Curry Powder

One Pot Apricot Chicken

Ingredients:
1 tablespoon curry powder
1 kg Mt Barker Free Range Chicken Thighs
2 tablespoons olive oil
Salt and Pepper
3 onions, sliced
1 cup chicken stock
½ litre Golden Circle Apricot Nectar

Method:
Place a baking tray on the stove top over a medium heat and fry the oil, onions and curry powder until fragment. Remove from heat and add the thighs and season with salt and pepper. Pour in the chicken stock and apricot nectar. Cover with baking paper and foil and then place in 180° oven for 1 hour. Uncover, and bake for a further 15 minutes. Serve with rice.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Curried Sausages with Yoghurt

Ingredients:
8 sausages: breakfast/ bbq, beef or pork, 2 per person. *They can be pre-cooked if you wish to drain off any extra fats
3 large brown onions chopped chunky
3 cups sweet potatoes diced
500 mls chicken/vegetable or beef stock
1 tablespoon butter
Splash oil
Curry Powder of your choice
½ cup Greek yoghurt

Method:
Sauté onions in butter and oil till golden brown, add the curry powder. Stir through and add the sausages and potato, stirring until coated. Add the stock and cover and simmer until the potatoes are tender. Alternately you can place in a baking tray and cook in the oven, covered for half an hour on 200 degrees. The potatoes should break down and thicken the mixture. When it’s slightly cooler, stir through the yoghurt and serve with some fragrant steamed rice.

Note:
Other vegetables can be used to extend your meal: carrots, potato, and zucchini etc. and added with the sweet potato

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Curried Sausages

Ingredients:
8 sausages: breakfast beef or pork, 2 per person. *They can be pre-cooked if you wish to drain off any extra fats
3 large brown onions chopped chunky
2 large carrots diced
2 cups Nadine potatoes diced
500 mls chicken stock
Cornflour made into a paste to thicken gravy
1 tablespoon butter
Splash oil
Curry Powder of your choice

Method:
Sauté onions in butter and oil till golden brown, add the curry powder. Stir through and add the sausages and vegetables, stirring until coated. Add the stock and cover and simmer until the vegetables are tender.
Alternately you can place in a baking tray and cook in the oven, covered for half an hour on 200 degrees. Thicken the mixture as necessary with some arrowroot paste. Serve on a bed of rice or with mash potato to soak up the gravy!

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: