As South Africans we have a very rich and diverse food culture that is a melting pot of delish. Which is why today we will be sharing one of our favourite curry recipes that we love to make for our friends and family.
Prep Time 20 min – Cooking time 40 min – Serves 6
Ingredients
2 boneless chicken breast halves
2 teaspoons salt
½ cup cooking oil
1 ½ cups chopped onion
1 tablespoon minced garlic
1 ½ teaspoons minced fresh ginger root
1 tablespoon Rajah Flavourful & Mild Curry Powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon water
1 can crushed tomatoes
1 cup plain yogurt
1 tablespoon chopped fresh cilantro
1 teaspoon salt
½ cup water
1 teaspoon Rajah Mild Masala Curry Powder
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice
Instructions:
- Sprinkle the chicken breasts with 2 teaspoons salt.
- Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
- Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the Rajah curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the Rajah masala and 1 tablespoon cilantro over the chicken.
- Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. Sprinkle with lemon juice to serve.
- Serve with basmati rice, salsa, carrot salad and enjoy!
Rajah invites you to join MasterChef South Africa and Ultimate Braai Master judge Chef Benny Masekwameng and cook and food blogger Lorraine Maharaj as they share their captivating food stories while cooking mouth-watering meals
To participate, you can visit the What’s For Dinner website, where you learn to cook Chef Benny’s chicken or seafood curry or Lorraine’s Durban lamb curry using the wide selection of Rajah curry powders available.
You also stand a chance of winning one of 16 Rajah Masterclass Curry Kits. To enter, sign up to receive a recipe e-book by Chef Benny and Lorraine. Draws to take place on Mondays each week until 31 December 2021.
