DELICIOUSLY EASY AND SIMPLE CHICKEN CURRY

INGREDIENTS
9 Chicken pieces..(used thighs)
4 Medium sized potatoes cut in quarters
4 Teaspoons crushed garlic
15ml hot curry powder…(used Raja)
15ml Turmeric
20ml Portuguese chicken spice.. ( I used Robertsons)
3 Chicken stock cubes..(I used Knorrox)
4cups water
Oil

METHOD
In a large pot…brown onion,garlic and chicken until nice and brown in a little bit of oil.
Add rest of the spice and continue browning for 1 min.
Add potatoes. stock cubes and water and close lid….cook on medium heat for 20-30 min or until potatoes are done and water has reduced to a nice sauce.

Serve with starch of your choice

SOURCE/PHOTO: Lisinda Blaauw.

SRI LANKAN COCONUT CHICKEN CURRY
Sri Lankan Coconut Chicken Curry – so delish and easy !
This was so easy to make and amazing flavours ….a nice little kick and intense flavours ..
1x Tbsp of Coconut Oil
1x Chopped onion fried until soft
2 x Tbsp of My Secret Kitchen Sri Lankan Curry Coconit Spice Blend
1x 450g of chicken breasts cubed
1x Can of Coconut Milk
1 x Tbsp of Tom purée (optional)
Simmer for half hour
BOOM!!!DONE!!!
Recipe and photo:  Sarah Topp

FATIMA SE BOBOTIE
1 kg of steak mince
2 onions, finely chopped
5 garlic cloves, peeled and finely chopped
2 tablespoons of oil
salt to taste
4 – 5 tablespoons of Mrs Balls chutney
a few bay leaves
1 ½ teaspoons of turmeric
2 – 3 tablespoons of roasted masala
A few curry leaves
2 slices of white bread, soaked in milk
Custard:
¾ cup of milk
3 eggs

Heat your oil in a pot, add onions and curry leaves and cook until golden brown.
Next add your mince and garlic and cook for about 10 minutes on medium heat.
Next add the rest of the ingredients and cook for 25 – 30 minutes, stirring and adding a little water when needed.
Add the bread and make sure to squeeze out any access milk. Mix through the mince mixture.
Next whisk with a fork your eggs and milk.
In a square tin or pyrex bowl, add your mince mixture.
Then pour over the custard and place bay leaves on top.
Bake on 190°C for 30 – 35 minutes.
Serve with veggies and rice.
Delicious.
Recipe and photo- FATIMA..LID

LENTIL CURRY (www.foodloversrecipes.com)
Ingredients
1 pack of brown lentils cooked till soft and tender . ( 35 minutes)
10-15 pieces of beef or lamb .
3-4 medium onions chopped finely
6-8 cloves of garlic peeled and chopped finely
3 cardamom pods
3 stick cinnamon
1 tablespoon of salt
2 teaspoons of turmeric
3 tablespoons of roasted masala
1 tablespoon of sugar
1 tablespoon of vinegar.
3 tablespoons of vegetable oil
Method
In a heated large pot add your oil , meat, onions , garlic , cinnamon, salt and cardamom … Braise till meat and onions are golden brown .. Now add 1 cup of boiling water and turn heat down to medium and allow water to cook away .. Stirring occasionally .. Repeat this process of add hot water and cooking slowly until your meat is almost tender , Beef will take about an hour and lamb about 45 minutes . Now add your masala , turmeric and sugar . Braise meat with a little warm water ( 2 tablespoons ) and stir cooking away the little water and allowing spices too cook and permeate into meat … Repeat this process about 5 times always stirring . Now add your cooked lentils and stir , cook on high heat for about 10 minutes , remembering to stir . Now add 1 cup of hot water and cook on a low to medium heat for half an hour – stirring occasionally otherwise lentils will stick to bottom of the pot .
Now switch off heat and allow lentil curry to sit for 15-20 minutes before serving with rice and onion salad . Delicious !!!
This is one of my all time favorite meals and very healthy for you
Delicious
Recipe : Fatima Sydow
Posted and photo: Amanda Conradie

Note from Amanda:
My version of Fatima’s Lentil Curry. I only added some potatoes, less lentils and then some chili flakes as I felt it didn’t have enough bite. What a wonderful dish

WILMA SE BUNNY CHOW
1 kg bees chuck, in klein blokkies gesny
1 groot wortel, in blokkies gesny
2 aartappels, in blokkies
1 ui, opgekap
4 groot sampioene, opgekap
halwe rooi soet rissie, opgekap
150 ml bevrore ertjies
speserye
12,5 ml knoffel in olie
30 ml matige kerriepoeier (ek gebruik STERK kerrie)
30 ml braaivleis speserye
5 ml rissie pitte
2,5 ml swartpeper
sout na smaak

Hierdie wenk is baie belangrik!
Verhit ‘n swaarboom kastrol tot lekker warm.
Braai die vleis in sowat 100 ml olyfolie tot lekker bruin, skep uit.
Braai nou die uie, soetrissie en al die speserye saam tot dit lekker deurgebraai is.
Sit die vleis terug in die kastrol.
Voeg al die groente by die vleis- en uie mengsel, bedek met water tot alles net bedek is, sit die deksel op en verlaag die hitte met die helfte.
Kook nou vir sowat 45 min tot al die groente gaar is.
Indien nog sout nodig is, voeg nou by en kook vir sowat 2 minute.
Roer goed deur.
Sny korsie gedeelte van brood in kwarte.
Hol uit. Verhit botter en verf die brood aan die binnekant.
Skep die vleismengsel in die brood.
Skep bietjie blatjang op en strooi klein bietjie gekapte tamatie op.
Bedien dadelik… dit moet nog lekker warm wees.
(verkrummel die brood wat uitgehaal is, droog dit by 180°C in die oond, ek hou om hoender/vark/bees te bedek wanneer schnitzel gemaak word)
Resep en foto: Wilma Josey Venter

CURRY GOULASH
Servings: 6
oil
1 kg stewing steak, cubed
salt and black pepper to taste
1 large onion, finely chopped
5 cloves garlic, crushed
45 ml fresh ginger, grated
15 ml marsala
7 ml curry powder
5 ml pickling spice
5 ml chilli paste
few drops lemon juice
1 tomato purée cube
15 baby potatoes, peeled
20 young beans
salt and black pepper to taste
Heat a little oil in a heavy-based saucepan. Season the beef cubes with salt and pepper and brown. Remove from the pan and set aside. Sauté the onion in the same pan until tender and transparent. Add the garlic and ginger and stir-fry gently. Add the marsala, curry powder, pickling spice, chilli paste and lemon juice and mix. Add the meat and potatoes. Mix the tomato purée cube with about 125 ml (½ cup) hot water and add. Reduce the heat and simmer until the meat and potatoes are nearly tender. Add the green beans and simmer until the beans are tender but still crisp and a flavoursome sauce has formed. Season to taste with salt and pepper.
Serve with rice.

Posted and photo: Amanda Conradie

INDIAN BROAD BEAN CURRY
If you want to try cooking a nice, simple curry recipe, this is it!
Ingredients
*2 C. dried broad beans
*4 tomatoes
*2/3 C. water
*5 cloves garlic
*6 mild red chilies
*3 tsp. coriander seeds
*1 tsp. cumin seeds
*2 tsp. poppy seeds
*4-5 peppercorns
*4-5 cloves
*3 cinnamon sticks
*2 Tbs. ghee
*salt to taste
Directions
Soak beans overnight.
Place drained beans in saucepan and pour enough water to come about 1 inch over top of beans. Bring to a boil, reduce heat, cover pan and simmer for about 45 minutes or until beans are tender.
Cut the tomatoes into quarters and place them in a saucepan with water. Bring to boil, reduce heat and simmer for 5 minutes. Strain through a sieve.
Roast the unskinned onion over a gas flame or under a hot broiler until black. Cool slightly, then remove skin and grind the flesh to a paste with all remaining ingredients except ghee and salt.
Melt ghee in a heavy-based saucepan and fry paste in it for 3-4 minutes. Add drained, cooked beans, tomato stock and salt. Stir well, then cook for a few minutes. Serve hot with parathas.
Source: indianrecipe4living
PHOTO: Susan Strydom

BELINDA SE BUNNY CHOW

Ek stoom die hoender
Haal al die bene uit
Sit terug in die pot
Voeg aartappels by in kwarte gesny
Groot ui in stukke gesny

Stel ek die plaat stadiger
Voeg by kerrie,
2 teelepels borrie
3 eetlepels durban Masala
3 eetlepels “skop skiet en doner”
1 eetlepel crushed chillies en
1 eetlepel garlic en ginger.

Kook stadig, gooi so liter water op sodat jy lekker sous kan hê vir die brood.
Sout na jou smaak.
Jy kan die hoender vervang met beef en lam ook.

Resep: Belinda Minnie

Vanmiddag het ek die Indiese Chef se kombuiskas oopgemaak, aan alles geproe en ingegooi, en dit is die kerriehoender wat daar uitgekom het. Regtig baie lekker geurig en lig.
LIGTE GEURIGE KERRIEHOENDER
4 hoender borsies in blokkies gesny
100 ml gewone yogurt
sap van 1 klein suurlemoen
paar takkie pietersielie fyn gesny
2 takkies roosmaryn blare
3 kardomon sade
3 heel naeltjie
stukkie heel kaneel stokkie (3 cm)
2 ster anys
1 gedroogte kerrie blaar
1 knoffel vinger fyn gekap
Half teel van elk van die volgende:
komyn, borrie, coriander, masala mix
Chicken spice , die een in die grinder na smaak
1 klein bossie chives of spruit uie gekap
1 pk Royco Mushroom sauce aangemaak met 150ml water
250ml room
Sit jou blokkies vleis in ‘n bak, meng die res van die bestandele buiten die chives, sous en room. Gooi dit oor jou vleis blokkies meng goed deur en laat staan vir ongeveer 2 ure. Roer elke nou en dan deur.
Sit nou ‘n lekker diep pan of pot op die stoof met bietjie olyf olie en braai die chives/uie bietjie, gooi nou jou hoender met sous en al in en laat lekker stadig kook tot die hoender gaar is. Dit sal lyk of dit wil “skif” moenie skrik nie, dit kom weer reg. Laat dit kook tot jou vloeistof begin verdik en die hoender sag is. Gooi die pakkie aangemaakte sous by en laat lekker deur kook. Gooi die helfte van die room by en warm net weer op, haal van die stoof af en gooi die res van die room by. Indien jy wil warm maak.. sit paar minute in die mikrogolf of laat net baie vining deurkook SONDER ‘n deksel. Toets vir sout en pas aan.
Hierdie kerriehoender is net geel en geurig en brand glad nie, mens kan hom maar aanpas na smaak.
Klink vreeslik, maar is regtig ‘n baie lekker ligte Kerrie.
Bedien met basmati rys en groente van jou keuse. Soet wortels het heerlik hierby gepas en die “baby gems” met room spinasie rond dit mooi af.
Resep en foto: Rina Kleinhans.

STEFAANS SE KERRIE SKAAPNEK
1 Skaapnek ± 1 kg
1 eetlepel sout
1 teelepel swart peper
1 teelepel koljander
1 teelepel Masala
1 teelepel borrie
½ teelepel gemmer
½ teelepel neutmuskaat
2 aartappels in kwarte gesny
2 eetlepels appel asyn

Kook die nek in die drukpot totdat die vleis begin afval van die been af, (± ‘n uur)
Sit dan die aartappels by en kook vir nog 15 minute
Plaas die nek en aartappels in ‘n oondbak en bak totdat die nek en die aartappels lekker bruin is..
Geniet saam met ‘n lekker slaaierigheid.
Resep en foto:  Stefaans Blaauw