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Asian recipes

Spatchcock chicken in a tomato vindaloo potjie with radish pickle

1 12 hours

Spatchcock chicken in a tomato vindaloo potjie with radish pickle

By Abigail Donnelly

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.

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Roast chicken with sweet potatoes and Swiss chard

Pappardelle with duck ragu and green beans in a brown butter sauce

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Reviving Asian duck broth

Spatchcock chicken in a tomato vindaloo potjie with radish pickle

Spatchcock chicken in a tomato vindaloo potjie with radish pickle

Ingredients

Method