Vinnige hoenderkerrie

Instructions

1 Meng 30 ml van die masalapoeier met die koekmeel, sout en swartpeper.
2 Rol die hoenderrepies in die meelmengsel en skud die ergste meel af.
3 Verhit die olyfolie in ’n pan en verbruin die hoender daarin, verwyder en hou eenkant.
4 Soteer die uie en die knoffel in dieselfde olie tot sag en deurskynend.
5 Voeg die tamaties en die res van die masala-poeier by die uiemengsel.
6 Voeg die hoender by en prut vir nog 15 min. of tot die hoendergaar is. Geur met sout en swartpeper.
7 Roer die jogurt en koljanderblare deur en sit met basmati rys voor.

English recipe 

Quick chicken curry

45 ml (3 tablespoons) masala curry mixture
125 ml (½ cup) flour
salt and ground black pepper
8 chicken breasts, cut into strips
15 ml (1 tablespoon) olive oil
2 big onions, chopped
2 cloves garlic, chopped
2 x 410g cans whole peeled tomatoes
250 ml (1 cup) plain low fat yogurt
fresh coriander
500 ml (2 cups) cooked basmati rice

1. Mix 30 ml of the masala powder with the flour, salt and pepper.
2 Roll the chicken in the flour mixture and shake off the extra flour.
3 Heat the olive oil in a pan and brown the chicken in it, remove and set aside.
4 Saute the onion and garlic in the oil until soft and translucent.
5 Add the tomatoes and the rest of the masala powder to the onion mixture.
6 Add the chicken and simmer for another 15 minutes or until the chicken is cooked. Season with salt and pepper.
7 Stir in the yogurt and coriander, and serve with basmati rice.