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Smokey Chicken Curry

Smokey Chicken recipe for when Eskom strikes on Afrternoon Express

Smokey Chicken Curry

You’ve got a comforting stew planned for a chilly evening but Eskom has other plans! Private chef and braai expert Kirby Auret shows Zola how to save your dinner plans when you have no power. 

Recipe by Kirby Auret

Serves 4

Olive oil
2 large white onions
3 cloves garlic (finely chopped)
1 large thumb ginger (finely chopped)
15ml mustard seeds
15ml cumin seeds
15ml curry powder
2 bay leaves
6 chicken breasts
4 large red tomatoes

Finely slice the onion. Heat up a medium pot and add olive oil. Add the onions, garlic and ginger and sweat down until cook through. Add the spices and bay leaves and cook for a further 10minutes. In a separate pan (or braai grid) seal off the chicken (chopped into 4 pieces) on all sides.

Add the chicken to the pan along with the big tomatoes (cut in quarters) and cook down. If the pan looks dry, then add half a cup of water. 

Once the chicken is cooked through and the liquid has reduced, season with salt and garnish with coriander.

Handy Andy cleans the braai on Afternoon Express

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