Baked chicken curry

10 servings Prep: 20 mins, Cooking: 1 hr 5 mins
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A new twist on the good ol' baked chicken.

By Food24 June 29 2010
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Ingredients (10)

5 onions — peeled
10 sweet potatoes — peeled
10 carrots — scraped
2 chicken breast fillets
6 hot curry powder — shakes
1 aniseed — or coriander, ground
salt — to taste
2 cup chutney — peach
1 cup carrot atchar
1 apricots — tinned
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Method:

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.





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