Romerige Kerriehoender
- 10 porsies hoender
- Sout en peper
- 250 ml blatjan
- 250 ml mayonnaise
- 30 ml heuning
- 10 ml kerrie
- 1/2 pak bruin uie soppoeier
- 1 el pietersielie
- Pak hoender in oondbak geur met sout en peper.
- Meng res van die bestandele en gooi oor hoender.
- Bedek met foelie.
- Bak 180 gc vir 40 min.
- Verwyder foelie en bak tot gaar en bruin.
Creamy Curry Chicken
- 10 pieces of chicken
- Salt and pepper
- 250 ml of Chutney
- 250 ml of Mayonnaise
- 30 ml of honey
- 10 ml of curry
- 1/2 pack brown onion soup powder
- 1 branch parsley
- Pack chicken in oven safe dish with salt and pepper.
- Mix remainder of ingredients and pour over chicken.
- Cover with foil.
- Bake 180C for 40 min.
- Remove foil and bake until cooked and browned.
