Thai chicken potjie pie
|1||onion — chopped|
|6||chicken breast fillets — cubed|
|3 cm||fresh ginger — grated|
|2 cloves||garlic — cloves, grated|
|1/2 tsp||curry powder — mild|
|cherry tomatoes — chopped|
|1/2 can||coconut cream|
|2 Tbs||fresh coriander — chopped|
|salt and freshly ground black pepper|
|2 tsp||Robertson's baking powder|
|1/2 can||sweetcorn — on the cob|
|1/2 cup||LANCEWOOD® Buttermilk|
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