[1] Bring water to the boil.

[2] Add contents of spice packet along with the orange peel, lemon juice and ginger . Add tea at this stage if making chai masala*. Cover and simmer on low heat for 30 – 40 minutes.

[3] Remove from heat and stir in honey.

[4] Strain the mixture, allow to cool then refrigerate.

[5] To make your CHAI mix 2 parts hot milk to one part Chai syrup. (sweeten to taste)

Syrup will last up to two weeks refrigerated.

*Chai Masala syrup can be made by adding 1/2 cup loose leaf tea (or 10 tea bags) to the brewing process.

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[1] Fry onion in ghee until translucent. Add Chili [if required] and stir well. Add 2 ½ Tbsp of (chicken) Korma spice blend, cook one minute stirring continuously.

[2] Stir in stock and salt. Bring the heat back to the pan then gradually add the yoghurt.

[3] Add carrots and potatoes to the pan first and stew for 3 minutes. Add the remaining vegetables ensuring there is sufficient liquid in the pan to just cover the vegetables. Simmer while stirring regularly until the sauce reduces and vegetables are cooked [approximately 12 minutes].

Serves 2-3

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[2] Stir in stock and salt. Bring heat back to the pan then gradually add yoghurt and coconut cream.

[3] Add carrots and potatoes to the pan first and stew for 3 minutes. Add remaining the vegetables ensuring there is sufficient liquid in the pan to just cover the vegetables. Simmer while stirring regularly until the sauce reduces and vegetables are cooked [approximately 12 minutes].

Serves 2-3

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[2] Stir in stock and salt. Bring heat back to the pan then gradually add coconut milk.

[3] Add carrots and potatoes to the pan first and stew for 3 minutes. Add remaining vegetables ensuring there is sufficient liquid in the pan to just cover the vegetables. Simmer while stirring regularly until the sauce reduces and vegetables are cooked [12 minutes]. Stir in peanut butter and most of the crushed nuts. A little water may be added to extend the stewing process if required.

[4] Garnish with the remaining crushed nuts and serve.

Serves 2-3

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[2] Fry onions in ghee until translucent. Add Chili [if required] and stir well. Add the marinated lamb to the pan and brown on medium heat for 10 minutes.

[4] Add salt and stock then simmer gently in an open pan for 20 minutes until the sauce resembles a thick gravy.

[4] Stir-in yoghurt one Tablespoon at a time then simmer on low heat for approximately 30 minutes until the sauce reduces. Add a little water to extend the stewing process if required.

Serves 2-3

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[1] Make a marinade by mixing 2 ½ Tbsp of (chicken) satay spice blend with vegetable oil. Stir thoroughly into the cubed chicken. Cover and refrigerate for 1 or 2 hours.

[2] Fry onions in ghee until translucent. Add Chili [if required] and stir well. Add the marinated chicken to the pan and brown on medium heat for approximately 10 minutes.

[3] Add stock and salt and simmer gently in an open pan for a further 10 minutes until the sauce resembles a thick gravy.

[4] Stir-in coconut milk and simmer uncovered on low heat for 30 minutes until the sauce reduces. Stir in peanut butter and nuts. A little water may be added to extend the stewing process if required. Serve garnished with crushed nuts.

Serves 2-3

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[2] Stir in stock and salt. Bring heat back to the pan then gradually add coconut milk.

[3] Add the carrots and potatoes and stew for 3 minutes. Add the remaining vegetables ensuring there is sufficient liquid in the pan to just cover the vegetables. Simmer while stirring regularly until the sauce reduces and vegetables are cooked [12 minutes]. A little water may be added to extend the stewing process if required.

[4] Garnish with cashews and serve.

Serves 2-3

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[2] Fry onions in butter until translucent. Add Chili [if required] and stir well. Add the marinated beef to the onions and brown on medium heat for approximately 10 minutes.

[3] Add stock, salt, vinegar and tomato paste. Simmer gently in an open pan for 20 minutes until the sauce resembles a thick gravy.

[4] Stir-in coconut cream, gently simmer uncovered for approximately 30 minutes until the sauce reduces. Add a little water to extend the stewing process if required.

Serves 2-3

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[2] Fry onions in ghee until translucent. Add Chili [if required] and stir well. Add the marinated meat to the pan and brown on medium heat for approximately 10 minutes.

[3] Add stock and salt and simmer gently in an open pan for a further 20 minutes until the sauce resembles a thick gravy.

[4] Stir-in coconut milk and simmer uncovered on low heat for 30 minutes until the sauce reduces. Stir in peanut butter and nuts. Add a little water to extend the stewing process if required. Serve garnished with crushed nuts.

Serves 2-3

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[2] Fry onions in ghee until translucent. Add Chili [if required] and stir well. Add the marinated beef to the pan and brown on medium heat for approximately 10 minutes.

[3]Add salt, stock and tomato paste then simmer gently in an open pan for 20 minutes until the sauce resembles a thick gravy.

[4] Add coconut milk, gently simmer for 30 minutes until sauce reduces. Add a little water to extend the stewing process if required.

Serves 2-3

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