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Archive for the tag “Curry”

Coronation Chicken Salad

If there’s one meal that I like to prepare and just pop in the fridge for “whenever”, it’s a chicken coronation salad. It can be enjoyed as a snack, in between meals or as a complete meal served with homemade bread or a personal favourite of mine, use as a filling for a wrap or pita bread. This particular salad lasts for up to 3 days in the refrigerator.
.Chicken Coronation Salad
You will need:
600g Chicken breasts, cubed
1 onion
30ml olive oil
5ml coriander
2.5ml cumin
10ml medium strength curry powder
60ml seedless raisins
30ml slivered almonds (reserve for last)
1 stick celery, sliced (reserve for last)
125ml original chutney
1 cup mayonnaise (reserve for last)
Salt and pepper (seasoning)
On medium heat, add the olive oil and onions to a pot and sauté for about 3 minutes. Add the cubed chicken breasts, cumin, coriander, curry power, seasoning, chutney and raisins. Stir together and sauté until the chicken is cooked through. If the mixture becomes too sticky, add a half cup of water and stir through. Set aside and allow to cool completely. Add the sliced celery, almonds and mayonnaise and place in a serving bowl and refrigerate until needed
Chicken Coronation Salad


Piccalilli ( A relish of chopped pickled vegetables and spices)

For me personally condiments add that extra “oomph” to most meals, whether lunch or supper.  I regularly stock up on relishes such as vegetable atchar, which my husband loves and which I am planning on making in the near future. Click Here and Here for recipes of other condiments I’ve made in the past.
What would a Pastrami open sandwich be without a generous dollop of Piccalilli? I say “boring”.  When I came across this recipe in the March 2014 issue of Fresh Living, I had to try it.  I’m not disappointed and have gone as far as adding it to my list of favourite recipes.
I hope you enjoy the delicious curry flavours as much as I do.
You will need:
1 onion
1 small head of cauliflower broken up into small florets
7.5ml mustard seeds
1 tsp cumin powder
1 tsp tumeric
2 Tbsp hot English mustard
125ml castor sugar
2 cloves crushed garlic
375ml white wine vinegar
2 Tbsp cornflour
Bring seeds, spices, mustard, sugar, garlic and vinegar to the boil.  Add onion and cauliflower and simmer for 5 minutes.  Add a dash of water to cornflour to make a smooth paste.  Add paste to cauliflower mixture and cook till thickened.  Allow to cool.  Spoon into a sterilised jar and seal.   Refrigerate.

Curried Mussel Pot Pies

For all seafood fanatics like myself, what could be more enticing than mussels smothered in a velvety, mild, curry flavoured cream topped with a buttery, crispy, light pastry? Enter the Curried Mussel Pie! I adapted this recipe from one of my favourite cookbooks, The Pie Book which is written by Caroline Bretherton. What I love about pies (besides the 10 million calories) is their versatility. They can be bought anywhere, from your corner café to your more elaborate supermarket, they are ideal for filling the hunger gap, can be made in advance and they freeze beautifully for up to 1 month.
For this delicious pie filling, you will need:
800g Mussel meat (cleaned)
1 tbsp. olive oil
25g butter
1 onion roughly chopped
1 bunch of parsley
120ml dry white wine
120ml fish stock
4 baby leeks, sliced
2 carrots, sliced
2 tsp medium curry powder
2 tsp fresh chilli (very finely chopped)
1 punnet fresh cream
2 tbsp. chopped coriander
For the Pastry:
1 roll of already made Puff pastry
In a heavy based saucepan on medium heat, melt the butter and olive oil together. Add the onion, leeks, carrots, parsley, curry powder and chilli and simmer for 5 minutes.
Onions, carrots, leaks
Add the white wine and fish stock, turn stove on low and allow to simmer for a further 10 minutes.
Fresh Mussel meat
Finally, add the mussel meat, fresh coriander and cream, mix through and allow to simmer for 5 minutes.
Divide Mussel mixture between 6 – 8 10cm round pie dishes.
Curried Mussel Pot Pies
Roll out the pastry onto a floured surface and cut into 6 – 8 “lids” to fit the top of the pie dishes. Moisten the rim of each dish with water and press the lids on firmly to seal. Brush with a beaten egg and cut a hole in the centre of each lid to allow steam to escape.
Pies ready for the oven
Place the pies on a baking tray and bake at 200 degrees Celsius for 15-20 minutes until browned.
Curried Mussel pies
Curried Mussel pies

Fry’s Thai Green Curry

I love the flavours of Thai food, especially the curries.  I enjoy spicy food despite some serious bouts of heartburn, but nothing that the trusted “Gaviscon” can’t fix.  This recipe is dead easy and versatile because you can swop the veggies to your preferences as well as the type of meat you prefer.

You will need:
1 box of Fry’s Crispy Prawns, thawed
2 Tbsp of olive oil
1 cup of each of the following veggies (green pepper, baby corn, baby marrow, red cabbage and mushroons)
Pinch of cumin (jeera) seeds
Pinch of salt
1/2 onion sliced
2 sprigs of thyme
2 Tbsp of Thai Green Curry paste
250 ml coconut cream
Handful of cashew nuts

Heat oil in a medium sized pot and add mixed vegetables, cumin seeds and salt.  Allow to simmer for 3-5 minutes.   Add onion and thyme and simmer for a further 3-5 minutes.  Add Thai Green Curry paste, coconut cream and cashew nuts and stir in coriander.  Cook through and set aside. 
Using the on pack instructions, prepare the prawns.  Plate the veggies and place 3-4 prawns on top and serve.

Traditional Bobotie

I grew up in the Cape so Bobotie is part of my staple diet.  This sweet spicy dish is infamous to the Cape Malay community but the origins of this tasty meal dates back to Dutch recipes as early as the 1600’s.  The dish is prepared with minced meat and topped with egg custard and then baked until set.  When I make this dish I normally make double because in my view, there is nothing more tasty than left over’s from the day before stews, curries and of course Bobotie.

For this recipe, you will need the following:
1 Packet of beef mince (500g)
30ml butter
1 onion chopped
15ml mild curry powder
5ml turmeric
15ml cumin
1 stick of cinnamon
¼ cup seedless raisins
45ml chutney
30ml sugar
2 slices of crustless white bread
125ml milk
3 bayleaves
For the egg custard:
2 eggs
150ml milk

Soak the break in 125ml milk until completely saturated.  Squeeze as much milk out of bread and mash with a fork.  Set aside.
Saute onions in butter till transparent.  Add curry powder, turmeric and cumin and fry off for 2 minutes.  Add mince and stir with a fork to remove clumps.  Add seasoning.  Remember to taste as you go along.  Add more seasoning and spices if you like.  Add chutney, sugar, cinnamon stick, raisins and bread and allow to simmer for 15-20 minutes.  Taste again and adjust flavours as you prefer.  Transfer meat into an oven proof dish.

For the custard:
Mix the milk with the eggs.
Pour over the mince mixture and place the bay leaves on top.  Bake at 190 degrees Celsius for 20 minutes or until the egg has set.  Grill for 2 minutes to brown.

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