For a satisfying dinner your whole family will love, try this gloriously aromatic dish of rice, chicken, potatoes and spices. Serve with a contrasting fresh sambal made with tomatoes, onions and chillies.
- 1 kg chicken pieces
- 75 ml (5 tbsp) butter
- 15 ml (1 tbsp) vegetable oil
- 5 ml (1 tsp) cumin seeds
- 2 pieces cinnamon stick
- 4 cardamom pods
- 5 cloves
- 2 bay leaves
- 10 Robertsons peppercorns
- 1 large onion finely chopped
- 15 ml (1 tbsp) garlic and ginger paste
- 10 ml (2 tsp) Rajah Mild Masala Curry Powder
- 1.25 ml (1/4 tsp) Robertsons Turmeric
- 10 ml (2 tsp) Robertsons Chilli Powder
- 5 ml (1 tsp) ground cumin
- 10 ml (2 tsp) ground coriander
- 7.5 ml (1.5 tsp) garam masala
- 2 large tomatoes skin removed and blended
- 10 ml (2 tsp) tomato paste
- 1 cup basmati or long grain rice
- 3 potatoes quartered
- 1 handful fresh coriander
- 1 handful mint leaves
- 500 ml (2 cups) water
- 2 ml salt to taste
- Preheat the oven to 160 °C.
- Pat the chicken pieces dry on kitchen paper and set aside. Peel the potatoes and cut them into four pieces, or smaller if you prefer. Add a few tablespoons of water, cover and steam for 5 minutes in the microwave, or cook them in boiling water on the stove for 10 minutes. Set aside.
- Heat 2 tablespoons of the butter and 1 tablespoon of oil in a large pot. Add the cumin seeds, cinnamon sticks, cardamom pods, cloves, bay leaves and peppercorns, and fry until fragrant. Now add the onion and fry until golden brown and caramelised.
- Stir in the ginger/garlic paste and fry for a minute. Add the Rajah Mild Masala Curry Powder, turmeric, chilli powder, cumin, coriander and garam masala, and fry for 2 minutes.
- Add the chicken pieces and mix well. Leave the pot uncovered and fry the ingredients for 10 minutes over a low heat. Add a few drops of water if required. Add the tomatoes and tomato paste.
- Cover the pot and cook for another 10 minutes. Stir in the rice, potatoes, coriander and mint. Add 2 cups water (or less, depending on how quickly you think your potatoes will cook). Season to taste with salt.
- Cover the pot and place it in the oven. Bake for one hour, or until the potatoes and rice are cooked. When cooked, the Akhni should remain a little moist but should not be mushy. Halfway through the cooking time, cut the remaining 3 tablespoons of butter into little cubes and place them in the pot.
- Serve hot with side dishes of your choice.
- Nut Free
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