Potjie No: 3
Cooking Time: 2 hours
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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
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.