Name: Hoender-en-kekerertjie-kerrie
Yield: Genoeg vir 4
Cuisine: European
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.

Hoender-en-kekerertjie-kerrie

Serves: Genoeg vir 4 Nutrition facts: 200 calories 20 grams fat

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.