Sandra's Curried Chicken

Ingredients

• 1.6 onions, sliced
• 2.45 ml Rajah medium curry powder
• 3.45 ml cornflour (maizena)
• 4.250 ml white vinegar
• 5.250 ml sugar
• 6.1450 ml water
• 7.200 ml chutney
• 8.250 ml apricot jam
• 9.7.5 ml salt
• 10.bay leaves
• 11.6 whole chicken, cut into portions
• 12.sultanas, optional

Method

1. 1.Blanch onions in boiling water.
2. 2.Fry in a little oil until soft.
3. 3.Add the curry, maizena, vinegar, sugar, water, chutney, jam, salt and bayleaves.
4. 4.Simmer a few minutes.
5. 5.Cut chicken into serving portions and add to the above sauce.
6. 6.Simmer gently until tender.
7. 7.Add extra water if necessary.
8. 8.The sultanas are added just before the curry is ready.

Notes

• This makes a large quantity — recipe uses 6 young chickens. Halve or quarter the recipe as needed.
• This curry may also be used with mutton — use about 10 lbs (5 kg) mutton.
• Curry always tastes nicer made a day in advance. Curry also freezes well.
• Source: page 12 of Adobe Scan 24 Feb 2026.pdf.