|1||whole chicken — cut in pieces|
|2||onion — chopped|
|10 ml||garlic — cloves, crushed|
|10 ml||curry powder|
|4||tomatoes — grated|
|1||cream of chicken soup|
|410 g||coconut milk|
|250 ml||stock — chicken|
|sea salt and freshly ground black pepper|
|fresh parsley — chopped|
In a large saucepan, heat oil, brown the chicken pieces and set aside.
Add onions, garlic and curry powder to the saucepan and fry until soft.
Add tomatoes, chicken soup, coconut milk and chicken stock.
Season to taste.
Return the chicken pieces to the saucepan.
Add parsley, cover and simmer gently for 1½ to 2 hours or until the
chicken is tender.
Serve chicken over pap, idombolo
(steamed bread) or ting (sour porridge).
Garnish with a sprig of parsley.