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Makes 4 generous servings
Preparation time: 15 minutes
Cooking time: 40 minutes
• 4 potatoes, skin on and cubed
• 1 chicken braai pack (at least 6 pieces)
• 30 ml olive oil
• 15 ml mild curry powder
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 knob ginger, peeled and grated
• 125 ml chicken stock
• 30 ml chutney
• 15 ml apricot jam
• rice and fresh coriander, to serve
1 Parboil the potatoes in salted water. Drain and set aside.
2 Make several deep incisions in the two chicken breasts and one through the skin of the thigh pieces. Heat the oil in a large pan (with a lid) and fry the chicken until goldenbrown all over. Season to taste with salt and pepper and add the curry powder, onion, garlic and ginger. Cook for a few minutes until fragrant.
3 Stir in the stock, chutney and jam, as well as the parboiled potatoes; put the lid on the pan and simmer for 25–30 minutes or until the chicken and potatoes are done. Serve with rice and fresh coriander.
