Potjie No: 4
Cooking Time: 1.5 hours
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15 ml oil
250 ml buttermilk
10 ml red masala
7 ml turmeric
5 ml cinnamon
10 ml ground coriander
10 ml ground cumin
1 (or more) green chillies (chopped)
2 garlic cloves (crushed)
1 x 2 cm piece fresh ginger (peeled and grated)
1 x 400 g can chopped tomatoes
1.5 kg chicken pieces (skinned and boned)
675 ml uncooked rice
3 ml turmeric
4 cinnamon sticks
4 cardamom pods
500 ml brown lentils
30 ml oil
2 onions (thinly sliced)
4 potatoes (peeled and thinly sliced)
125 ml chicken stock
Freshly ground black pepper
Mix all the ingredients for the marinade.
Place the chicken pieces in a non-metallic bowl, pour the marinade over, cover and chill for at least 2 hours.
Meanwhile, cook the rice with the turmeric, cinnamon sticks, cardamom pods and salt until done, then drain.
Cook the lentils in water until soft and drain.
Season with salt and set aside along with the rice.
Heat the 30 ml oil in a large cast-iron pot and fry the onions until soft.
Add the potatoes and fry until golden brown.
Add the chicken pieces and marinade, fry until the meat is lightly browned on the outside and simmer until done.
Remove the chicken pieces from the pan.
Arrange alternating layers of chicken, rice mixture and lentils in the pot.
Pour over the stock, cover and steam over very low heat until fragrant, about 30 minutes.
Serve with a yoghurt sauce.