Ingredients

• 60 ml (4 Tbsp) oil, divided
• 1 onion, chopped
• 2 carrots, diced
• 1 red pepper, seeded and sliced
• 1 green pepper, seeded and sliced
• 2 garlic cloves, crushed
• 15 ml (1 Tbsp) Pakco Mild & Spicy Masala Curry Powder
• 5 ml (1 tsp) Hinds Pure Ground Ginger
• 5 ml (1 tsp) ground coriander
• 5 ml (1 tsp) ground cumin
• 2.5 ml Hinds Turmeric powder
• 4 potatoes, peeled and diced
• 750 ml (3 cups) prepared chicken stock
• 30 ml (2 Tbsp) Rhodes Quality Tomato Paste
• 45 ml (3 Tbsp) Rhodes Quality Apricot Jam
• 1 x 410 g can Rhodes Quality Tomatoes Chopped & Peeled
• 1 cinnamon stick
• 3 cloves
• 2 bay leaves
• 12 pieces of chicken
• salt and freshly cracked black pepper

to serve: rice, fresh coriander leaves,

Method

1. Heat 30 ml (2 Tbsp) oil in a large saucepan.
2. Fry the onion, carrots and peppers until softened and fragrant.
3. Add the garlic and fry for a few minutes more.
4. Remove from the heat and stir in the Pakco Mild & Spicy Masala Curry Powder, Hinds Pure Ground Ginger, ground coriander, ground cumin and the Hinds Turmeric powder.
5. Add the potatoes and stir well to mix.
6. Return the saucepan to the heat and stir in the chicken stock, tomato paste, apricot jam and the can of tomatoes.
7. Bring the sauce to the boil and add the cinnamon stick, cloves and bay leaves.
8. Reduce the heat and simmer, stirring occasionally, for 20 minutes or until the potatoes are tender.
9. Season to taste.
10. Heat the remaining 30 ml (2 Tbsp) oil in a frying pan.
11. Brown the chicken in batches.
12. Add the chicken to the curry sauce and simmer for 30 minutes or until the chicken is cooked.
13. Serve over rice or pap.