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Chicken and Kumra Curry

Chicken and Kumra Curry

Chicken and Kumara Curry

2 Size 16 Chickens
Salt to taste.
2 Tablespoons Greggs Curry Pdr.
1.1/2 tins Coconut Cream.
1/2 cup Cerebos Chunky Tomato Relish.
1 Tablespoon Melted butter
3 peeled and cut up Kumara
Pepper to taste.

After placing Chickens in Saucepan, cover with salted water
or Campbell’s Real stock - Chicken.
Cook the chicken on the stovetop until ready.
Cut up Kumara into bite size pieces, and put into oven with a sprinkling of butter.
Watch carefully as Kumara does not take long to cook.
Then put aside.

Into a saucepan put Coconut Cream, Chunky Relish, one tablespoon melted butter, Curry Powder Pepper to taste. Some cooks like to add a dessertspoon of Brown sugar.
Heat stirring and pour over Chicken and Kumara
Serve with Rice, or Israeli Couscous.

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