Gebakte Kerriehoender

• 4 tot 6 Groot aartappels
• Sout en vars gemaalde swartpeper
• 6 tot 8 hoenderporsies
• 40 ml Olyfolie
• 30 tot 45 ml Hoenderspeserye of Masala Mix van Ina Paarman
• 2 Rooiuie, in kwarte gesny
• 2 Heel knoffelhuisies

Sous

• 15 ml Mielieblom (maizina)
• 20 ml Water
• 125 ml Room
• 125 ml Gewone jogurt
• Hand vol koljanderblare

1. Voorverhit die oond tot 200 °C en smeer ’n middelslag-oondbak.
2. Kook die aartappels tot net sag (nie pap nie) en sny in 2 cm-skywe.
3. Pak die aartappels in die oondbak en geur met sout en peper.
4. Verf die hoenderstukke met ’n bietjie van die olie en bedek dit met die hoenderspeserye.
5. Pak die hoender bo-op die aartappels gevolg deur die uie en knoffel.
6. Bak 15 minute.
7. Meng intussen die mielieblom en water en roer dit saam met die room en jogurt in ’n mengbeker.
8. Giet die sous bo-oor die hoender.
9. Verlaag die hitte na 180 °C en bak nog 20 tot 40 minute of tot gaar.
10. Sprinkel met koljanderblare en sit voor met rys.
11. Genoeg vir 4 mense.

Translation

Baked Curry Chicken

• 4 to 6 large potatoes
• Salt and freshly ground black pepper
• 6 to 8 chicken portions
• 40 ml Olive oil
• 30 to 45 ml Chicken Spices or Masala Mix from Ina Paarman
• 2 Red onions, quartered
• 2 Whole cloves of garlic

Sauce

• 15 ml maize flour (maizina)
• 20 ml Water
• 125 ml Cream
• 125 ml plain yogurt
• Handful of coriander leaves

1. Preheat the oven to 200 °C and grease a medium baking tray.
2. Boil the potatoes until just soft (not mushy) and cut into 2 cm slices.
3. Put the potatoes in the oven and season with salt and pepper.
4. Paint the chicken pieces with a little of the oil and cover them with the chicken spices.
5. Place the chicken on top of the potatoes followed by the onions and garlic.
6. Bake 15 minutes.
7. In the meantime, mix the cornflour and water and stir it together with the cream and yogurt in a mixing cup.
8. Pour the sauce over the top of the chicken.
9. Reduce the heat to 180 °C and bake for another 20 to 40 minutes or until cooked.
10. Sprinkle with coriander leaves and serve with rice.
11. Enough for 4 people.