3-4 Tbs mild curry powder
¼ cup peach chutney
6 cardamom pods, crushed
400g tinned chopped tomatoes
1 tin coconut cream
250ml chicken stock
300g baby onions
16 chicken pieces
12 potatoes, quartered
Salt and pepper
Sambal:
3 tomatoes, diced
Red onion, chopped
60ml coriander leaves
Rice to serve
1. Mix the 1st 6 ingredients in a jug.
2. Place onions, chicken and potatoes in a large casserole dish and season.
3. Pour over the sauce and bake for 45 -- 60 minutes or until chicken is tender and veg is cooked through.
4. Toss sambal ingredients together.
5. Serve chicken with rice and a side of the sambal.
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