Curry originated in the Indian subcontinent and the word comes from the Indian Tamil word “Kari” meaning a sauce or soup to be eaten with rice. It consists of a mix of spices of which coriander, turmeric, cumin, and red chilies are almost always a constant.

Rajah curry powder and pure spice blends are as rich and diverse as the people that make up unique South African families. From mild and subtle, to hot and spicy, they’ve got a range of aromas and flavours to suit all palates and tastes. Whether it’s a fiery Durban curry, a creamy butter chicken or a hearty lamb sishebo you’re after, Rajah has it all.

Watch the Rajah Curry Masters masterclass and watch Chef Benny Masekwameng and food blogger Lorraine Maharaj cook their curries to perfection and the rich origins and stories embedded behind each curry they make. #RajahCurryMasters #rajahsouthafrica

I have created a flavourful recipe with rajah curry power

Ingredients:

• 4 chicken breasts cut into cubes;
• 2 cloves crushed garlic;
• Knob of crushed ginger;
• Vegetable oil;
• Florets of broccoli;
• 1 onion chopped;
• 1 tbsp Rajah Flavourful & Hot curry powder (or flavour of your choice);
• 2 pureed jam tomatoes;
• 2 – 3 potatoes peeled and cubed;
• Salt to taste; and
• Fresh coriander.

Method:

• In a pot add oil and heat;
• Once the oil has heated up add your chopped onions cook until soften and slightly brown;
• Add your potatoes to the onions and cook until the potatoes have softened slightly but do not overcook them otherwise, they will mush up in your curry;
• In a small bowl add your cubed chicken, rajah curry powder and salt, mix well and allow to marinate for about 10 min until potatoes have soften.
• Add your marinated chicken to the potatoes and onion and allow to cook for about 10 mins or have browned slightly, do not overcook your chicken;
• Add your pureed tomatoes and allow to simmer for 15 min;
• Now add about a cup of water to create a curry like consistency;
• Add the florets of broccoli;
• Bring to a boil and reduce and simmer for about 20 to 25 min.
• Garnish with fresh coriander and serve with some basmati rice