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Chicken Curry with Almond Milk

chicken-curry-almond-milk-recipe-1
Chicken Curry with Rice and Carrot Salad
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Chicken Curry with Almond Milk

This is a mild chicken curry that can be enjoyed by everybody in the family. The ingredients below were for 3 portions.

Any chicken pieces can be used, in fact, the night before I made the exact same meal using the breasts from the ‘family pack’. The family enjoyed it so much that they demanded that I make it again for breakfast, of all things … but we are weird that way.

With the amount of curry that we eat, I am trying to use as little oil as possible.

The ratio of spices and masala can easily be adjusted to personal taste and more chilli powder can be added to add more heat.

  • Author: Shane
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 3 1x
  • Category: Curry
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • 3 Chicken Drumsticks & 3 Thighs – Skin Removed
  • 23 Tablespoons Chicken Masala / or any Masala (or to taste)
  • 1 Med-Large Onion – Thinly Sliced
  • Sunflower Oil – to cover the bottom of the pot.
  • 2 Cardamom Pods
  • 2 Star Anise
  • 1 Teaspoon of Garum Masala
  • Pinch of Fennel Seeds
  • 1 Bay Leaf
  • 3 Potatoes – quartered (Teaspoon Turmeric)
  • 34 Grated Tomatoes
  • Salt to Taste
  • Curry leaves
  • 2 Carrots, cut however you like. I prefer diamond shape.

Instructions

  • Place your skinless chicken in a bowl and sprinkle with Masala & a few curry leaves – let stand for 30 mins. After 30 mins add Almond Milk to the bowl, mix and let marinade for at least 30 mins, or longer. If you do not have Almond Milk, you can use Plain Yoghurt. (I actually used Almond Milk, because we had no Plain Yoghurt, and it worked out very nicely)
  • Peel your potatoes and cut into quarters – Place in a bowl and sprinkle with Turmeric and set aside. (this gives your potatoes a lovely yellow colour)
  • Cover the base of your pot with sunflower oil
  • Add Bay Leaf, Star Anise, Cardamom Pods, Star Anise, Fennel Seeds & Garum Masala – and let them start to sizzle in the oil.
  • Add Carrots & Onion and cook until Onions are soft
  • Add Grated Tomato and cook until Tomatoes are soft
  • Add a few Curry Leaves, Salt to Taste and even a teaspoon of sugar if you prefer a bit of sweetness.
  • Add your Chicken Pieces, stir, cover your pot and allow to simmer on medium for about 10 mins. (judge the time by the size of your chicken pieces)
  • Add about 2 cups of water, or until the chicken pieces are just covered.
  • Simmer until Potatoes & Carrots are soft.
  • Serve with Rice and Salad (or in a Bunny Chow, or with Roti or however pleases your heart)

Mild Mince Curry that even the Kids will Love

mince curry recipe

If you are looking for a meal that is quick and easy to make, bulks up a small amount of mince meat and is so delicious that everybody in the family, including the kids, will love it – look no further than our curry mince recipe.

As I was cooking this with the kids in mind, I left out the seeds and barks that one would normally use in a curry, such as a Durban Mutton Curry.

I especially like cooking this dish, as you can really bulk up a small amount of mince. We easily fed 4 on this.

Ps. If you want it hot, then use more curry powder, especially a red Durban Masala or Mother-in Law.

Ingredients

  • 500g Lean Mince Meat (your choice of meat)
  • 30ml Sunflower Oil
  • 2 Small Onions or 1 Large Onion (Finely Chopped)
  • 2 Large Tomatoes (Chopped with the skin on)
  • 2 Teaspoons mild or medium curry powder (or hot, whatever you prefer. For this dish I used Rajah All-in-One as it has such a delicious flavour for mild/medium curries)
  • 1 Teaspoon Paprika (For colour)
  • 1 Teaspoon Jeera / Cumin Powder
  • 2 Teaspoons BBQ Spice
  • Curry Leaves
  • Salt & Pepper
  • 1 Teaspoon Coriander Seeds (Optional)

Method

  • On a medium heat, dry fry your mincemeat in a cast iron pot, without oil. (use any pot, if you find that the mincemeat is sticking/burning then add a little oil.)
  • Mix 2 teaspoons bbq spice into the browned mince meat.
  • Remove the Mince Meat from the pot, or even use a new pot for the next step (whatever suits you best)
  • Add oil to pot on medium heat (there is no mince meat in this pot, yet)
  • Add onions and saute
  • Add 2 teaspoons medium Curry Powder, 1 teaspoon Jeera / Cumin Powder & 2 Teaspoons Garlic & Ginger Paste.
  • Add a little water or more oil if the spices are sticking and burning on the bottom of the pan.
  • Hint: Normally, after my spices have fried a bit, I add a dash of water to my onion & spice mixture and then let it cook down. It seems to bring the mixture to life.
  • Add Tomatoes.
  • Stir often until the tomato is broken down and you have a thick sauce in your pot.
  • Add Fruit Chutney (Mrs Balls) or 1 Tablespoon Sugar (or both or even none, whatever you prefer)
  • Turn down heat and let simmer for 10 minutes
  • Add Carrots (wait 2 minutes)
  • Add Potatoes
  • Add whatever other veggies you like (peas, corn, green beans or whatever.
  • Let simmer for 5 minutes and then add your previously braised mince meat.
  • Add 1 teaspoon of paprika powder (Optional, but gives a great colour)
  • Cover and let simmer for about 15 – 20 minutes, depending on the temperature. (add water when you think it needs it, you can always boil the water off)
  • Add 2 teaspoons of salt
  • When the potatoes and veggies are soft and the bit of oil has floated to the surface, it is ready. (have a bite of each to test)
  • Serve with yellow rice & buttered bread, roti or however you choose.

Don’t forget, if you would like it hotter then simply add more curry powder, some chilli powder, cayenne pepper (or even all of them) – also check out these recipes for HOT Durban Curry