Chicken in tea sauce

Recipe from: 2/22/1990 12:00:00 AM
Ingredients 11
Servings 6
Time

Ingredients

  • 1
    chicken, cut into portions
  • salt
  • pepper
  • 15
    ml
    oil
  • 25
    ml
    each, margarine and cake flour
  • 2
    ml
    cayenne pepper
  • 250
    ml
    medium-strong tea
  • 250
    ml
    orange juice
  • 1
    ml
    nutmeg
  • 125
    ml
    tomato chutney (see recipe)
  • 60
    g
    currants
 

Method

 
Season chicken portions with salt and pepper and fry in heated oil and margarine until browned. Remove the chicken portions from the saucepan and keep warm. Place the cake flour and red pepper in the saucepan and stir until smooth. Add the tea and orange juice and mix until thick and smooth. Add the nutmeg and tomato chutney and cook. Add the chicken and currants, season with salt and pepper, cover and allow to simmer slowly until the chicken is cooked and tender. Serve with brown rice and salad. Serves 6.
 

Read more on: poultry  |  shallow-fry
 

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