Tag: curry recipe

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Chicken and Guava Curry

by Karen ClaassenLeave a Comment on Chicken and Guava Curry
Chicken and Guava Curry

6 chicken breasts, cut into chunks
2 + 3 guavas, quartered and deseeded
500ml yoghurt
45ml vegetable oil
5ml mustard seeds
5ml cumin seeds
4 curry leaves
10ml ground coriander
5ml chilli flakes
5ml ground turmeric
5ml salt
10ml sugar

Add the two quartered guavas and 500ml yoghurt to a blender and blitz until smooth. Set aside.
Add the vegetable oil to a saucepan set over medium heat.
Add the mustard and cumin seeds and wait for it to start crackling.
Now add the curry leaves, coriander, chilli, turmeric, salt and sugar.
Pour in the guava and yoghurt mixture and add the chicken pieces.
Turn the heat down to medium and simmer for 30 minutes.
Add the three quartered and deseeded guavas and stir through.
Simmer lightly for another 10 minutes.
Serve the curry on fragrant rice.

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Banana Flower Curry

by Karen ClaassenLeave a Comment on Banana Flower Curry
Banana Flower Curry

30ml vegetable oil
1 small onion, chopped
4 cloves of garlic, minced
10ml ginger powder
15ml garam masala
10ml curry powder
10ml ground cumin
5ml ground coriander
5ml smoked paprika
2,5ml turmeric
5ml salt
15ml sugar
250ml vegetable stock
1 x 400g can coconut milk
2 x 400g cans chopped tomato
3-4 handfuls of baby spinach
2 x cans Banana Blossoms

Place a saucepan on medium-high heat and add the vegetable oil and onion.
Stir-fry until the onion is soft, add the garlic and cook for another minute.
Add the ginger, garam masala, curry powder, cumin, coriander, paprika, turmeric, salt and sugar and stir-fry for a minute or so.
Now add the stock and the coconut milk and stir together.
Add the chopped tomato and turn the heat down slightly. Allow the curry sauce to simmer for 5 minutes or so – you want it to become slightly thicker.
Add the banana blossoms and baby spinach and stir.
Simmer lightly for 10 minutes.
Serve on a fragrant rice.