Hoender-en-kekerertjie-kerrie

Ingredients

• 1 Meng 15 ml (1 e) kerriepoeier en 125 ml (½ k) koekmeel in ’n groot mengbak. Geur met sout.
• 2 Rol 500 g hoenderborsies, in repe gesny, in die meelmengsel en skud die oortollige meel af.
• 3 Verbruin die hoender in ’n pan in 30 ml (2 e) verhitte avokado-olie. Haal uit en hou eenkant.
• 4 Braai 1 fyn gekapte ui en 15 ml (1 e) fyn gekapte knoffel in dieselfde olie tot sag en deursigtig.
• 5 Gooi ’n 400 g-blik heel, geskilde tamaties, ruweg gekap, ’n 400 g-blik gedreineerde kekerertjies, 15 ml (1 e) kerriepoeier en die gebraaide hoender by die uiemengsel.
• 6 Prut vir 15 min. of tot die hoender gaar is. Geur na smaak.
• 7 Sit voor met dubbeldikjogurt, ’n hand vol vars gekapte koljander en bruinrys.
• English recipe
• Chicken and chickpea curry
• Serves 4
• 1 Mix 15 ml (1 tablespoon) curry powder and 125 ml (½ cup) flour in a large mixing bowl. Season with salt.
• 2 Roll 500g chicken breasts, cut into strips, into the flour mixture, shaking off excess flour.
• 3 Brown the chicken in a pan in 30 ml (2 tbsp.) hot avocado oil. Remove and set aside.
• 4 fry 1 finely chopped onion and 15 ml (1 tablespoon) finely chopped garlic in the oil until soft and transparent.
• 5 Pour a 400 g can whole peeled tomatoes, roughly chopped, a 400 g can chickpeas drained, 15 ml (1 tablespoon) curry powder and fried chicken at the onion mixture.
• 6 Simmer for 15 minutes or until the chicken is cooked. Season to taste.
• 7 Serve with double thick yogurt, a handful of fresh chopped cilantro and brown rice.