Kerrie Hoender
- 1 ui gekap
- Olie
- 10 ml kerriepoeier
- 2 tamaties, ontvel en in blokkies gesny
- 1/2 klein groen soetrissie in blokkies gesny
- 250ml rooiwyn (laat die uit as jy wil en vervang dit met hoenderaftreksel – 1 blokkie ekstrak opgelos in kookwater)
- 80ml blatjang
- 25ml appelkooskonfyt
- 1 kg gaar hoender (vlok of sny in blokkies of stukke)
- 250ml mayonnaise
- 50ml room
- Soteer ui en groen soetrissie in ‘n klein bietjie olie tot sag.
- Voeg die kerriepoeier by en roerbraai sowat 1 minuut.
- Voeg die tamatie, rooiwyn, blatjang en appelkooskonfyt by en laat sowat 10 minute prut.
- Meng dan die hoender asook die mayonnaise en room by en verhit tot lekker warm.
- Genoeg vir ongeveer 4 mense – bedien saam met rys
- Indien verkies kan jy so 2 groot wortels geskil ook inrasper by die resep asook blokkies aartappels (maak die aartappels eers gaar voor jy dit by die kerrie gooi)
Translation
Curry Chicken
- 1 onion chopped
- Oil
- 10 ml curry powder
- 2 tomatoes, peeled and diced
- 1/2 small green pepper diced
- 250ml red wine (leave it out if you want and replace it with chicken stock – 1 cube of extract dissolved in boiling water)
- 80ml chutney
- 25ml apricot jam
- 1 kg cooked chicken (flake or cut into cubes or pieces)
- 250ml mayonnaise
- 50ml cream
- Saute onion and green pepper in a little oil until soft.
- Add the curry powder and stir-fry for about 1 minute.
- Add the tomato, red wine, chutney and apricot jam and simmer for about 10 minutes.
- Then mix in the chicken as well as the mayonnaise and cream and heat until nice and hot.
- Enough for about 4 people – serve with rice
- If desired, you can also grate 2 large peeled carrots into the recipe as well as cubed potatoes (cook the potatoes first before you add them to the curry)
