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

1. Soteer ui en groen soetrissie in ‘n klein bietjie olie tot sag.
2. Voeg die kerriepoeier by en roerbraai sowat 1 minuut.
3. Voeg die tamatie, rooiwyn, blatjang en appelkooskonfyt by en laat sowat 10 minute prut.
4. Meng dan die hoender asook die mayonnaise en room by en verhit tot lekker warm.
5. Genoeg vir ongeveer 4 mense – bedien saam met rys
6. 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

1. Saute onion and green pepper in a little oil until soft.
2. Add the curry powder and stir-fry for about 1 minute.
3. Add the tomato, red wine, chutney and apricot jam and simmer for about 10 minutes.
4. Then mix in the chicken as well as the mayonnaise and cream and heat until nice and hot.
5. Enough for about 4 people – serve with rice
6. 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)