CHICKEN SOSATIES
1-1/2 pounds skinless, boneless chicken breast
2 tablespoons vegetable oil
4 onions, thinly sliced
l tablespoon hot Madras
curry powder
2 cloves garlic minced
1 teaspoon coriander seeds
l tablespoon light brown sugar
1 cup freshly squeezed lemon juice
When ready to grill the chicken pieces, remove them from the marinade, drain them, place them on skewers, and grill over hot coals or under the broiler for 10 minutes, turning once, or until the chicken is cooked through.
The chicken needs to marinate for 24 hours before cooking.
Sift the dry indredients together and mix in the butter with vingers till it resembles breadcrumbs. Mix egg and milk and add to above. Boil water (must be about 3 cm deep) with a pinch of salt in a casserole with a lid. Use a teaspoon dipped in boiling water to put spoonfulls of the dough into the boiling water. Cover with tight fitting lid and cook slowly for 10 minutes (please don't peek, as this will cause the dumplings to "fall down" and become rubbery) Remove from heat, pour into a serving bowl and put dots of butter on top. Sprinkle a lot of cinnamon sugar over and serve with vanilla custard.
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