3 August, 2016
Easy Chicken Curry
5-10 ml Curry powder
10ml Tumeric
25 ml Margarine
2 Onions chopped
6 – 8 Chicken portions
6 Potatoes
3 Carrots peeled and sliced
250ml Shredded canned or bottled peaches
1 Chicken stock cube
250ml Boiling water
50ml Chutney
12,5 ml Vinegar
Salt and Pepper to taste
Place the curry powder and turmeric in a fairly large heavy-based saucepan or electric frying pan and heat over a low heat, taking care not to burn the curry powder.
Add the margarine and fry the onions and chicken lightly in it.
Place the carrots, potatoes and peaches on top of the chicken.
Mix the rest of the ingredients and add.
Simmer over a low heat for about an hour or until the chicken meat starts to separate from the bone.
Serve on rice with sambals.