Chicken Curry with Yellow Clingstone Peaches
Recipe from: SAFARI A fruity little cookbook
12 dried peaches (whole or half) soaked until soft in water or stewed till soft
200 ml sweetened orange juice
35 ml butter
1 onion, cut into slices
4 chicken thighs (superfluous fat cut off)
2 spring onions
2 cloves of garlic, crushed
4 sticks of cinnamon
2 ml ginger
5 ml curry powder
15 ml vinegar
40 ml brown sugar
4 ml salt
1 chicken stock cube
If peaches have not been soaked overnight, simmer in 200 ml orange juice.
Melt butter and fry onion rings and chicken pieces until golden brown.
Cut spring onions in 2 cm pieces (green parts included) and add.
Add garlic, cinnamon, cloves, ginger, curry, vinegar, brown sugar and salt.
Drain peaches and keep liquid. Add peaches to the above.
Dissolve chicken cube in drained juice and pour over chicken. If all juice has been absorbed, extra boiling water (100 ml) may be used to dissolve chicken cube.
Simmer till soft. If required, juice may be thickened with 5 ml corn flour.
Serve with yellow rice and raisins.
2 – 4 portions