Ingredients
- 2 large onions, chopped
- 2 sticks of cinnamon
- Curry leaves
- 2 allspice
- 4 peppercorns
- 1 bay leaf
- 2 tbsp crushed garlic
- 1 green pepper, chopped
Fish oil
Chicken breasts sliced in thick strips. (I use five breasts)
3 tbsp Packo roasted masala
1 tbsp akni masala
1 tsp leaf masala
1 tsp Cape Malay curry
Salt to taste
3 cups pre-cooked and spiced rice
4 potatoes, halved
Yellow food colouring (secret ingredient)
Method
Heat two tablespoons of oil in a pot and add chopped onion and spices, except the masala.
Allow to cook in the pot until you get that aromatic flavour of the spices and onions.
Now add your peppers and garlic.
Stir and cook for about a minute and then add your chicken pieces.
Cook for 20 minutes then add your potatoes, masala, salt and a teaspoon of yellow food colouring and a little water (not too much).
Cook until the potatoes are still firm, but soft.
Cook rice separately and then layer it with the chicken mixture.
Use all the sauce in the pot.
Steam on low heat for about 15-20 minutes and serve.