Sunday, June 26, 2011



INGREDIENTS:        ( serves 4-6 )
30  ml  olive oil
6  chicken pieces, cleaned
1  onion, chopped
10 ml  grated ginger
15 g  curry powder
1  garlic clove, sliced
250  ml  chicken stock
125  ml orange juice
60  ml mint chutney
Salt and freshly ground black pepper,to taste
10  baby potatoes, quartered
250  ml  butternut blocks
6 baby marrows, shredded

  • Heat oil in a heavy saucepan and pan-fry chicken until brown. Remove chicken and set aside.
  • In the same saucepan, pan- fry onions until soft. Add ginger, curry powder and garlic and saute for a few minutes. Now add chicken stock, orange juice and mint chutney.
  • Season with salt and pepper. Bring to a boil, then simmer for 30 minutes.  Add potatoes and butternut.
  • Simmer for another 30 minutes. Adjust the consistency by adding water or chicken stock. Once the vegetables are soft, add baby marrows and simmer until soft. Serve hot with steamed rice.

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