Baked chicken curry

Recipe from: 29 june 2010

Ingredients 10
Servings 2
Minutes 20 mins


Serving Change
  • 5
    onions, peeled
  • 10
    sweet potatoes, peeled
  • 10
    carrots, cleaned
  • 2
  • 6
    shakes hot curry powder
  • 1
    shake aniseed OR 1 shake ground coriander
  • Salt to taste
  • 2
    peach chutney
  • 1
    carrot atchar
  • 1
    tin (410 g) apricot halves


20 mins
Pack the vegetables into the pot with the chickens on top.

A squat cast-iron pot works best.

Add 2 cups water and place the pot in a hot oven or over medium coals with plenty of coals on the lid – just make sure the chicken doesn’t touch the lid, else you’ll have burnt food.

Bake for 45 minutes, then turn the chicken.

Mix together the spices, chutney, atchar and apricots and pour over the meat.

Bake for another 20 minutes.

Serve on crushed wheat.


Read more on: poultry


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