Is it Mariah Curry?
Michelle Phetlhe | Tuesday April 16, 2024 09:22
We have been using the Hinds Medium Curry for a few weeks and honestly there’s a distinct warmth in flavour one can’t help but notice.
Hinds Spices Range of Curry Powders offer a variety of heat levels. You too will be able to choose between their Medium, Hot and Mild & Spicy Curry Powder, available from select local stores this week; where you get Value for Your Money, at our Family Value Store and the Cash and Carry with a name that is the same as the number of sides a square has.
Those are just a few riddles to engage you! I might have subconsciously had Indian food on my mind because of recent, passing by one of my favourite restaurants, which is situated by the clinic we use and trust in town near Block 8. We took our first born to see the doc after what looked like an allergic reaction to something he ate.
The reception of the clinic diagonally faces this eatery and as we waited for the Dr, I sat thinking of all my favourite meals. There aren’t that many because I’m still too scared to explore the menu, but the few that speak to my palate keep me coming back. Eating out can be costly, the admin of leaving home in itself can also be a daunting task, especially with the kids in tow, yoh! It is, however, really great to do it once in a while as a treat and change of setting for the whole family. I have found I love the challenge of re-creating some of my favourite restaurant meals, and so with curry on mind, I looked through the pantry to make sure I had all the ingredients I would need to make the chicken curry I craved for supper. For plating aesthetics ,it definitely looks great to have some fluffy rice and naan served with your curry, but when you are not too hungry, I encourage you to choose one. My pick is garlic naan made with our number one fighter to date; “2-Ingredient Nutriday Dough”. I sent hubby a text to get a few items to complete the dish while I started to prep with what we already had.
The flat bread is a labour of love. I started prep with making the dough, rolling it out, cutting symmetrical circles (there are days that I cut out perfect circles, on other days, they taste better as abstract shapes..lol) and setting them aside to cook on a hot plate in order to dish them fresh and warm. The curry itself though takes approximately 10 minutes to get going before you can leave it alone to simmer for 20 minutes while you finish homework, bath the kids/take a shower/pour yourself a ‘glazzov’ your favourite vino. You don't need to leave the house to enjoy satisfying Indian chicken curry. With this recipe, you can have a restaurant-worthy meal on the table.
It also makes for fabulous dinning when you’re entertaining a crowd because this recipe doubles easily. Share your priceless moments with this Hinds curry to our Facebook page ChellzKitchen, follow this recipe and we guarantee you will not regret adding this to your quick go to meals.
INGREDIENTS
4 chicken breast or fillet (cut into cubes or strips) - depends on mouths to feed.
1 large onion finely chopped 2 garlic cloves finely chopped 5cm ginger grated
1 tlbs Hinds Medium Curry 1 tlbs Garam Masala ½ tsp smoked Paprika
1/2 tsp ground cinnamon
½ turmeric
2 cans chopped tomatoes/3 cups chopped fresh tomatoes 2 tsp sugar (optional)
500 ml chicken stock or water
150 ml Nutriday plain yoghurt Salt & pepper to taste Fresh coriander chopped, to serve Warmed 2i Naan to serve
INTRUCTIONS
Heat a large pan over high heat and add a splash of oil to the pan. Brown the chicken all over then remove and set aside. Add the onions to the pot and allow to soften for 5 minutes then add the ginger, garlic and spices. Add another splash of oil if the mixture is too dry and fry for 30 seconds. Add the chicken back to the pan then pour in the tomatoes, chicken stock or water and sugar. Turn the heat down and allow to simmer for 15 minutes or until the chicken is cooked through. After 15 minutes, add the yoghurt and season to taste then allow to simmer for another 5 minutes.