TIKKA FAMILY FEAST

When time’s tight but flavour still matters, this is your shortcut to a full-on feast without the full-on effort. Cook tikka chicken according to package instructions. Heat naan according to package instructions. Combine raita ingredients together, stir and season to taste with sea salt. Serve tikka chicken, naan together.

BOBOTIE YELLOW RICE

Weeknight heroes, rejoice: a golden, fragrant bobotie with fluffy rice, ready in just 10 minutes in the air fryer. Heat bobotie according to package instructions. Mix mango, chilli, pickled red onion petals sambal ingredients together. Serve bobotie with atchar, chutney, mango sambal and poppadoms. Enjoy the milk tart for dessert for a sweet finish.
 

CHICKEN ESPATADAS & POTATO SALAD

No need to wait for the weekend. Woolies ready-to-braai chicken espatadas turn a simple weeknight into a proper braai feast. Cook espatadas according to package instructions. Cook veg according to package instructions. Mix through mayonnaise and season with salt and pepper. Serve espatadas and veg together and enjoy.

 

BUTTER CHICKEN LIVERS, NECKS & GIZZARDS CURRY

Who says weeknight dinners have to be boring? This rich, creamy curry uses Woolworths Butter Chicken Paste to do the heavy lifting, while humble offcuts, gizzards, necks, and livers get a flavour upgrade without extra fuss. Heat oil in a pan and sear the gizzards and necks until browned. Remove and set aside. Quickly sear the livers for colour only, then remove and set aside. In the same pan, add butter and the chopped onion. Sauté until soft and translucent. Stir in the butter chicken paste and cook for 2 minutes until fragrant. Pour in the cream and a splash of water or stock if needed to loosen the sauce. Stir well. Simmer the offal: Return the gizzards and necks to the pan and simmer gently for 20–25 minutes until tender and the sauce is rich and glossy. Add the livers in the last 3 minutes of cooking so they stay soft and slightly pink inside. Season to taste with salt, scatter with fresh coriander, and enjoy with crisp poppadoms.

SNACK - STYLE SOUTHERN FRIED CHICKEN HEARTS

Think of it as playful, flavour-packed convenience: crispy southern-fried chicken hearts meet sweet orange-flesh pumpkin wedges, all dunked in a cheeky peri-peri crème fraiche.  Coat chicken hearts by dunking it into flour, then egg, then coating in the crushed cornflakes. Deep fry Southern-fried chicken hearts for 5 minutes. Heat orange-flesh pumpkin wedges according to package instructions. Combine spicy dip, peri peri sauce, cream creme fraiche, a squeeze of a lemon and salt together, stir and season to taste with sea salt and honey, if using. Serve fried chicken hearts with pumpkin wedges and spicy dip.