60 ml (4 eetlepels) olie
4 kg maer maalvleis
6 groen piesangs, in stukke gesny
6 groen appels, geskil en grof gerasper
125 ml (½ k) matige geroosterde
masala of kerriepoeier
30 g (1 bakkie) vars koljanderblare, gekap (opsioneel)
160 ml (⅔ koppie appelkooskonfyt of bruinsuiker)
80 ml (¹⁄³ koppie) sultanablatjang
60 ml (¼ koppie) suurlemoensap
2 blikkies (65 g elk) tamatiepasta
60 ml (¼ koppie) borrie
6 groot wortels, in dobbelsteentjies gesny
6 – 8 groot aartappels, in blokkies gesny
sout en swartpeper na smaak

Braai die uie, knoffel en brandrissie in die helfte van die olie in ’n groot plat pot of diep kastrol tot sag. Voeg die maalvleis by
en roerbraai tot los, maar nie bruin nie.
Verhit die res van die olie in ’n ander pan en roerbraai die piesang, appel en kerriepoeier sowat 5 minute. Voeg dit by die vleis en sprinkel die koljanderblare oor.
Meng die res van die bestanddele behalwe die groente. Giet oor die maalvleis en meng deur.
Sprinkel die groente oor. Geur met sout en peper.
Bedek en laat prut sowat ’n uur tot geurig en gaar. Voeg ’n bietjie kookwater by as dit te droog is.

Johan Röntgen  – vegetariese variasie – foto bo aan
Basies bogenoemde se resep gebruik sonder maalvleis en was besonders lekker. Het my normale hoof speserye gebruik vir al my kerries – groen piesangs, kerrie blare, steranys, kaneel stokkie, gemengde geur sade.

CHARLEEN SE BEESKERRIE
1 kg stowe beesvleis, gesny in blokkies
1 ui, gekap
3 eetlepels Rajah kerriepoeier
1 eetlepel Garam masala
1 eetlepel chilli poeier
½ teelepel Jeera seeds
2 eetlepels turmeric
1 eetlepel flavour seeds (mengsel van coriander, mosterd en komyn (cumin) sade)
1 teelepel sout
1 teelepel knoffel, gekerf
ghee of olie
1 eetlepel tamato paste
1 blik heel tamaties
kerrie blare
coriander blare

Braai uie in ghee of olie. Gooi vleis by en braai tot bruin. Gooi al die spesery poeiers en knoffel by. Roer goed deur en braai vir so 5 minute. Voeg so eetlepel tomato paste en blik heel tamaties by. Breek die heel tamaties op. Gooi beker kookwater by en roer deur. Laat prut tot vleis begin versag. Voeg groente soos aartappel, wortels of van jou keuse by en prut tot groente gaar is. Geniet met geelrys of in ‘n bunny chow.
Resep en foto:  Charleen Nieuwenhuizen

LAHORI CHOPS
1 kg chops
2 tsp ginger garlic paste
1 ½ tsp salt
¼ tsp tumeric
1 tsp crushed red chillies
1 ½ tsp chilli powder
2 tbsp tomato sauce
2 tbsp chilli sauce of your choice
2 tbsp lemon juice
½ tsp steak and chops spice
¼ tsp black pepper
Add all the spices to chops and let it marinate for few hours. Heat pot add 2 tab of ghee and add 4 cloves garlic (cut up). Braise till garlic turns pink and throw in chops. Cook until chops is tender.

Stir fry to add to chops:
1 onion
1 green pepper
2 tomatoes
*Cut the above in rings
1 green chili
1 tsp salt
¼ tsp turmeric
1 tsp chili powder

Heat frying pan add all the above ingredients and cook in butter until soft.
Dish out chops on platter and then the stir fry on top. Garnish with chopped dhania. Enjoy!

Recipe shared by jameela
Photo: Amina Wackie Shaikh

PYNAPPEL KERRIE HOENDER
Kook 10 stukke hoender vir 20 min.
Pak in oondpan en strooi sout en hoender speserye oor.
Sit een blik pynappel stukke by die hoender in en meng die stroop by die kerriemengsel in.

Maak die sous, meng saam:
4 eetlepels mayonnaise
2 eetlepels blatjang
2 eetlepels appelkoos jam
½ koppies sweet chillie
1 teelepel kerrie poeier (med/kerrie)
1 teelepel borrie
1 teelepel mosterd

Roer goed deur en gooi oor hoender, bak 180°C tot mooi bruin en gaar, ongelooflik!
Foto: Chanell Janse Van Rensburg

JACK FRUIT CURRY
Jack fruit is called “Kathal” in Hindi which might be the name used in Indian stores.
It is the largest tree borne fruit in the world and is rich in Vitamin C, B6 and potassium. It has a meaty interior with a mild flavor. The seeds of the fruit are edible too.
Prep time: 15 min
Cook time: 45 min
Total time: 1 hr
Serves: 2
1 tsp oil
½ tsp cumin seeds
½ tsp mustard seeds
½ tsp nigella seeds
2 bay leaves
2 dried red chillies
1 small onion, chopped
5 cloves of garlic chopped
1 inch ginger chopped
1 tsp coriander powder
½ tsp turmeric
¼ tsp black pepper
2 medium tomatoes pureed, or 1.5 cups puree
600 g green jack fruit (also available in tins)
½ to ¾ tsp salt or to taste
1 to 1.5 cups water
Heat the oil in a skillet over medium heat.
When hot, add cumin, mustard and nigella seeds and let them start to sizzle or pop approximately 1 minute.
Add bay leaves and red chillies and cook for a few seconds.
Add in the onion, garlic and ginger and a pinch of salt. Cook until translucent 5 to 6 minutes. Stir occasionally.
Add coriander, turmeric, black pepper and mix well. Add pureed tomato, salt and Jack fruit. Mix. Cover and cook for 15 minutes.
Uncover and cook for a few minutes to thicken the tomato puree. Also, shred the Jack fruit a bit if you like.
Add water, cover and cook for 15 minutes. Taste and adjust salt and spice.
Reduce heat to medium low and cover and cook for another 10 minutes or longer until desired consistency. Garnish with cilantro and serve.
Notes
Variation: You can also make this curry with cooked beans or chickpeas, or use shredded squash like butternut or use vegan chicken subs.
To make in a pressure cooker
Make the sauce in the pressure cooker and then add tomato puree and cook for 2 minutes, then add jackfruit, salt and water.
Close the lid and pressure cook for 7 to 8 minutes once the cooker comes to pressure. Wait for natural release. Shred the cooked jack fruit with a spatula if you wish and serve.
For variation
You can also make this curry with cooked beans or chickpeas, or use shredded squash or vegan chicken subs.
Recipe posted by Philip Reineke

SHAN’S LAMB OR MUTTON CURRY
½ cup of oil
1 kg lamb or mutton pieces
1 large onion, finely chopped
1 large tomato, finely chopped – optional
5 large potatoes, cut in bite sizes
4 garlic cloves, finely chopped
1 bunch of fresh chopped coriander
1 tablespoon chopped fresh ginger
4 to 5 chillies, depending how hot you prefer
Dry ingredients:
3 cloves
3 cardamon
1 large piece of stick cinnamon
1 teaspoon crushed coriander seeds
1 tablespoon curry leaves
1 teaspoon cumin seeds
mutton curry spice
1 tablespoon sugar
salt to your taste

Add oil in pot
Add the cumin seeds first and let it roast for 2 minutes.
Add cardamon, cloves, stick cinnamon and coriander seeds, and fry for 1 minute.
Add onions till golden brown.
Add chopped tomatoes, sugar and spices.
Lower the heat, then add meat and a cup of water and let it simmer for 30 minutes.
Now add potatoes and curry leaves, simmer for another 30 minutes, adding additional water.
Add salt and fresh coriander.
Serve with Basmati rice, plain yogurt and sambal.
Recipe and photo: Shan T Russ