Another Recipe from Checkers
South Africans always welcome an aromatic curry.
1 chicken, cut in bredie portions
1 large onion, chopped
3 cloves of garlic, crushed
fresh seasonal vegetables e.g. broccoli and cauliflower florets, baby marrow slices, butternut cubes, eggplant slices and halved baby potatoes
Curry paste: Mix 30 ml (2 tbsp) medium or hot curry powder or masala, 15 ml (1 tbsp) turmeric, 5 ml (1 t) each: ground coriander and cinnamon and 20 ml each: cumin and mustard seeds. Add 30 ml (2 tbsp) apricot jam, 62,5 ml (¼ c) fruit chutney, 375 ml (1½ c) chicken stock and juice of 1 lemon.
ground sea salt and black pepper
Garnish: fresh coriander leaves and roasted almond flakes
1. Brown chicken pieces in oil over medium heat. Remove and keep warm. Sauté onion and garlic. Add meat, vegetables and curry paste and simmer until tender and delicious. Season and garnish. Serve with basmati rice, tomato salad, bananas and chutney.
Variation: You can thicken the sauce by adding mashed bananas and grated Granny Smith apples to the curry paste.
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