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Pot au feu-inspired chicken stew

Chicken recipes

Pot au feu-inspired chicken stew

1 hour 20 mintues

The ultimate chicken-and-corn pot pies

Chicken recipes

The ultimate chicken-and-corn pot pies

40 minutes

Honey-soy chicken

Asian recipes

Honey-soy chicken

15 minutes

Chicken-and-paneer butter masala

Chicken recipes

Chicken-and-paneer butter masala

15 minutes

Spicy grilled chicken

Chicken recipes

Spicy grilled chicken

30 minutes

Jalapeño atchar Malay chicken with tagliatelle

Atchar recipes

Jalapeño atchar Malay chicken with tagliatelle

15 minutes

Siba’s butter chicken tray bake with cheat’s mash

Chicken recipes

Siba’s butter chicken tray bake with cheat’s mash

40 minutes

Sticky apricot chicken wings

Braai recipes

Sticky apricot chicken wings

30 - 45 minutes

Tomato bredie with chicken

Chicken recipes

Tomato bredie with chicken

1 hour

Chicken-and-mushroom ragù pie

Chicken recipes

Chicken-and-mushroom ragù pie

30 minutes

Baked chicken-and-oreganum meatballs

Chicken recipes

Baked chicken-and-oreganum meatballs

30 minutes

Nico Panagio’s Thai chicken potjie

Chicken recipes

Nico Panagio’s Thai chicken potjie

1 hour

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Nico Panagio’s Thai chicken potjie

By Nico Panagio

Serves 4–6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

coconut oil, for frying
1 T fresh ginger, grated
1 T fresh garlic, diced
1 T fresh red chilli, chopped
5-6 T Thai red curry paste
1 stalk lemongrass, whole, peeled and pounded
8-12 chicken pieces
1 red pepper, chopped
1 yellow pepper, chopped
1 punnet baby marrows
1 punnet patty pans
1-2 tins coconut milk
1 cups chicken stock
2 T fish sauce
2 T lime juice
brown sugar (optional)
fresh coriander, for serving
Long grain jasmine rice, cooked

Method

Heat the oil in the potjie. Fry the patty pan, marrows and peppers. Remove once cooked but still crisp.

Heat more oil. Fry the ginger, garlic, chilli, lemongrass and curry paste for about 2 minutes, or until you can smell the aromas. Add the chicken pieces and fry for another minute or 2. Add 1 tin coconut milk and chicken stock. Cook for 1 hour. Add ½ to 1 tin of coconut milk if it becomes dry.

Add lime juice, fish sauce, and brown sugar, to taste. Add the fried veggies and remove the lemongrass.

Serve hot with fresh chopped coriander and jasmine rice.