Three cooks compete at the HTA School of Culinary Art for R50 000 in Rajah’s ‘Clash of the Chicken Curries’
South Africa’s top curry powder brand, Rajah, held its 'Clash of the Chicken Curries', bringing three finalists together to compete for the ultimate chicken curry title.
Three talented cooks went head-to-head at the HTA School of Culinary Art in Randburg, competing for the title of South Africa’s best chicken curry maker in Rajah’s ‘Clash of the Chicken Curries’. Hosted by media personality Dineo Langa, the competition saw Nivashnee Chetty, Jaclyn Holmes, and Ritshidze Sibadali cooking up their finest chicken curry recipes, with the grand prize being a substantial R50 000 cash reward.
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Rajah, South Africa’s leading curry powder brand, embarked on a four-month nationwide search, encouraging people to share their favourite chicken curry recipes and photos. Hundreds entered, but only these three cooks reached the finals. Along with the cash prize, other awards included high-end kitchenware like Le Creuset casserole diches and a gas stove.
Unilever chef Vusi Mtseshane, cookbook author Fatima Saib, and 5FM’s Nick Hamman were the judges for the evening. Sibadali emerged as the winner, impressing the judges with her coconut and spice fusion chicken curry. “I’m so excited!” exclaimed the Joburg-based food content creator, who plans to use her winnings to invest in a camera and backdrops to enhance her online content. She added that the two-hour cooking window was generous, as she finished her dish with 20 minutes to spare, eager for the judges to sample her work.
Phumzile Nkwakhwa, Rajah’s brand manager, explained the reason behind the contest. “Chicken curry is a staple in many South African homes, and we wanted to see the unique ways it’s being prepared with Rajah curry powders. The dishes had to look so good that we’d want to knock on doors for a taste.” She said the judges chose Sibadali’s dish for its balanced taste, presentation, and aroma, which captured the essence of Rajah.
Sibadali believes her winning edge came from her thoughtful mix of flavours, combining coconut milk’s richness, a hint of sweetness from brown sugar, and the spice kick from cayenne pepper and green chillies. Rajah curry powder, particularly the medium blend, has long been a favourite in her family, passed down from her grandmother to her mother and now to her.
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Meanwhile, Durban-based homemaker Chetty described how her cooking journey began after she got married. Her spicy chicken curry, a frequent request from the family, uses Rajah’s Mild & Spicy, Medium, and Hot curry powders for a depth of flavour.
For Holmes, a marketer also from Durban, the flavourful and mild blend is her go-to for dishes ranging from curries to pasta and marinades, making it a hit for her children’s taste buds. Her entry, however, was a twist on traditional curry: A butter chicken with Rajah’s signature flavour.
The event brought together diverse recipes and personalities, showcasing the many ways chicken curry can be enjoyed in South Africa. As Sibadali takes home the prize, her victory also celebrates the rich flavours and traditions that make chicken curry a favourite dish across the country.
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