SULTANA SPICY CHICKEN

6 chicken thighs skin on/bone in
Coating:
salt and pepper
50 ml cake flour
15 ml curry powder
5 ml turmeric
Sauce:
1 onion, finely chopped
2 cloves of garlic, crushed
1 red pepper, chopped
oil for frying
10 ml curry powder
2.5 ml turmeric
2.5 ml mother-in-law spice
2 ml cloves
125 ml mrs balls chutney
125 ml tomato sauce
30 ml worcestershire sauce
150 ml water
50 ml parsley, chopped
125 ml sultanas

Preheat oven to 180°C.
Combine cake flour, curry and turmeric in a Ziploc bag.
Clean chicken pieces and pat dry, season with salt and pepper and coat in the flour mixture.
Fry in a saucepan in warm oil until brown on all sides.
Remove from saucepan and place the chicken skin side up in an oven proof dish.
In the same sauce pan, fry the onion, red pepper and garlic until tender but not brown.
Add the curry, mother-in-law spice and turmeric, fry for 2 minutes.
Add the rest of the ingredients to the saucepan and bring to the boil.
Pour sauce mixture over the chicken pieces and bake covered for one hour or until done.
Remove lid and grill until brown.
Serve with rice and salad or vegetables.

Photo and Recipe: Elize de Kock