Chicken Curry Potjie

Chicken Curry Potjie (little pot)

Ingredients

2kg skinless chicken thighs or breasts

3 large grated onions

5 skinless tomatoes

1 large tin tomato paste

4 heaped teaspoons masala

3 bay leaves

2 dessert spoons crushed garlic

1 table spoon coriander

1 teaspoon fennel

2 large sticks cinnamon

2 teaspoons salt

2 teaspoons sugar

1 litre red wine

6 Large potatoes cut in half

Sauté your onions and garlic until soft, then add the spices and let simmer for a couple of minutes. Add tomatoes and tomato paste together with some red wine – simmer for about 5 minutes.

Add chicken pieces and potatoes with a little more wine. Place the lid on your potjie, simmer on a low heat for about 45 minutes, checking the liquid level regularly, adding more red wine when needed. About 15 minutes before you are ready to eat add sugar to taste.

Serve on a bed of rice, cooked together with mustard seeds, turmeric and onion flakes for added flavor.