MARINADE

1/2 cup plain yoghurt

2tsp lemon juice

1 tsp freshly ground black pepper

1/2 tsp ground nutmeg

1/2tsp ground cinnamon

CHICKEN

1kg chicken pieces, shin removed and cut into bite sized pieces

1/4 cup oil

1 tsp mustard seeds

3 onions finely chopped

5cm piece fresh ginger, finely grated

4 cloves crushed garlic

2-3 bay leaves

1 tsp paprika

1 tsp ground coriander

1/2 tsp ground cumin

1/4 cup ground almonds

6 sprigs fresh coriander leaves finely chopped

1/2 red chilli, seeds removed

50ml (1 sachet) tomato paste

1 can coconut milk (1 can)

1 tsp ground cardamon salt

1 tbsp Pakco curry paste

1tsp suger

Mix the marinade ingredients together. Wash the chicken pieces and pat dry. Place in a non-metallic dish and coat with the marinade. Cover and place in the fridge overnight. Heat the potjie pot and using the oil, brown the chicken pieces and stir fry until just done. Remove from the pot leaving the oil behind and set aside. combine all other ingredient except the coconut milk and salt, stir fry in the pot until well blended and fragrant. Add the coconut milk and stir until a nice thick sauce is formed. Add the chicken pieces and salt to taste. Replace the lid and simmer SLOWLY for about 20 minutes. Serve with rice and/or poppadums.

Pot Braaied Crayfish a la Transkei

A wonderfully decadent blend of shelled seafood (in abundance in the Transkei)