5 of our favourite curries for Eid

Ingredients:

For the sauce:

• 2 T Woolworths ghee oil
• 1 large onion, finely chopped
• 2 t coriander seeds
• 1 t smoked chilli flakes
• 1 t cayenne pepper
• 1 t ground fennel
• 1 t ground cumin
• ½ t ground turmeric
• ½ t freshly ground black pepper
• 8 cardamom pods, seeded
• ½ t ground cinnamon
• 1 t garam masala
• 1 x 400 g can whole peeled tomatoes, roughly broken up
• 4 fresh garlic cloves, crushed
• 2 t brown sugar
• 1 T freshly squeezed lemon juice
• Salt, to taste
• 2 cups chicken stock

For the biryani:

• 400-500 g free range bone-in chicken thighs and legs
• 150 g potatoes, cut into 1 cm dice
• 50 g brown lentils
• 150 g basmati rice
• 1 T fresh coriander, finely chopped

Method:

1. Place the ghee in a saucepan over a medium-high heat. Add the onion and sauté until tender and lightly browned.
2. Meanwhile, place the spices in a coffee grinder or blender and blend at high speed until fine.
3. Add the spices to the onion and cook for 3–5 minutes, or until a deep brown colour but not burnt. Stir in the tomatoes and cook for 15–20 minutes.
4. Add the garlic, brown sugar, lemon juice and salt and cook for a further 5 minutes. Remove from the heat and stir in the chicken stock.
5. To make the biryani, preheat the oven to 170°C. Place all the ingredients except the coriander into a casserole and pour in the sauce. Stir to combine. Bake for 1 hour, stirring halfway. Garnish with coriander and serve. (Recipe by by Sharon Mbonambi)

(Serves 4-6)

Ingredients:

• 75 ml vegetable oil
• 2 large onions, chopped
• 2 cardamom pods
• 3 sticks cassia
• 4 cloves
• 1 kg lamb, cut into chunks
• 1 large, ripe tomato, chopped
• 10 ml curry powder
• 10 ml ground cumin
• 5 ml ground coriander
• 10 ml ground fennel (optional)
• 2 ml turmeric
• 10 ml crushed garlic
• 5 ml crushed root ginger
• 1 green chilli, chopped (optional)
• Sea salt to taste
• 6 small potatoes, peeled and chopped
• 60 ml chopped coriander leaves
• Jasmine rice or rotis, for serving

Method:

1. Heat the oil in a saucepan. Add the onion, cardamom pods, cassia and cloves, and sauté until the onion is transparent.
2. Add the meat and tomato, and braise for 10 minutes.
3. Add the remaining ingredients, except the potato and coriander leaves, close with a tightly fitting lid and simmer until the meat is just tender, about 1 hour.
4. Add the potato and cook until done.
5. Sprinkle with the coriander and serve with jasmine rice or rotis and a selection of sambals.

(Serves 6-8)

Ingredients:

• 2 x 500 g packs Woolworths large frozen tiger prawns
• 3 T ghee
• 1 red onion, chopped
• 2  garlic cloves, chopped
• 1 green chilli, chopped
• 4 sprigs fresh curry leaves (optional)
• ½  t chilli powder
• ½ t ground cumin
• 2 t ground turmeric
• 1 t coriander seeds
• 2 T Woolworths mild curry powder
• 600 g cherry tomatoes
• ½ cup water or fish stock
• 1 cup plain yoghurt
• Sea salt and freshly ground black pepper, to taste
• Pomegranate rubies, for sprinkling
• Spring onion, chopped, for sprinkling
• Coriander, for sprinkling

Method:

1. Clean the prawns, removing the heads and shells from one pack, but keeping them intact on the second pack. Rinse and set aside.
2. Fry the onion in the ghee in a large pan over a low heat until softened, about 5 minutes.
3. Add the garlic, chilli and spices and cook until fragrant, about 1 minute, taking care not to burn them.
4. Add the cherry tomatoes and fry for 5 minutes, then add the water or stock and yoghurt, season to taste and simmer for 5 minutes. Add the shelled prawns just before serving and cook for 2–3 minutes, until cooked through.
5. Meanwhile, brush the remaining prawns with ghee or olive oil and fry in a separate large pan or cook on skewers on the braai until cooked through. Serve with the prawn curry. Sprinkle with the pomegranate rubies, spring onion and coriander.

(Serves 8)

Ingredients:

• 1 kg boneless, skinless chicken breast, cut into 2cm cubes

For the marinade:

• Lemon or lime juice
• 6 cloves
• 8-10 peppercorns
• 1 cinnamon stick
• 2 bay leaves
• 3 g coriander seeds
• 3 g cumin seeds
• 3 cardamom seeds
• 8-10 whole almonds
• ½ t dried chillies
• 1 t turmeric
• 250 ml full-cream plain Greek yoghurt
• 30 ml coconut cream

For the stew:

• 20 ml sunflower oil
• 2 large onions, finely chopped
• 6 cloves garlic, chopped
• 10 g fresh ginger, finely grated
• 480 g tomato purée
• 500 ml chicken stock
• 1 handful curry leaves
• Salt, to taste
• Sugar, to taste
• 45 g butter
• Fresh coriander, for garnish

Method:

Place the chicken in a glass or plastic bowl and add the lemon or lime juice. Cover and set aside until you’ve prepared your spice and nut mixture.

For the spice mixture, heat a dry, clean pan over medium heat and add the cloves, peppercorns, piece of cinnamon stick, bay leaves, coriander, cumin, cardamom seeds, chillies, turmeric and almonds. Gently roast the spices and nuts for a few minutes or until lightly toasted and aromatic, stirring frequently. Allow to cool slightly then tip the contents into a coffee grinder and grind into a powder before stirring it into the yoghurt.

(If you do not have a coffee grinder, place the mixture into your processor and add the yoghurt and coconut cream, then blitz.) Now add the spiced yoghurt mixture to the chicken, stir well, cover and set aside to marinate for 2 hours in the refrigerator.

For the stew:

1. Heat the sunflower oil in a large pan and add the onions. Sauté until golden then add the garlic and ginger.
2. Cook lightly for a few seconds then add the tomato puree, bring to boil, then add the chicken stock and curry leaves.
3. Bring to a boil and reduce heat. Simmer uncovered until the sauce has reduced considerably and thickened to your liking. This can take anywhere from 20 to 40 minutes
4. Now add the chicken and the yoghurt-spice mixture to the simmering sauce and stir.
5. Bring the mixture to a boil and cook for a few minutes until the chicken is just cooked through: any longer will make the chicken tough and stringy.
6. Finally, add the butter and stir through. At this point do not boil again as the butter will separate from the rest of the ingredients.
7. Garnish with coriander leaves and serve with basmati rice, sambals and naan breads. (Recipe by Deena Naidoo)

(Serves 4-6) 

Cook's note: If you dislike the extreme tart taste of the tomato and yoghurt combo, add sugar to taste. If the dish is not salty enough to your liking, add salt.

Ingredients:

• 1 T Woolworths ghee
• ½ onion, finely diced
• 3 garlic cloves, crushed
• 1 large carrot, diced
• ½ t ground cumin
• ½ t turmeric
• Chilli powder, a pinch
• 1 red chilli, sliced
• 1 cinnamon stick
• 1 t curry leaves
• 200 g canned tomatoes
• 200 g yellow split lentils
• ½ cup vegetable stock
• 1 cup water
• 300 g cauliflower florets
• Sea salt and freshly ground black pepper, to taste

Method:

1. Heat the ghee in a pan and fry the onion until soft.
2. Add the garlic, carrot, spices, chilli, cinnamon and curry leaves. Sauté until fragrant, then add the tomatoes.
3. Add the lentils and simmer for 30 minutes. Add the stock, water and cauliflower, stir, and cook for a further 5 minutes. Season to taste and serve. (Recipe by by Sharon Mbonambi)

(Serves 4)

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