What you need

1 1/2kg chicken pieces
125ml oil
2 medium potatoes quartered
2 medium onions finely chopped
200ml Water

Masala
4 or 5 cloves garlic
4cm piece fresh ginger
1 teaspoon salt
1 teaspoon crushed red chilis
1 teaspoon cumin
2 teaspoons leaf masala
1 tespoon ground cloves
2 tablespoons lemon juice
2 teaspoons peri peri sauce

The process

Take all of the Masala ingredients, place them in a pestle and mortar and crush them into a paste, add a little drizzle of oil if need be.

Rub the chicken pieces with the Masala and set aside in a large bowl to rest.

Add the oil to a pot on a medium heat and brown the potatoes on all sides, remove and set aside.

Add the onions and cook until beginning to brown. Now add the chicken pieces and cook, turning frequently for about 15 to 20 minutes.

Add the water and simmer for a further 10 minutes.

Add the potatoes and simmer for another 15 minutes or so with the lid off until the potatoes are soft and some of the water has evaporated.

Try it with this yellow rice recipe.

A true Taste of Cape Town.

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