mustard seeds Archives

Vegetarian recipes

Steamed Indian bread with tomato relish and curry-leaf butter

40 minutes

Mustard with yellow mustard seeds, honey and lemon thyme

Grainy mustard with brown mustard seeds and turmeric

Potato recipes

Potato aloo sarmies

20 minutes

Spatchcock chicken in a tomato vindaloo potjie with radish pickle

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 1 12 hours

Ingredients

3 T ghee
1 onion, chopped
3 garlic cloves, finely chopped
1 ginger 4 cm piece, finely chopped
4 cardamom pods, crushed
1 t mustard seeds
8-10 Curry leaves
1 t dried chilli flakes
1 cinnamon stick
2 T garam masala
1 ½ t turmeric
400 g tomatoes 1 can, blended until smooth
120 ml white wine vinegar
240 ml water
1 whole free-range chicken
Salt, to taste
Lemon juice, for serving
For the radish pickle
60 ml red wine vinegar
2 T brown sugar
150 g radishes, quartered
1 red onion, sliced into half rings

Method

Heat the ghee in a potjie or a medium-sized, flat-bottomed, cast-iron pot over low-heat coals. Add the onion and brown. If cooking on the stove, cook over a low heat.

Add the garlic, ginger, cardamom, mustard seeds, curry leaves, chilli flakes and cinnamon and mix to combine.

Cook for 2 minutes, then add the garam masala and turmeric. Allow the spices to toast for 2 minutes, then add the tomatoes, vinegar and water.

Bring to a simmer.

To spatchcock the chicken, cut through the breast bone with a heavy chef’s knife. Add the whole chicken to the pot. Cover and cook, undisturbed, for 11⁄2 hours, occasionally spooning the sauce over the chicken to make sure it's well coated.

Season to taste with salt and a squeeze of lemon juice. Serve with the radish pickle.

To make the radish pickle, place all the ingredients in a saucepan over a medium heat. Once the sugar has dissolved, remove it from the heat and allow to cool for 2 hours in the liquid.

Cook’s note: When the coals have ashed over, they’re ready for the potjie. Keep the coals at a low heat by adding new coals throughout the cooking process. If cooking the chicken in an oven, cook at 180°C for 1½ hours.

Discover more Indian-inspired recipes here.

Oxtail dombolo pie

Warm orzo salad

Lemon meringue white hot chocolate

Moroccan-spiced carrot hummus with pickled carrots and flatbreads

Pickled veggies

Easy cucumber pickle

Cucumber-and-celery pickle

Cucumber-and-celery pickle

Steamed Indian bread with tomato relish and curry-leaf butter

Mustard with yellow mustard seeds, honey and lemon thyme

Grainy mustard with brown mustard seeds and turmeric

Potato aloo sarmies

Lamb, chickpea and butternut stew

Italian porchetta with spicy quince-and-apple chutney

Spatchcock chicken in a tomato vindaloo potjie with radish pickle

Spatchcock chicken in a tomato vindaloo potjie with radish pickle

Ingredients

Method