• 15 ml butter
  • 15 ml oil
  • 1 onion, peeled and chopped
  • 1 clove garlic, crushed
  • 5 ml Pakco Mild and Spicy Masala Curry Powder
  • 5 ml Rhodes Quality Apricot Jam
  • 15 ml all-purpose flour
  • 375 ml hot chicken stock
  • St Louis salt and black pepper
  • 8 Brito‚Äôs chicken pieces
  • 1 It. water
  • 1/2 onion, peeled and quartered
  • 2 bay leaves
  • 125 ml all-purpose flour
  • 3 eggs, beaten
  • 250 ml Hinds Southern Coating Original

to serve: cooked rice and fresh coriander



    1. To prepare the sauce, heat the butter and the oil in a saucepan.
    2. Add the onion and fry without colouring until softened.
    3. Add the garlic and fry for a few minutes more.
    4. Reduce the heat and add the Pakco Mild and Spicy Masala Curry Powder and the apricot
    5. jam and stir well to coat.
    6. Stir in the flour.
    7. Gradually whisk in the hot chicken stock until a smooth thick sauce.
    8. Simmer for 10 minutes. Season to taste.
    9. Place the chicken pieces in a large saucepan, cover with water and add the onion and bay leaves.
    10. Bring to the boil and simmer for 30 minutes or until tender.
    11. Drain the chicken pieces well and pat dry with a kitchen towel.
    12. Toss the chicken in the flour and shake off any excess.
    13. Dip the chicken pieces in the egg and then toss in the Hinds Southern Coating until evenly coated.
    14. Deep fry in hot oil until golden and crispy.
    15. Drain on a paper towel to remove excess oil.
    16. Serve hot over rice with the masala curry sauce.