Easy Mid-Week Chicken Curry

Ingredients

• 250 ml brewed Laager Pure Rooibos tea, hot
• 15 ml canola oil
• 1 large onion chopped finely.
• 3 garlic cloves, minced.
• 15 ml curry powder
• 4 whole chicken thighs or drumsticks, skin removed.
• 400 g can chopped tomatoes
• 2 carrots, sliced.
• 1 red bell pepper chopped finely.
• 1 green pepper chopped finely.
• 125ml mushrooms, sliced.
• Fresh parsley chopped (for garnish)
• 5ml salt
• 5ml pepper to taste

Method

1. Brew 250 ml of rooibos tea and let it cool. Set aside.
2. Heat the canola oil in a large pot or deep skillet over medium heat. Add the chopped onion, and minced garlic. Sauté until the onion becomes translucent.
3. Add the curry powder, to the pot, and cook for another minute.
4. Add the whole chicken thighs or drumsticks to the pot and brown them on all sides.
5. Pour in the brewed rooibos tea and add the chopped tomatoes. Stir to combine.
6. Add the sliced carrots, chopped red and green bell pepper, and mushrooms to the pot.
7. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Season with salt and pepper to taste.
9. Garnish with fresh chopped coriander.
10. Serve hot with rice or pap or phuthu.