Courtesy chef Mohamed Bhyat 

3 chickens cut, washed, disjointed into 9 pieces

¼ cup red ginger garlic Masala

3 tablespoon green masala fresh

2 tsp Robertsons or other Exotic spice

2 tsp ground coriander cumin powder

2 tsp garlic salt

2 tsp ground lemon pepper

Optional 2 tsp Rajah curry powder (mild)

2 tablespoons mayonnaise

½ can coconut milk

1 litre plain Bulgarian yogurt

10 baby potatoes (peeled)

10 baby carrots

10 baby onions (peeled)

A few patty pans and courgette optional

Place everything together in large plastic container and allow to soak and marinade for 3 hours or overnight in the fridge. All must be mixed together. Heat a# number 3 cast iron pot over slow burning coals or wood embers that are moderate in heat. Allow heat to be even on the pot. Add the oil and butter and allow to foam. Pour entire mixture into the pot, add a cup of water. Seal the lid and allow to cook on low to moderate heat for 2 hours stirring every once in a while. Use a wooden spoon. After 2 hours the veges should be soft and meat tender. the gravy should be thick and shiny with butter skimming the surface. Garnish with fresh shallots and serve with a savory rice containing nuts or plain chunk naans.