Potjie No: 3 Pot guide
Serves: 4
Cooking Time: 2 hours
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Ingredients
500 g chicken pieces (drumsticks and thighs)
30 ml oil
1 onion (chopped)
20 ml mild curry powder
5 ml turmeric
5 ml finely chopped coriander
5 ml ground cumin
1 cinnamon stick
2 whole cardamom seeds
2 whole cloves
250 ml raw rice
750 ml lukewarm chicken stock
3 potatoes (peeled and cubed)
Salt and freshly ground black pepper
Method
- Remove excess skin and fat from the chicken.
- Brown the chicken, skin side down, in a little heated oil in a warm cast-iron pot until golden brown.
- Remove and set aside.
- Heat the rest of the oil in the pot and sauté the onion until soft.
- Add the spices and sauté for another minute.
- Add the rice and stir.
- Add the stock and chicken and bring to the boil.
- Cover and simmer over a low heat for 20 minutes, then add the potatoes.
- Cover and simmer until soft and most of the liquid has been absorbed.
- Stir occasionally to prevent burning.
- Add a little water if necessary and season to taste.
