So sê Herman Lensing van SARIE wat vir ons die dis gemaak het: ‘My vriende is altyd baie verbaas as hulle onverwags instap vir ete en ek sê ek gaan vir ons hoenderkerrie maak; almal dink dis dae se harde werk. Die geheim is om jou speserye goed te braai. Koop speserye in klein hoeveelhede aan en ongemaal; jy wil hê dit moet die maksimum geur bevat. So, hoe varser, hoe beter.’
2 e heel komynsaad
300 ml tamatiepuree
12 ontbeende hoender dye sonder vel
400 g botter bone, gedreineer en afgespoel
1 handvol vars koljander gekap
Verhit die olyfolie en botter in ’n middelslagpot tot goed warm. Voeg die ui en knoffel by en roerbraai 2 minute of tot dit begin verbruin. Voeg al die speserye by en verlaag die hitte. Roerbraai 5 minute of tot lekker geurig. As dit lyk of die speserye wil begin brand, gooi ’n klein bietjie water by. Voeg hoender by en braai nog 5 minute. Voeg die klappermelk en tamatiepuree by. Voeg borrie by en meng deur. Geur goed met sout en swartpeper en plaas oop in die warm oond. Bak by 220ºC vir 20–25 minute of tot die hoender goudbruin en gaar is. Verwyder uit oond en roer bone en koljander deur. Sit voor met dik Griekse jogurt.
Wenk: Jy kan die kerrie natuurlik ook met lamsvleisblokkies of kort skenkels maak, maar dit sal ’n klein bietjie langer neem om sag te kook.
Here's what SARIE magazine's food editor Herman Lensing has to say:
“My friends are always surprised when they come over for dinner and I say I'm going to be making chicken curry; everyone thinks it takes days. The secret is to cook the spices beforehand. Buy whole spices in small quantities; you want it to have maximum flavour. The fresher, the better.”
12 deboned chicken thighs, skinless
400 g tin butter beans, drained & washed
Heat up the olive oil in a medium size pot until hot. Add the onion and garlic and fry for 2 minutes or until it's brown. Add all the spices and lower the heat. Fry for 5 minutes or until you can smell the spices. If it looks like the spices are burning, add a bit of water. Add the chicken and fry for 5 minutes. Add the coconut milk and tomato puree. Now add the turmeric and stir well. Season with salt and pepper and and put the pot in the hot oven. Bake at 220ºC for 20 to 25 minutes or until the chicken is golden brown and cooked. Once it's done, remove it from the oven and stir in the beans and coriander. Serve with Greek yogurt.
Hint: You can always try this recipe with chopped lamb or lamb shanks, but it will take longer to cook until soft.