![\"\"](\"https:\/\/getitmagazine.co.za\/bloemfontein\/wp-content\/uploads\/sites\/22\/2024\/07\/IMG_3465-400x267.jpg\")
How to blend your flavours like a pro:<\/strong><\/p>\n \u00a0<\/strong>Onions, ginger and garlic is a must when making a curry. Saut\u00e9 your onions, ginger and garlic and then add in your spices along with your tomatoes, allow to cook for a few minutes mixing well so that the spice doesn\u2019t burn.<\/p>\n This allows your flavours to blend together. Add in your favourite protein or veg and cook till tender. Simmering the curry allows all the flavours to melt together and intensify. Taste for salt, acidity and sweetness. Add fresh herbs to the final touches.<\/p>\n \u201c<\/strong>Cooking was not my comfort zone but with a lot of support, encouragement and referrals from my customers, my business is growing. For the last year, I have been making homemade meals daily for customers.\u201d<\/p>\n Must-have spices: <\/strong><\/p>\n Jeera Powder\/Seeds (Cumin)<\/p>\n Dhania Powder (Coriander)<\/p>\n Garam Masala<\/p>\n Turmeric Powder<\/p>\n Chili Powder<\/p>\n Cinnamon Sticks<\/p>\n Bay Leaves<\/p>\n Curry Leaves<\/p>\n Star Anise Seed<\/p>\n Elachie (Cardamon)<\/p>\n \u00a0<\/strong><\/p>\n Rubina\u2019s Butter Chicken <\/strong><\/p>\n \u00a0<\/strong>Ingredients<\/strong><\/p>\n \u00a0<\/strong>500g chicken fillet (cubed)<\/p>\n 1 teaspoon ginger and garlic<\/p>\n \u00bd teaspoon salt<\/p>\n \u00bc teaspoon turmeric powder<\/p>\n \u00bd teaspoon cumin powder<\/p>\n \u00bd teaspoon chili powder<\/p>\n 50g tomato paste<\/p>\n 250g fresh cream<\/p>\n 150 ml milk<\/p>\n 1 onion<\/p>\n 60g butter<\/p>\n Fresh coriander or parsley<\/p>\n \u00a0<\/strong>Method <\/strong><\/p>\n Start by marinating the chicken with spices. Allow it to rest for two hours. Heat butter in a pot on medium heat. Add the onion, ginger and garlic and saut\u00e9 till golden brown. Add the marinated chicken and tomato paste.<\/p>\n Mix well until the chicken is covered. Add half of the milk, stir well and then add the remaining milk and simmer covered for 20 minutes. Add your fresh cream and simmer for 5 minutes until sauce thickens. Garnish with coriander or parsley. Serve with Roti or Naan.<\/p>\n \u00a0<\/strong>Pro Tip:<\/strong> Curries are normally served with rice or roti\u2019s with some carrot salad or a nice fresh green salad. You can add in some atchaar\/pickles to add in more flavour or spice to your food.<\/p>\n TEXT AND PHOTOGRAPHS: GYPSEENIA LION<\/em><\/strong><\/p>\n VENUE: SUMMER PALACE GUESTHOUSE <\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Rubina Jadwart is a local home-based chef and \u2018curry master\u2019, who saw an opportunity to establish a food business in 2019 that not only caters to savoury halaal platters but specialises in home-style curries and savoury delights. \u201cThe Art of Curry is not only following a recipe, it\u2019s understanding the flavours, texture and aroma.\u201d \u201cGetting […]<\/p>\n","protected":false},"author":103,"featured_media":17467,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103],"tags":[3633,5159,7025,1940,7026],"class_list":{"0":"post-17465","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"tag-get-it-bloemfontein","9":"tag-july","10":"tag-the-art-of-curry","11":"tag-winter-food","12":"tag-with-rubina-jadwat"},"yoast_head":"\n