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Beef Curry

Vicki Matchett - Friday, July 07, 2017

Ingredients - serves 4

4 T vegetable oil
1 onion – diced
4 cloves garlic – chopped
½” square ginger – chopped
2 tsp Matchett’s Chilli Fire
300g braising steak – cubed
1 tsp beef stock powder
1 tsp salt
200mls water
150ml Greek yoghurt

Heat the oil in a pot. Fry the onion, garlic and ginger until golden.
Remove from the pot and set aside.
Add the meat to the pot and fry until it begins to brown.
Add the onion mix, Chilli Fire, stock powder, salt and water.
Continue gently simmering until the liquid is thick and the meat is tender.
Just before serving, fold through the yoghurt.  
Serve with basmati rice and Pappadums

Chicken Curry

Vicki Matchett - Wednesday, June 26, 2013


4 Tbl
1 onion - diced
6 cloves garlic - chopped
1" square ginger - chopped
500g boneless chicken thigh - cut into large pieces
2 Tbl Matchett's Chilli Sting or 1-2 tsp Matchett's Fire (if you like it hot)
400ml coconut cream
1/2 tsp salt


Coriander - chopped
Chilli - chopped
Spring onion - sliced

Method - serves 4

Heat the oil in a pot.  Fry the onion, garlic and ginger until light golden.  
Add in the chicken and continue cooking until lightly browned.  
Add in the Matchett's Sting or Fire and coat the meat thoroughly.  
Add in the coconut cream and salt.
Continue to cook gently, until the chicken is tender and sauce slightly thickened 
  (approx. 15 minutes).
Garnish with coriander, chilli and spring onion.
Serve with rice and flat bread.

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