Jobetso chicken curry

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8 servings
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Poultry

By Food24 November 03 2009
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Ingredients (16)

12.00 chicken — thighs
salt
freshly ground black pepper
50.00 ml oil
3.00 onion — sliced
2.00 garlic — cloves, crushed
2.00 ml turmeric
3.00 ml cinnamon — ground
30.00 ml curry powder — medium
2.00 ml peri peri powder
10.00 ml sugar
2.00 cloves — whole
2.00 green apples — peeled, coarsely grated
200.00 ml apricots — dried, soaked
200.00 ml seedless raisins — soaked
700.00 g potatoes — boiled, peeled
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Method:

Season the chicken thighs to taste with salt and pepper and brown in the hot oil. Remove from the saucepan.
Sauté the onion and garlic in the oil in the saucepan until soft.
Add the turmeric, cinnamon, curry powder, peri-peri powder, sugar and cloves and fry for another minute.
Add the chicken, apple and about 150 ml water, cover and simmer until the chicken is tender. Remove the chicken from the saucepan.
Place the apricots, raisins and potatoes in the saucepan, mix well with the curry mixture and simmer for about 20 minutes.
Return the chicken to the saucepan and simmer until the chicken is heated through.
Serve with rice, coconut, banana and tomato and onion sambals.



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