{"id":34723,"date":"2024-07-31T11:34:21","date_gmt":"2024-07-31T09:34:21","guid":{"rendered":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/?p=34723"},"modified":"2024-07-31T11:34:21","modified_gmt":"2024-07-31T09:34:21","slug":"yummy-chicken-curry","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2024\/07\/31\/yummy-chicken-curry\/","title":{"rendered":"Yummy chicken curry"},"content":{"rendered":"

Simple speedy recipes. Warm aromatic flavours. We\u2019re cooking chicken curry for dinner. And the only challenge is deciding how to serve it. <\/strong><\/p>\n

Chicken curry pies<\/strong>
\nThese mouth-watering puff pastry pies have a tender chicken and potato filling and will go down well as a treat with friends and family!
\nServes 4, ready in 1 hour and a half
\nYou\u2019ll need:<\/strong> 100ml full cream plain yoghurt; 1 tsp Rajah Mild Masala Curry Powder; 2 cloves garlic, minced; 350g skinless and boneless chicken thighs; salt and pepper, to season; 2 tsp olive oil; 1 brown onion (about 120g), finely chopped; 1 tsp Rajah Mild Masala Curry Powder; 2 small potatoes (about 150g), peeled and diced; 200ml chicken stock; 1 x 400g roll puff pastry; 1 egg<\/p>\n

Method:<\/strong> Combine the yoghurt, Rajah curry powder and garlic in a bowl. Cut the chicken into small chunks and add to the bowl. Season with salt and pepper and stir well. Set aside in the fridge for 30 minutes.
\nHeat the olive oil in a deep saucepan and saut\u00e9 the onion for 2 minutes. Add the Rajah curry powder and cook for a further minute. Add the potato and half of the chicken stock and cook for 5 minutes. Add the chicken with its marinade and the remaining chicken stock. Cook for 6-8 minutes until the chicken is just cooked. Season with salt and pepper and set aside to cool.
\nPreheat the oven to 200\u00baC and grease a baking tray. Unroll the puff pastry and place on the work surface with the long side in front of you. Cut the pastry into four equal vertical strips.
\nDivide the chicken filling between the pastry strips, placing a large spoonful on the top half of each strip. (Leave a border around the filling.) Lightly whisk the egg with a fork and brush a small amount on the pastry border around the filling. Take one strip and fold the bottom half over the top half to enclose the filling. Gently press the edges of a pie together, then use a fork to crimp the edges. Transfer the pie to the tray and repeat the remaining pastry strips.
\nUse a sharp knife to score two small slits across the top of each pie. Brush the pies with beaten egg and bake for 25-30 minutes until golden. Allow to cool for a few minutes before serving.
\nTip:<\/strong> If you have time, marinade the chicken in the curry yoghurt for 24 hours.<\/p>\n

Chicken and pea curry<\/strong>
\nMild and creamy curry sauce with a light coconut flavour. Serve with rice or mashed potatoes.
\nServes 4, ready in 30 minutes
\n\"\"Ingredients:<\/strong> 2 Tbsp cooking oil; 2 garlic cloves , minced; 2 tsp ginger, grated; 1 onion , finely chopped; 500g chicken thighs, sliced; 2 Tbsp Rajah Flavourful and Mild curry powder; 270ml coconut milk; 375ml chicken stock; 1\/2 tsp salt; 1 cup frozen peas; 1\/4 cup fresh coriander
\nMethod:<\/strong> Heat oil in a large pan over medium high heat. Cook garlic, ginger and onion for 2 minutes until onion is translucent. Add chicken and cook until it changes colour from pink to white.
\nAdd Rajah curry powder and cook for 2 minutes. Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 15 minutes until sauce reduces and thickens.
\nAdd peas and salt. Cook for a further minute, then taste to see if it needs more salt. Garnish with coriander.<\/p>\n

Speedy chicken curry with <\/strong>flatbreads and cucumber raita<\/strong>
\nThis wholesome and comforting meal is perfect for a weeknight supper.
\nServes: 4, ready in 1 hour
\n\"\"Flatbreads ingredients:<\/strong> 300g self-raising flour; 1 Tbsp olive oil; 1 tin (400ml) coconut milk; extra flour for dusting; butter or coconut oil, for frying
\nCucumber raita ingredients:<\/strong> 125ml full cream plain yoghurt; 1 salad onion, finely sliced; 6cm piece of cucumber, coarsely grated; coriander (5g), roughly chopped
\nChicken curry ingredients: 2 tsp olive oil; 4 chicken thighs and 4 drumsticks; salt and pepper; 1 brown onion (about 120 g), finely chopped; 2 tsp Rajah Mild & Spicy Curry Powder; 1 tsp crushed ginger; 1 tin (400g) diced tomatoes; 250ml chicken stock; 40g baby spinach; coriander, for serving (optional)
\nTo prepare the flatbread dough:<\/strong> Place the self-raising flour in a mixing bowl. Add the olive oil and 225ml of coconut milk. (Reserve the leftover coconut milk for the curry.) Mix to form a dough. Cover the bowl and set aside.
\nTo prepare the raita:<\/strong> Place the yoghurt and onion in a small bowl. Squeeze the excess liquid out of the cucumber and add to the bowl with the coriander. Mix well and set aside in the fridge.
\nTo prepare the curry:<\/strong> Heat the oil in a deep saucepan. Season the chicken with salt and pepper and fry in the oil for 3 minutes per side until golden and crispy. Remove from the pan and set aside. Add the onion to the same pan and saut\u00e9 for 2-3 minutes. Add the Rajah curry powder and ginger and cook for a further minute. Stir the tomatoes, chicken stock and remaining 175ml coconut milk into the pot. Add the chicken back in, bring to the boil then lower the heat and simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked.
\nWhile the chicken is simmering, cook the flatbreads. Dust the work surface with flour and divide the dough into eight balls. Use a rolling pin to roll each ball into a 12cm circle. Heat half a tsp of butter or coconut oil in a frying pan. Cook the flatbreads in batches for 3-4 minutes per side until golden and puffed up, adding more butter as needed. Wrap the cooked breads in a clean tea towel and set aside.
\nCheck the seasoning of the curry. Add the spinach to the pot and stir through until wilted. Dish the curry onto plates and top with coriander if using. Serve with the warm flatbreads and cucumber raita.<\/p>\n","protected":false},"excerpt":{"rendered":"

Simple speedy recipes. Warm aromatic flavours. We\u2019re cooking chicken curry for dinner. And the only challenge is deciding how to serve it. Chicken curry pies These mouth-watering puff pastry pies have a tender chicken and potato filling and will go down well as a treat with friends and family! Serves 4, ready in 1 hour […]<\/p>\n","protected":false},"author":7,"featured_media":34727,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[475],"tags":[5729,9408,11184,4720,11182,11183,110],"class_list":{"0":"post-34723","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"tag-aromatic","9":"tag-chicken-curry","10":"tag-cucumber-raita","11":"tag-curry","12":"tag-curry-pies","13":"tag-flatbreads","14":"tag-recipes"},"yoast_head":"\nYummy chicken curry - Get It Ballito & Umhlanga<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2024\/07\/31\/yummy-chicken-curry\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Yummy chicken curry - Get It Ballito & Umhlanga\" \/>\n<meta property=\"og:description\" content=\"Simple speedy recipes. Warm aromatic flavours. We\u2019re cooking chicken curry for dinner. And the only challenge is deciding how to serve it. Chicken curry pies These mouth-watering puff pastry pies have a tender chicken and potato filling and will go down well as a treat with friends and family! 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