Braai 2 groot uie, in ringe gesny, 2 t fyn knoffel, 10 ml gerasperde gemmer, 5 ml borrie, 10 ml komyn en 10 ml fyn koljander.
Voeg 12 hoenderstukke by en braai deur.
Voeg 2 kaneelstokkies by en 1/4 t rissiepoeier, 2 E tamatie-puree, en 300 ml kookwater.
Prut saggies vir 30 minute.
Skil 3 aartappels, sny stukkies en voeg by.
Kook nog 30 minute tot gaar.
Voeg 2 k gevriesde ertjies by as jy wil.
Kook deur, voeg sout en peper by.
Bedien op rys.

Everyone needs a good basic chicken curry recipe, and here is your go-to for family dinners!
It’s easy to make with potatoes, carrots and Rajah Flavourful & Mild curry powder, and ready to eat in under 75 minutes.
Serving Size 4

INGREDIENTS
30 ml vegetable oil
1 onion chopped
1 tbsp Rajah Flavourful & Mild curry powder
1 tsp garlic and ginger paste
500 g chicken pieces
2 tomatoes chopped
3 potatoes peeled and quartered
2 carrots peeled and sliced
1 Knorrox chicken stock cube
1 cup water

DIRECTIONS
Heat up the oil in a saucepan over a medium heat.
Add the onion and cook until it begins to soften.
Add Rajah Flavourful & Mild curry powder and the ginger and garlic paste and cook for one minute to release the flavour and aroma, stirring constantly.
Add the chicken pieces and cook until well browned on both sides.
Add the tomatoes, potatoes, carrots and Knorrox Chicken Stock Cube and water, stir well.
Allow to simmer for 35 to 40 minutes with the lid on, stirring occasionally.
Serve with Basmati rice.