Oriental mead chicken pot

Name: Oriental mead chicken pot
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 can(s) (850 ml) Peaches; 500 g Mett; 250–300 g Onions; 500 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 1 TEASPOON Curry; 1 (400 ml) Bottle of curry spiced ketchup; 1⁄2 Tsp Sambal Oelek

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 can(s) (850 ml) Peaches
500 g Mett
250–300 g Onions
500 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
1 TEASPOON Curry
1 (400 ml) Bottle of curry spiced ketchup
1⁄2 Tsp Sambal Oelek

Directions

1
Drain the peaches and collect the juice. Form small balls from the ground pork with moistened hands. Peel and chop the onions. Wash the chicken filet, dab dry and also cut into cubes.
2
Heat the oil in a large pan, fry the meatballs all around and take them out. Fry the chicken fillet in hot frying fat until it is firm all around, then add the onions and fry briefly.
3
Season with salt, pepper and curry.
4
Pour the chicken mixture into a large casserole dish. Place meatballs on top and pour the peach juice over it. Place the peaches on top with the convexity upwards. Mix ketchup and Sambal Oelek and spread evenly over the ingredients.
5
Braise in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) 1 3⁄4 for 2 hours without lid. Rice tastes good with it.