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.