• 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.

• 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)