Meerlust

• 2 kg chicken pieces
• 3 large onions, finely chopped
• 1 teaspoon crushed ginger
• 1 small green pepper, finely chopped
• 1 ½  tablespoons medium-strength curry powder
• 2 bay leaves
• 2 tablespoons chutney or apricot jam
• 2 tablespoons cream, sour cream or mayonnaise
• 12 cloves
• 1 tablespoon allspice
• 3 or 4 chicken stock cubes
• 6 potatoes, peeled and quartered
• 3 or 4 carrots, peeled and chopped into quarters and lengthwise

Method

Remove the skin from the chicken pieces. Brown the onion, garlic and ginger, then add the green pepper, bay leaves, chutney, cream, cloves and allspice.
When the mixture has achieved a thick consistency, remove it from the heat. Place the chicken pieces in a casserole dish and cover with water.
Stir in the onion mixture.
Dissolve the stock cubes in a large cup of hot water and add to the chicken. Add the potatoes and carrots, cover and allow to simmer gently for 2 hours. If the sauce is too thin, mix a teaspoon of cornflour in half a cup of cold water and stir into the sauce; allow to simmer for an extra 5 minutes.

Serve with Bettie’s Fluffy white rice and pumpkin or sweet potatoes, or cold with a mixed French salad.