Flat-bottomed Potjie No: 6
Serves: 6
Cooking Time: 1.5 hours
Ingredients
2 chicken stock cubes
750 ml boiling water
5 ml mild curry powder
5 ml salt
Freshly ground black pepper to taste
5 ml dried thyme
5 ml dried basil
125 ml cooking oil
1 medium onion, chopped
2 cloves garlic, chopped
8 chicken breasts, cubed
250 g frozen stir-fry mix (comprising mushrooms, peas, leeks and green peppers)
250 ml dry white wine
250 g parboiled rice
1 large can black mussels in shells, drained
250 g prawns, cleaned
Method
Prepare a medium coal fire or make a small wood fire.
Use a No. 6 flat-bottomed potjie with a stand or have grid ready on fire for potjie.
Mix stock cubes, boiling water, curry powder, salt, pepper and herbs in separate potjie.
Heat oil in flat-bottomed potjie and sauté onion and garlic until transparent.
Add chicken and fry until golden brown.
Add half the stock, cover with lid and allow to simmer for 35 minutes.
Place stir-fry mixture on top of chicken.
Pour a little of the stock mixture over chicken.
If necessary, sprinkle a little of the wine over.
Replace lid and simmer for another 15 minutes.
Place rice, mussels and prawns on top of chicken.
Pour wine over, replace lid and simmer for 15 minutes or until prawns are done and mussels heated through.
Just before serving, stir potjie carefully.
Serve with garlic bread.