SPICY KATAKATA CHICKEN CURRY - suits any meat

Put 3tbs  oil
I container Very Spicy Katakata curry (available in spice section)
curry leaves provided
Mix and coat chicken 1/2 kilo (I used chicken pieces on the bone)
I 400g tin crushed tomatoes
Bring to simmer add water so enough sauce gently simmer for 30 minutes or until your ready to eat!
Just before serving add coriander and coconut cream (as much or little as you want) to lower the spice heat both optional I’ve also used some fresh curry leaves because I have a tree CLICK HERE FOR SPICE

It is so delicious and serve with rice or roti, sweet mango chutney yoghurt & tomato salad.

CONJURUP AFRICAN SPICE - Suits all meat types LAMB BEEF CHICKEN PORK GOAT

Rub:  10% RATIO OR TO TASTE

Put  50g per 500g  meat spice Conjurup No.2 African Rub/Marinade in a plastic bag. Put in you meat and dust. GET SPICE HERE

 

NEW: RIB RECIPE

50g African Rub 50g coconut sugar or brown sugar, two tbs olive oil and good apple cider vinegar 80 ml of tomato sauce

 

Marinade 1:

  1.      50g Conjurup Food African Rub/Marinade this should do up to 500-1 kg meat add 80ml oil 50ml lemon juice 1 teaspoons sugar
  2.      Add meat to  paste of the  African Rub/Marinade

Marinade 2:

  1. 50g  African Rub/Marinade  into 200g yoghurt and 40ml olive oil or lemon juice
  2. Mix well making a paste of the Conjurup add meat

Marinade 3:

    1. 50g African Rub/Marinade  into 250ml Verjuice
    2. Mix well add meat

GET SPICE HERE

Butter: (Photo stuff butter under the skin and bake)

  1. 50g Conjurup No.2 African Rub/Marinade  into 250g Organic Butter and juice of lemon & bunch of coriander whip together well
  2. Roll into a sausage and freeze slice into 10g discs

Stuff under the skin of marylands or whole chickens then bake

Batter:

 

    1. 50% Spice to 50% Rice flour.  If you want it milder adjust the proportions 30%spice to 70% flour.
    2. Add cold water mixed with lemon juice gradually.  The ratio of lemon juice should be three parts water to 1 part lemon juice.  E.G. for 50 grams of spice/flour mix add 60mls lemon water.
    3. The key with the batter is that this consistency should be between a pancake and crepe similar to thickened pouring cream.

GET SPICE HERE

Hold meat and let it drip a little then put in  plate of conjurup gluten free crumb  cover top with crumb and press to make sure crumb is firm turn and cover again with crumb and press.

MADE FOR MINCE - ideal for mince! I prefer it with beef & lamb mince

  1. Add 50g of Made for mince  to 80-100ml litre water mix together.   
  2. After the water and spice are mixed add to  500g mince 
  3. Form into sausage shape & put on edge of gluten free puff pastry & roll so slight over lap.  Cut of any excess put slashes on the top, glaze with egg wash and sprinkle black sesame seeds and put in the oven at about 200 until crisp and golden.  Remember your oven if fanforced is 20 degrees hotter so reduce heat accordingly.  
  1. Add 50g of Made for mince  to 80-100ml litre water mix together.   
  2. After the water and spice are mixed add to  500g mince 
  3. Form into skinless sausages, rissoles

NB: Ive used metal skewers because i like the look of the presentation but you can use wood just soak them well prior