- 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
- Curry leaves, 8-10
- 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
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.