People (South Africa) - - Contents - BY VERA FOURIE


1 Whole chicken, cut-up

4 Po­ta­toes, diced

12 Ta­ble­spoons of curry paste

4 Ta­ble­spoons of Maggi sea­son­ing 4 Ta­ble­spoons olive oil or veg­etable oil

2 Cups of wa­ter

1 Whole onion, chopped or diced to suit 3 Stalks of green onions, chopped

8 Cloves of gar­lic, chopped

Thyme to taste

Le­mon juice (enough to mar­i­nate the chicken)


CLEAN and cut up the chicken, and mar­i­nate it in le­mon juice for 30 mins to one hour; then com­bine all of the in­gre­di­ents with the chicken (with the ex­cep­tion of the oil, curry and gar­lic). Heat the oil over medium heat and when it be­comes hot add the gar­lic. When the gar­lic has slightly burnt turn the pan down to low; al­low the oil to cool for a few min­utes and add 12 ta­ble­spoons of curry. (If you do not let the oil cool the curry will burn!) When the curry be­gins to bub­ble, add the chicken and po­ta­toes and stir un­til they’re cov­ered in curry. Al­low the in­gre­di­ents to cook for five min­utes then and add wa­ter. Cover the pot or skil­let and al­low curry to cook for 30-45 min­utes or un­til meat is cooked.

FOR more yummy recipes go to www.peo­

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