Jobetso chicken curry

Recipe from: 5/31/1990 12:00:00 AM
Ingredients 16
Servings 8
Time

Ingredients

  • 12
    chicken thighs
  • salt
  • pepper
  • 50
    ml
    oil
  • 3
    onions, sliced
  • 2
    cloves garlic, crushed
  • 2
    ml
    turmeric
  • 3
    ml
    ground cinnamon
  • 30
    ml
    medium curry powder
  • 2
    ml
    peri-peri powder (optional)
  • 10
    ml
    sugar
  • 2
    whole cloves
  • 2
    green apples, peeled and coarsely grated
  • 200
    ml
    dried apricots, soaked
  • 200
    ml
    seedless raisins, soaked
  • 700
    g
    new potatoes (boiled), skins removed
 

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.
 

Read more on: poultry
 

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