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Dried Apricot and Chicken Curry Potjieapricot chicken curry

15 ml (1 tablespoon) butter
15 ml (1 tablespoon) cooking oil
1,5 kg chicken, cut into pieces
2 medium sized onions, chopped
15 ml ( 1 tablespoon) medium curry powder
2 ml (1/2 tsp.) grated nutmeg
5 ml (1 tsp.) ground coriander
5 ml (1 tsp.) turmeric
500 ml ginger ale
4 cardamom pods, crushed
1 stick cinnamon
1 bay leaf
50 ml (1 tsp.) salt
30 ml (2 tablespoons) lemon juice
250 g dried apricots
180 ml (3/4 cup) natural yoghurt
15 ml (1 tablespoon) cake flour

Method :

  1. Heat butter and oil in potjie over hot coals. Add chicken pieces and brown. Add onions, garlic and ginger ale and sauté until onions are transparent.

  2. Add curry powder and cook for about 2 minutes, stirring occasionally. Then add nutmeg, coriander and turmeric. Pour heated ginger ale over meat.

  3. Tie cardamom, cinnamon stick and bay leaf in a muslin bag and add to pot. Season with salt and add lemon juice. Arrange apricots on top of the mixture, cover with lid and allow to simmer slowly for 1.5 to 2 hours or until chicken is tender.

  4. Remove spice bag. Mix flour with yoghurt and pour over chicken. Simmer for a few minutes, stir gently and serve.

Serves 6

 

Serve with rice and sambals.