Africa meets Asia in a fuss-free but flavourful curry cooked over the coals. Serves 4
Ingredients
1,4 cup oil
2 large onions, cut into wedges
1 sachet (80g) Thai green-curry paste
6 chicken breasts
500g baby potatoes, halved
1 can coconut cream
4 naan or pita breads
fresh parsley, for garnish
How to make it
Heat the oil in a potjie on medium heat. Add the onions and fry for 5 minutes. Add the curry paste and fry for another 2 minutes. Add the chicken and brown for 8 minutes. Add the potatoes and a cup of water, cover with the lid and simmer for about 20 minutes until the potatoes are soft. Add the coconut cream and simmer for 5 more minutes. Warm the flatbreads on a griddle or in a dry pan for 30 seconds on each side. Serve with the curry, sprinkled with parsley.
Tip
Smoked chicken stays fresh longer than raw chicken. If using, simply shred it into the sauce and simmer for 5 minutes before serving.
