Currying flavour

Currying flavour

Indian food is a subtle blend of simple cuisine and exotic, pungent spices. Tickle your taste buds with one of these delicious recipes.

Butter chicken
Serves: 6 – 8
Time: 45 minutes + marinating

Currying flavour Butter chicken


  • 10ml chilli powder
  • 5ml ground cumin
  • 5ml ground coriander
  • 5ml turmeric
  • 50ml sour cream
  • 15ml crushed garlic
  • 5ml fresh ginger, grated
  • 5ml salt
  • 60ml tomato paste
  • 750g skinless, boneless chicken breast, cut in pieces
  • 30ml ghee (clarified butter)
  • 1 large onion, chopped
  • 125ml fresh cream
  • Coriander for garnish


  1. In a large bowl, combine chilli, cumin, coriander, turmeric, sour cream, garlic, ginger, salt and tomato paste. Add the chicken and marinate for 45 minutes in the fridge.
  2. In a large saucepan, heat the ghee and fry the onions until mushy. Add the marinated chicken and cook for 30 minutes.
  3. Add the fresh cream, turn down the heat and simmer for 5 minutes before serving, garnished with fresh coriander.

Vegetable curry (v)
Serves: 6
Time: 35 minutes

Currying flavour Vegetable Curry


  • 15ml butter
  • 4 small onions, quartered
  • 2 star aniseed
  • 2 cinnamon sticks
  • 15ml flour
  • 250ml water
  • 45ml tomato paste
  • 5ml ground coriander

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  • Pinch of turmeric
  • 15ml mild curry powder
  • 2 medium potatoes, peeled and cut into cubes
  • 350g butternut, peeled and cut into cubes
  • 250g green beans, trimmed
  • 3 large carrots, peeled and halved
  • 100g peas
  • 250ml coconut milk


  1. Heat the butter in a pan and sauté onion until soft and lightly browned. Add star aniseed and cinnamon sticks. Stir in the flour and slowly add water, mixing well to avoid lumps.
  2. Add the tomato paste, coriander, turmeric, curry powder, potatoes, butternut, green beans, carrots and peas and allow to simmer with the lid on for about 20 minutes.
  3. Stir in the coconut milk and cook with the lid off until the vegetables are tender.

Beef vindaloo
Serves: 4 – 6
Time: 1 hour, 15 minutes

Currying flavour Beef Vindaloo


  • 4 garlic cloves
  • 10ml fresh ginger
  • 4 fresh red chillies
  • 10ml mustard seeds
  • 5ml turmeric
  • 5ml ground cumin
  • 15ml fenugreek seeds
  • 50ml white vinegar
  • 30ml oil
  • 2 onions, finely chopped
  • 4 large tomatoes, peeled and pureed
  • 6 curry leaves
  • 2 cinnamon sticks
  • 5 whole cloves
  • 5ml sugar
  • 1kg beef cubes


  1. In a food processor, blend the garlic, ginger, chilli, mustard seeds, turmeric, cumin, fenugreek and vinegar to form a paste.
  2. Heat the oil in a large pot. Add the onion and cook until mushy. Add the chilli paste and cook for 5 minutes before adding the tomato and cooking for a further 5 minutes.
  3. Lastly add the curry leaves, cinnamon sticks, cloves, sugar and beef cubes. Stir to coat with spices, season well and then pour in 60ml boiling water. Cook for 45 minutes until tender.

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