Ingredients
1 table spoon sunflower oil
2 large onions, finely chopped
4 garlic cloves, finely chopped
1 table spoon mild to strong curry powder
8 chicken pieces
Salt to taste
4 potatoes, peeled and cut into pieces
1 cup of rice
1 cup brown lentils, soaked (optional)
1 cup of water
1 can (400g) finely chopped tomato
1 can (400g) coconut milk
Method1. Heat the oil and fry the onion and garlic until soft. Add the curry powder and fr y for 1
minute.
2. Fry chicken pieces in onion mixture until brown.
3. Add the rest of the ingredients, close with lid tightly secure. Over medium coals let
your potjie simmer for an hour to hour-and 30 minutes.
Remember the chutney.
Salad
Finely chop tomato, onion and cucumber and mix it in a bowl with little vinegar and a
teaspoon of sugar. Serve with curry.
