Ingredients:
1 x 15ml spoon oil
2 onions, peeled and chopped
1 clove garlic, crushed
1 x 5ml spoon dry mustard
1 x 5ml spoon curry powder
4 chicken joints
300ml chicken stock
2 x 15ml spoons concentrated tomato puree
Salt and freshly ground pepper
To finish: Parsley,finely chopped
Directions:
Heat the oil and saute onions and garlic until soft.
Mix together the mustard and curry powder and rub into the chicken joints. Add these to the pan and saute until golden. Mix together the stock and tomato puree, pour over the chicken, season to taste. Place in a casserole and bake in a moderate oven for 1 hour. Garnish with chopped parsley.
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