Ina Paarman has so many wonderful recipes using her excellent products, and we have lots of fun choosing wines to go with her dishes. I felt that the Corder Cool Climate Sauvignon Blanc 2013 has sufficient oomph to take on this dish – enjoy.
Serves 4 – 5
8-10 chicken thighs
2 T (30 ml) flour
1 T (15 ml) medium curry powder
3 T (45 ml) canola or sunflower oil
2 t (10 ml) Ina Paarman’s Chilli and Garlic Seasoning
2 large onions, sliced
2 large carrots, sliced
1 x 400 g chopped tinned tomatoes
1½ cups long grain rice
1 x 200 ml Ina Paarman’s Tikka Curry Sauce
2 cups (500 ml) hot water
1 T (15 ml) Ina Paarman’s Chicken Stock Powder
1 cup (250 ml) coconut milk or regular or fat reduced cream
fresh coriander (optional)
Remove excess fat from thighs and dust with a mixture of flour and curry powder. Warm the potjie until hot, before adding the oil. Coat the base by tilting the pot. Add the chicken pieces in 2 batches and brown both sides. Spoon out on a plate and season the chicken with Chilli and Garlic seasoning. When all the chicken pieces have been browned, add the onions and carrots to the remaining oil in the potjie and stir-fry until soft and aromatic. Spoon out onto a separate plate.
Now start layering the potjie. Place half the chicken pieces back in the pot, sprinkle half of the raw rice over. Add half of the vegetables and half of the tinned tomatoes. Cover with 3 sliced bananas. Repeat the layers once more. In a separate jug or bowl mix together Tikka Curry sauce, hot water, chicken stock powder and coconut milk. Pour down the side of the pot. Cover with a tight fitting lid and cook slowly over moderate coals for 1½ hours. Just before serving, top with plently of fresh coriander leaves stripped from the bigger stems.
Also excellent done in the oven as a casserole. Bake in a deep casserole or ovenproof saucepan with a lid at 180ºC for 1½ hours.
Delicious with sambal salads of apple and tomato.
2 red skinned apples, grated
2 T (30 ml) lemon juice
¼ cup (60 ml) seedless raisins
½ t (2,5 ml) Ina Paarman’s Lemon and Black Pepper Seasoning
Mix all ingredients together.
2 ripe tomatoes, finely diced
1 small onion, finely chopped
¼ cup (60 ml) fresh coriander
1 t (5 ml) Ina Paarman’s Garlic and Herb Seasoning
Mix all ingredients together.
Both sambals can be made a couple of hours or the day before, but add fresh coriander at the end. Season at the last minute to prevent the vegetables from drawing water.
Michael’s wine recommendation – CLICK HERE
Inspired by her grandmother’s cooking, Ina decided to study as a home economics teacher. She worked in London and traveled extensively, soaking up everything she could about the cuisines of other cultures. This she combined with our uniquely South African style and, after a successful teaching and lecturing career, started Ina’s Kitchen, a cookery school, in a converted garage at her home in Constantia.
She became food editor for Femina magazine, wrote a regular column for Die Burger, hosted many TV cookery programmes and published the first of her cookbooks, Cook with Ina Paarman.
Paarman Foods, the manufacturing arm of the business, was born when Ina’s son, Graham, joined the business. Soon the fledgling business managed to secure a foothold in the major supermarkets and in the catering industry. From what was a rather obscure home based industry, Paarman Foods, nurtured and managed by Ina and her son Graham, is today a significant food business servicing a wide spread of markets, local and overseas, with a diverse product offering.
Click here for Ina’s Website and do subscribe to her monthly newsletter.