The great thing about a seafood curry is that it cooks in much less time than a meaty curry. The great thing about a seafood curry is that it cooks in much less time than a meaty curry. This simple, ...

Note: This recipe is made with trimmed, shelled prawn tails. Although these are easy to eat, whole prawns (de-veined, head-on) will add even more flavour. If you don’t mind the shells or eating with ...

In the riot of colors and smells that is Cape Town, South Africa, we found a vibrant one-pot chicken and vegetable dish that turned our idea of what a curry is on its head. From a distance, this Cape ...

Whenever the temperature drops, the Sunday Times Food team looks forward to bringing out our spice boxes and cooking fragrant curries with just enough chilli to make our tongues tingle with delight.

Any good curry starts with a well-crafted masala spice blend. A Cape Malay masala stands out from different Asian masalas, skillfully combining Indian and Southeast Asian spices to create a unique ...

MAKE THE APRICOT PUREE In a small saucepan, heat the sake until warm. Add the apricots and let stand at room temperature until softened, about 30 minutes. In a mini food processor, puree the apricots, ...

I absolutely love Cape Malay chicken curry because it embodies the rich culinary heritage of Bo-Kaap, one of Cape Town's most vibrant and historically significant areas. The dish is a perfect ...

Chef Lorna Maseko joins TODAY’s Jenna Bush Hager and guest co-host Justin Sylvester to share a South African recipe for Cape Malay chicken curry full of rich flavors. After Vladimir Guerrero Jr Loss, ...