Cooking a good curry can be quick and easy as long as you have the right spice.
Rookie Ma’s All Curries & Breyanis is already blended with 16 different roasted & ground spices, making it that much easier for you to cook a curry.

Easy-to-follow Rookie Ma’s Chicken Curry Recipe

Ingredients:

• 4 tbsps. cooking oil
• 1 onion sliced thin
• 2 sprigs of curry leaf
• ½ tsp turmeric
• 4 – 6 tsps. Rookie Mas All Curries / Kashmiri Masala for a medium curry.
• 2 tomatoes, diced
• 2 tsps. ginger and garlic paste
• Salt to taste
• 1 kg – 1.5 kg chicken (cut into pieces)
• 2 Potatoes – peeled and cut into quarters (optional)
• Chopped coriander to garnish

Preparation:

• Heat oil in a pot, add onions and fry till golden brown. Add curry leaf.
• Add turmeric and Rookie Ma’s Masala, mix well and cook for a minute.
• Add tomatoes and ginger & garlic paste and mix well.
• Allow to cook on low heat till the oil begins to separate from masala (+/- 5min).
• Add chicken, salt and mix well.
• Cover and allow to cook for 30 min (stir occasionally).
• Add potatoes and ¼ cup of boiled water (only if necessary).
• Cover and cook until potatoes have softened and the gravy has thickened. (15 -20 min).
• Garnish with chopped coriander and serve with rice or roti.

We would love to hear how these recipes worked for you.
Post a pic and let us know.

Cooking a good curry can be quick and easy as long as you have the right spice.
Rookie Ma’s All Curries & Breyanis is already blended with 16 different roasted & ground spices, making it that much easier for you to cook a curry.

Easy-to-follow Rookie Ma’s Lamb Curry Recipe

Ingredients:
• 4 tbsps. cooking oil
• 1 onion sliced thin
• 2 sprigs of curry leaf
• ½ tsp turmeric
• 4 – 6 tsps. Rookie Mas All Curries / Kashmiri Masala for a medium curry.
• 2 tomatoes, diced
• 2 tsps. ginger and garlic paste
• Salt to taste
• 1 kg – 1.5 kg lamb (cubed)
• 2 Potatoes – peeled and cut into quarters (optional)
• Chopped coriander to garnish

Preparation

1. Heat oil in a pot, add onions and fry till golden brown. Add curry leaf.
2. Add turmeric and Rookie Ma’s Masala, mix well and cook for a minute.
3. Add tomatoes and ginger & garlic paste and mix well.
4. Allow to cook on low heat till the oil begins to separate from masala (2 min).
5. Add meat, salt and mix well.
6. Cover and allow to cook on medium heat for 40 min (stir occasionally).
7. Add potatoes and ¼ cup of boiled water (only if necessary).
8. Cover and cook until potatoes have softened and the gravy has thickened (15 -20 min).
9. Garnish with chopped coriander and serve with rice or roti.

We would love to hear how these recipes worked for you.
Post a pic and let us know.

Bunny chow, often referred to as a bunny is a South African dish consisting of a hollowed out loaf of bread filled with curry.
It can be made with lamb, beef chicken, mince or vegetables. Bunny Chow has become one of Durban’s most famous exports!
It’s usually called a ‘bunny’ and brings back youthful memories for many Durbanites.

DURBAN  BUNNY CHOW

INGREDIENTS

• 1kg lamb pieces
• Little oil to cover base of pot
• 2 large cinnamon sticks
• 1 tsp fennel seeds
• 1 bay leaf
• 6 green cardamoms
• 4 cloves
• A sprig of curry leaves
• 1 tsp crushed green chillis
• 1 large onion, finely diced
• ½ tsp Durban’s Best Turmeric Powder
• 2 tblsp crushed ginger and garlic mix
• 1 tblsp vinegar (your choice on type) normally white vinegar
• 2 tsp sugar
• 3 level tsp Durban’s Best All Curries and Breyanis – Medium Masala
• 2 tsp Durban’s Best Dhania powder
• 1 tsp Durban’s Best Garamasala
• 2 tomatoes, blended
• 5 small to medium potatoes, quartered
• Chopped fresh coriander
• Salt to taste

INSTRUCTIONS

• Heat oil in pot.
• Add cinnamon, cardamom, cloves, bay leaf and fennel and stir.
• Add curry leaves, chillis, onion, turmeric, ginger and garlic.
• Braise for 3-4 minutes.
• Add garamasala and spices to pot.
• Then vinegar and sugar. Mix well.
• Add the meat and salt.
• Mix until the meat is coated with masala.
• Cover saucepan and cook/braise on moderate heat for a few minutes.
• Stir from time to time until meat is well braised. Add potatoes.
• Add water only when needed – don’t let it burn out.
• When potatoes are ¾ cooked add the chopped tomatoes.
• When potatoes are cooked, stir and add coriander.
• Serve with salads, Durban’s Best Pickled Treats & sambles.

To assemble the bunny:

1. Hollow out the inner, keep intact.
2. Scoop meat, potato or sugar beans to your delight.
3. Garnish with more greens.
4. Seal the bunny with the bread retrieved.
5. Place bunny in a large platter and serve with Tomato & Onion salad or Carrot Sambles and Durbans Best Pickle Treats.

NOTES

• Variations: Cubed Steak, Cubed Chicken Fillets, Mince.
• For a vegetarian option use: 2 x 400gr sugar beans and veggies of your choice.
• Secret tip: If you use beans care must be taken that beans do not dry out as a substantial amount of gravy is required.
• Cook on medium heat. Cooking on high will dry gravy and burn meal.