Rajah Hot Curry (100g)


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Rajah hot curry chicken recipe:


  • 1 kg chicken pieces, skin removed
  • 2 onions, chopped
  • 2 tomatoes, chopped
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of Rajah hot curry
  • 1 tablespoon of ginger paste
  • 1 tablespoon of garlic paste
  • 1 teaspoon of cumin seeds
  • 1 cinnamon stick
  • 1 bay leaf
  • 2-3 cloves
  • 1 teaspoon of salt
  • 1/2 cup of water
  • Fresh coriander leaves, chopped (optional)


  1. Heat the oil in a large pot or Dutch oven (or cast iron pot) over medium heat.
  2. Add the onions and sauté until they are translucent and soft.
  3. Add the chicken pieces and sauté for 5-7 minutes until browned on all sides.
  4. Add the Rajah hot curry, ginger paste, garlic paste, turmeric, cumin seeds, cinnamon stick, cardamom pods, bay leaf, and cloves. Mix well and sauté for 1-2 minutes until fragrant.
  5. Add the chopped tomatoes and salt. Mix well and cook for 3-5 minutes until the tomatoes have softened and the mixture is well combined.
  6. Add 1/2 cup of water, mix well, and cover the pot with a lid.
  7. Simmer the curry for 30-35 minutes over medium-low heat, stirring occasionally, until the chicken is cooked through and tender.
  8. Once done, remove from heat and let it rest for 5 minutes.
  9. Serve hot with rice or naan bread, garnished with fresh coriander leaves if desired.

Enjoy your delicious South African chicken curry with Rajah mild masala!

Extra informatie

Gewicht 0.1 kg