Chicken Curry Potjie

Potjie no: 3
Serves: 6
Cooking Time: 1.5 hours

Ingredients
12 chicken thighs (on the bone)
15 ml cooking oil
15 ml butter
3 cloves garlic (crushed)
30 ml root ginger (chopped)
1 small piece chilli (chopped)
2 onions (cut into rings)
5 cardamom pods
1 stick cinnamon
1 bay leaf
2 ml (1/2 tsp) turmeric
5 ml (1 tsp) ground coriander
5 ml (1 tsp) salt
15 ml (3 tsp) mild curry powder
3 whole cloves
2 x 410g can chopped tomatoes (or 6 large tomatoes skinned & chopped)
1 x 500g packet of mixed vegetables
6 medium potatoes (peeled)
1 cup chicken stock (optional)

Method
1. Make spice mixture: Grind garlic, ginger, chilli, cardamom, cinnamon, bay leaf, curry powder, turmeric, coriander, salt and cloves into a paste and set aside.
2. Heat oil and butter in potjie and brown the chicken a few pieces at a time. Remove the chicken and set aside.
3. Add onion to left over oil in potjie and fry until transparent.
4. Add the spice mixture (1) to the onion and fry gently for 2 minutes.
5. Place chicken on top of onions and then top with tomatoes.
6. Arrange potatoes on top of tomatoes.
7. Arrange mixed vegetables on top of potatoes.
8. Throw in second tin of tomatoes (optional).
9. Pour in the chicken stock (optional).
10. Cover with lid and simmer gently for 1.5 hours or until chicken and potatoes are tender (do not stir).
11. Serve with rice.