Every time I make this chicken dish it brings back so many memories. My dad always made it in his electric frying pan with the orange lid. Those frying pans was so cool. I still smile remembering the smells when you lift the lid and see it bubbling away ready to devour. I always wondered where my Dad’s name for this dish came from (Javaanse Chicken). According to Google there is a recipe from Java that is very similar. This is our family version and I absolutely love it. It is so rich and comforting. I hope you like it too.
Ingredients
STEP 1
- 1 Whole Chicken or 8 Chicken Thighs
- 1 Onion, chopped
- 1 Carrot, finely sliced
- ½ tsp dried Parsley
- ½ tsp dried Thyme
- 3 Whole Cloves
- 4 Peppercorns
- Salt and pepper to taste
STEP 2
- 2 tbs Oil, (I use rapeseed oil)
- 1 Large Onion, finely sliced
- 1/4 Green Pepper, finely sliced
- 1/4 Red Pepper, finely sliced
- 1/4 Yellow Pepper, finely sliced
- 2 Garlic cloves, finely sliced
- 1 tsp Mild Curry Powder
- 2 tbs Cornflour
- ½ Can Evaporated Milk
- 1 tbs Chutney, (I use Mrs Balls but Mango Chutney works as well)
- 1 tbs Lemon Juice, freshly squeezed
- 1 tsp Sugar
- ½ tsp Paprika
- 1 ½ – 2 cups Chicken stock, saved from cooked chicken
- 150 gr Button Mushrooms, finely sliced
- ¼ cup Cream
Method
Step 1
- Place the chicken, carrot, onion, parsley, thyme, cloves, peppercorns and seasoning with enough water in a pot to make 2 cups of stock for the sauce.
- Cook together until the chicken is tender and the stock is strong in taste.
- Set aside and start with step 2
Step 2
- Saute the onion, the peppers and garlic in oil until soft in a large casserole dish or pot.
- Add the curry powder and cornflour to the onion and stir.
- Add the stock and evaporated milk and stir slowly for 1-2 minutes.
- Add the chutney, lemon juice, sugar, paprika.
- Let it slowly simmer for 10 minutes. Stir frequently.
- Now add the chicken and mushrooms to the sauce and simmer for 10 minutes.
- Remove from heat add the cream and season to taste.
- Serve with rice
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