Chicken Hotpot Recipe

Elsewhere on this recipe Web site, I have written about the South African affinity for curries. This hotpot recipe combines both sweet and savory ingredients into a delicious Chicken curry. It is also very easy to prepare.


1 cooked chicken
4 large onions, chopped
2 cloves garlic, crushed
15 ml butter/margarine
1 Tablespoon curry powder, or to taste
5 bay leaves
4 large tomatoes
4 apples
4 bananas
¾ cup hot chutney
¾ cup seedless dark raisins
¾ cup white raisins
1 Tablespoon smooth apricot jam
sugar and salt to taste


Bone and shred the chicken, and also remove the skin.
Saute′ the onion and garlic in the butter/margarine in a large saucepan.
Add the curry powder and bay leaves and fry lightly.
Add the chicken and fry the mixture for 5 to 8 minutes over moderate heat, stirring occasionally.

Meanwhile, cover the tomatoes with boiling water.
Pull off the skins and chop the tomatoes coarsely.
Core, peel and chop the apples.
Peel and slice the bananas.
Add the tomatoes, apples and bananas, with the remaining ingredients, to the chicken mixture. Cover with the lid and simmer for 45 minutes over moderate heat – stir from time to time and add extra boiling water if necessary.

Makes 6 to 8 servings.

About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.