Ingredients

Coleslaw

• 200 g (1 baby) green cabbage
• 2 large carrots, peeled
• 250 ml (1 C) mayonnaise
• 5 ml (1 tsp) Rhodes Quality Apricot Jam
• 15 ml (1 T) milk
• 5 ml (1 tsp) Pakco Traditional Masala Curry Powder
• salt and freshly ground black pepper

Crispy Chicken

• 8 chicken pieces
• 1 lt. (4 Cups) water
• onion, peeled and quartered
• 2 bay leaves
• 125 ml all-purpose flour
• 3 eggs, beaten
• 250 ml (1 cup) Hinds Southern Coating Original
• oil for frying

Method

1. To prepare the coleslaw, remove the stem and thinly slice the cabbage.
2. Grate the carrots and toss with the cabbage to mix.
3. To make the dressing whisk together the mayonnaise, apricot jam and milk.
4. Add the Pakco Traditional Masala Curry Powder and whisk until well blended.
5. Season to taste with the salt and black pepper.
6. Add half of the dressing to the slaw mix and toss well until all the vegetables are evenly coated.
7. Add the remaining dressing if desired.
8. Refrigerate until serving.
9. Place the chicken pieces in a large saucepan.
10. Cover with water and add the onion and bay leaves.
11. Bring to the boil and simmer for 30 minutes or until tender.
12. Drain the chicken pieces well and pat dry with a kitchen towel.
13. Toss the chicken in the flour and shake off any excess.
14. Dip the chicken pieces in the egg and then toss in the Hinds Southern Coating until evenly coated.
15. Deep fry in hot oil until golden and crispy.
16. Drain on a paper towel to remove excess oil.
17. Serve hot with the coronation coleslaw on the side.