This is a recipe given to me by my aunt, and I am not sure of the origin.
1 tbsp Butter
1 tbsp Cooking Oil
1.5 kg Chicken, cut into pieces
2 Onions, medium, sliced
2 cloves Garlic, chopped
1 small piece Root Ginger, chopped
1 tbsp Medium Curry Powder
1/2 tsp grated Nutmeg
1 tsp Tumeric
500 ml Ginger Ale
4 Cardamom Pods, crushed
1 stick Cinnamon
1 Bay Leaf
1 tsp Salt
2 tbsp Lemon Juice
250 g Dried Apricots
3/4 cup Natural Yoghurt (or coconut cream)
1 tbsp Cake Flour
Fresh Coriander for garnish
Heat butter and oil in the potjie pot. Add chicken pieces and brown well. Add onions, garlic and ginger and sauté until onions are translucent.
Add curry powder and cook for about 3 mins, stirring occassionally. Then add nutmeg, coriander and turmeric. Pour heated ginger ale over meat.
Throw in cardamom, cinnamon stick and bay leaf into the pot (you can tie these in a muslin bag, but seriously!). Season with salt and add lemon juice. Arrange apricots on top of mixture, cover with a lid and allow to simmer slowly for 1 1/2 to 2 hours or until chicken is tender.
Remove spice bag, if you have gone to the trouble of using it. Mix flour with yoghurt and pour over chicken. Simmer for a few mins, stir gently to combine and serve. My cousin reckons this dish is better the next day, when the flavours have developed. I thought it was fantastic straight from the potjie.