2 x 410g can chopped tomatoes - or 6 lg tomatoes peeled and chopped
1 can of coconut milk
Instructions
Make spice mixture- Grind garlic, ginger, chilli, cardamom,
cinnamon, bay leaf, curry powder, turmeric, coriander, salt
and cloves into a paste and set aside.
Heat oil and butter in potjie and brown the chicken a few
pieces at a time. Remove the chicken and set aside.
Add onion to left over oil in potjie and fry until transparent.
Add the spice mixture (1) to the onion and fry gently for 2
minutes.
Place chicken on top of onions and then top with tomatoes.
Cover with lid and simmer gently for 1.5 hours or until
chicken and potatoes are tender (do not stir).
Serve with rice.
Originally Submitted
7/5/2018
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