Spiced Chicken with Yoghurt

Potjie No: 2 or 3
Serves: 6
Cooking Time: 1.5 hours
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1 chicken, cut into portions
1 piece chilli, seeded
2 bay leaves
5 ml turmeric
2 ml ground cloves
5 ml cardamom pods
2 ml cumin seeds
5 ml ground coriander
2 ml grated nutmeg
1 stick cinnamon
2 cloves garlic, chopped
5 ml ground ginger or 15 ml chopped root ginger
15 ml lemon juice
500 ml natural yoghurt
2 onions, finely chopped
7-10 ml salt
Pepper to taste
15 ml cornflour (optional)

Place chilli, bay leaves and all spices in a pestle and mortar and grind into a paste with garlic and ginger.
Mix lemon juice with yoghurt and add to spice mixture.
Add onion.
Place chicken in glass or ceramic dish and pour yoghurt mixture over.
Allow to marinate in refrigerator overnight, turning occasionally.
Place chicken in potjie and heat slowly to prevent mixture burning.
Simmer for 1 – 1.5 hours or until chicken is tender.
Sprinkle with salt and pepper.
If necessary, thicken liquid by mixing cornflour with a little cold water to form a paste.
Add to the potjie and simmer for a few minutes.
Alternatively, set potjie on high heat for a few minutes to reduce liquid.

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