Thai chicken potjie pie

The mielie scone crust is easy to make using the ingredients in your camp pantry.
 
braai recipes, chicken, pies
Image by:
Recipe from: 22 September 2015
Preparation time: 20 min
Cooking time: 20 min
 
 

Ingredients

 
  • FILLING:
  • 1
    onion, chopped
  • 2
    oil
  • 6
    chicken breasts, cubed
  • 3
    cm
    root ginger, finely grated
  • 2
    cloves
    of garlic, finely grated
  • 1/2
    tsp
    mild curry powder
  • a handful of cherry tomatoes, chopped
  • 1/2
    can
    coconut cream
  • 2
    Tbs
    chopped fresh coriander leaves
  • 1
    Tbs
    sugar
  • salt and black pepper, to taste
  • CRUST:
  • 2
    cup
    flour
  • 2
    tsp
    baking powder a pinch of salt
  • 1/4
    cup
    butter
  • 1/2
    can
    whole-kernel mielies
  • 1/2
    cup
    buttermilk or amazi
  • 1
    egg
Servings: Change Serving
 
 

Method

 
Fry the onion until tender. Add the chicken, ginger, garlic and curry powder and fry for 2 minutes.

Stir in the tomatoes and simmer for 3 minutes. Add the coconut cream and simmer for a further 3 minutes. Stir in the fresh coriander and sugar. Season to taste with salt and pepper.

Mix the dry ingredients for the crust. Use your fingers to rub in the butter until the mixture looks like dry bread crumbs. Stir in the rest of the ingredients with a wooden spoon until a moist batter forms.

Divide the pie mixture between four small potjies or tin mugs and pour the batter on top. Put the potjies on medium-hot coals with a few coals on top of the lids until the batter has risen and is cooked through – it should take about 20 minutes. If you’re using tin mugs, bake the pies, uncovered, in an oven at 180 °C until golden brown.

Recipe reprinted with permission of Go! Magazine
Text by: Aletta Lintvelt Image by Dirk Pieters

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Read more on: braai recipes  |  chicken  |  pies
 

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Mielie roosterkoek

2014-06-24 13:22
 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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