The classic creamy sauce, made with chicken mince instead of chicken thighs to save on cost. 

Serves 4 

Ingredients  

For the meatballs:
600g chicken mince (or boneless chicken thighs, diced and blitzed in a food processor)
2 cloves garlic, finely grated
1 Tbsp garam masala
½ Tbsp ground coriander
½ Tbsp ground cumin
¼ tsp each of ground turmeric and ground cinnamon
1 tsp fine salt
Milled pepper
3 Tbsp oats
2 Tbsp olive oil blend

For the sauce:
⅓ cup butter
6 cardamom pods, crushed lightly
2 cinnamon sticks
3 cloves
3 bay leaves
½-1 tsp chilli powder
2 tsp garam masala
1 onion, sliced
6 cloves garlic, finely grated
2 green chillies, halved
2 Tbsp tomato paste
1 cup chicken stock
1 can (400g) chopped tomatoes, blitzed (or crushed with a fork)
2 tsp grated turmeric (or 1 tsp ground turmeric works well, too)
⅓ cup cream
1 Tbsp brown sugar
Lemon juice, to taste
Store-bought rotis and a handful of coriander, for serving 

 Method   

1. Combine all the meatball ingredients and mix them together using your hands, making sure they are evenly distributed. 
2. Oil your hands lightly and shape the mixture into 4cm balls (about 30g). 
3. Heat oil in a pan over high heat. Add meatballs to the pan, shaking every few seconds for the first minute to retain the round shape. Brown all over for about 5-6 minutes. Remove and set aside. 
4. Use a clean pan if there are any bits stuck at the bottom.
5. For the sauce, heat butter and a glug of oil in a pan. Add spices once the butter is melted, cooking for 1 minute. 
6. Add onion, garlic and chilli, and cook for 5-8 minutes. 
7. Stir in the tomato paste,stock and blitzed tomatoes. Simmer for about 10 minutes to reduce. 
8. Combine turmeric, cream and a pinch of sugar. Stir into the pot. Remove and discard whole spices. 
9. Return meatballs to the pot and simmer for 3-5 minutes to cook through. Season and add lemon juice to taste. 
10. Serve hot, topped with coriander, with warm rotis on the side. 

Recipe & styling: Liezl Vermeulen 
Photography: Zhann Solomons  

The post Butter chicken meatballs   appeared first on MyKitchen.

It’s soup season and we cannot be more excited! Impress your family with this quick and tasty tangy tomato soup served with anchovy butter toast. 

Tomato soup with anchovy-butter toast  

Serves 4–6   

Ingredients 

For the soup 

2 Tbsp (30 ml) olive oil 
2 onions, chopped 
4 cloves garlic, sliced 
8 sprigs fresh thyme 
4 sprigs fresh oregano 
1 sachet (50 g) tomato paste 
1 Tbsp (15 ml) brown sugar 
2 tsp (10 ml) soy sauce 
6 salad or plum tomatoes, grated 
2 cans (400 g each) chopped tomatoes 
1 cup (250 ml) vegetable stock 
Salt and milled pepper    

For the anchovy-butter toast  

⅓ cup (76 g) butter, softened 
1 Tbsp (15 ml) each chopped chives and parsley 
2 cloves garlic, grated 
2 anchovy fillets, minced 
1 tsp (5 ml) capers, finely chopped 
1 tsp (5 ml) wholegrain mustard 
8 slices sourdough or rye bread, cut into thick strips and toasted  

Method  

1. Heat oil in a large pot and sauté onion until soft and golden. 
2. Add garlic and herbs and fry for another minute until fragrant. 
3. Stir in tomato paste, sugar and soy sauce and cook until sticky, about 1–2 minutes. 
4. Add grated tomatoes and cook for 2–3 minutes while stirring. 
5. Add canned tomatoes and stock, simmer over a low heat for 15 minutes. 
6. Blitz soup until smooth. Season well. 
7. Combine butter, herbs, garlic, anchovies, capers and mustard and spread on toast.
8. Serve soup hot with warm buttered toast. 

Recipe & styling: Fresh Living Magazine

Photography: Fresh Living Magazine

The post Tomato soup with anchovy butter toast recipe  appeared first on MyKitchen.

If you haven’t tried madras beef curry yet, now is the time. It’s a classic Indian dish full of rich flavours.

SERVES 4 // PREP TIME 20 min // COOK TIME 3 hours 

INGREDIENTS

For the curry

Flour 3 tbsp 

Chuck steak, cut into 2.5 cm cubes 1 kg 

Oil 2 tbsp 

Onion, roughly chopped 1 

Chilli powder 1 tsp 

Ground turmeric 1 tsp 

Ground cumin 1 tbsp 

Ground coriander 1 tbsp 

Garam masala 2 tsp 

Chilli, finely chopped 1 red 

Tomato paste 3 tbsp 

Garlic cloves, chopped 2 

Piece fresh ginger, finely chopped 4 cm 

Lemon juice 1 tbsp 

Bay leaf 1 

Curry leaves 3 

Beef stock 3 cups 

Coriander, chopped ¼ cup 

For the raita

Double-cream yoghurt 1 cup 

Lime juice 1 tbsp 

Finely diced cucumber ½ cup 

Chopped coriander, plus a few extra sprigs 1 tbsp 

Spring onion, finely sliced ½ 

Ground cumin ½ tsp 

Garam masala ½ tsp 

METHOD

For the curry

1. Add the flour and beef to a ziplock bag, then shake to mix.

2. Add the oil to a pot over high heat. Fry the beef in batches until browned, about 3 minutes. Remove beef and set aside.

3. Lower the heat, add the onion and cook until soft, about 5 minutes. 

4. Combine the chilli powder, turmeric, cumin, coriander, garam masala, chilli and tomato paste in a small bowl.

5. Add the tomato paste to the pot and stir for 30 seconds until fragrant. Add the garlic, ginger and browned beef to the pot and stir to coat the beef well. Cook for 2 minutes and season well with salt and pepper.

6. Add the lemon juice, bay- and curry leaves, along with the stock. Bring to a boil, stir to remove the seasoning from the bottom of the pot, then reduce the heat to a simmer. Cover and cook for 2.5 hours until the meat is tender. Remove the lid and continue to cook for 15 more minutes to reduce the sauce.

For the raita

1. Combine the yoghurt, lime juice, cucumber, coriander, spring onion and cumin in a bowl. Sprinkle with the garam masala and top with a few sprigs of coriander.

To serve 

1. Garnish the madras curry with coriander and serve with the raita on the side. Serve with rice or rotis, if desired.

Recipes & styling: Sjaan van der Ploeg
Styling assistant: Jezza-Rae Larsen, Kirsty Buchanan
Photography: Chanelle Naudt/hmimages.co.za

These 2 delicious curries, lentil dhal and coconut fish are perfect for those cold winter evenings. PS for extra flavour, make them the day before!

The post Madras Beef Curry appeared first on MyKitchen.