Butter Chicken Curry Recipe 10/05/2022


1 packet Dakshina’s Butter Chicken Curry mix

1/2 kg Chicken–boneless & cubed

50 gms Butter

1/2 cup Yoghurt–plain, natural (unflavoured)

2 medium onions, chopped

1 Tbsp Tomato Paste

1/2 cup Tomato Puree

1 tsp White vinegar

1/2 cup Cold water

1 tsp Salt

1/4 cup Cream


Mix yogurt, tomato paste, white vinegar, and salt together in a bowl
Add cubed chicken to bowl. Let the mixture sit for 10 minutes.
In a heated pan, fry onions in butter until onions are clear.
Add the contents of the bowl with chicken to the pan. Fry for 2 minutes.
Add spice mix, tomato puree, & water to the pan.
Continue cooking for approximately 10 minutes (until chicken is cooked)
Add cream and simmer for a further 2 minutes.
Serve hot! Rice and/or naan bread work excellently as sides.

Want this Dairy-Free?
That might make it “unbuttered” chicken, but the taste is surprisingly similar! To go dairy-free, simply:

Remove the yoghurt
Replace the vinegar with lemon juice (This works as a marinade instead of the yoghurt)
Replace the butter with a little bit of oil when frying.

Southern Indian Lamb Curry Recipe 08/05/2022


1 packet of Dakshina’s South Indian Lamb Curry mix
500 grams of lamb or mutton (actually works well with any red meat) — Diced
2 onions finely chopped
400 grams of tinned tomatoes
1/2 cup of cold water
1 tsp of salt


  1. Heat oil in a pan over high heat and add onions. Fry until they are clear.
  2. Add the diced meat to the pan. Fry until meat is brown.
  3. Add the packet curry mix and tomatoes and mix into the meat.
  4. Add cold water and salt.
  5. Cook for 20 minutes or until meat is cooked. Add more water if needed.

Enjoy with rice or naan! Serves approximately 5 people.

Quick Tips:

  • The mixture is great with all kinds of meats! The curry mix also makes a fantastic base for vegetarian curry. 
  • This curry can also be made in a slow cooker–just add the tomatoes and 1 tbsp of water–this is great if you want to come home to a cooked curry after work. 
  • This curry can also be made in a casserole dish. Simply cook in the oven at 180 degrees for 1 hour. 

Korma Curry Recipe 06/05/2022


1 packet Dakshina’s Korma Curry mix

500g Meat of your choice or vegetables

2 tsp Oil

2 medium onions, finely chopped

1/2 – 1tsp Salt

1/4 cup Cocount Cream (optional)

1/4 cup Greek Yoghurt (optional)


  1. Heat oil in pan, add onions and fry until clear.
  2. Add meat/veges or both, fry until half cooked
  3. Combine the spice mix with 1/2 cup of water and add to veges/meat.
  4. Add salt to taste (1/2 – 1 tsp).
  5. If the curry is dry – add more water, half a cup of coconut cream, or 1/4 cup of unsweetened greek yoghurt.
  6. Continue cooking for approximately 10 minutes (until chicken is cooked).
  7. Cook on a medium heat until veges/meat are cooked.

Serve hot! Rice and/or naan bread work excellently as sides.


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located in the south of NZ.


Locally produced from the
finest ingredients.