How to make easy, flavourful chicken akhni

Chicken akhni is a delicious, one-pot Cape Malay dish made with tender chicken, fluffy rice, and soft potatoes. It is rich, warm, and packed with aromatic spices, making it the ultimate comfort food for a relaxed family meal. Cooking everything together in a single pot allows the basmati rice to soak up all the delicious flavours directly from the chicken and broth as it simmers.

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Ingredients

• 1 kg bone-in chicken pieces

• 2 cups basmati rice

• 3 medium potatoes, cut into large chunks

• 2 large onions, thinly sliced

• 3 tbsp oil or ghee

• 1 tbsp garlic and ginger paste

• 2 tbsp mixed curry masala

• 1 tsp turmeric

• Whole spices: cinnamon stick, star anise, cardamom pods

• 3.5 cups warm chicken stock

• Fresh coriander to garnish

Making a flavourful, restaurant-quality akhni at home comes down to a few basic steps:

1. Fry your thinly sliced onions in oil or butter until deep golden brown to create a rich, caramelised base.

2. Stir in fresh garlic, ginger paste, curry powder or masala, and whole spices (cinnamon sticks, star anise, and cardamom pods) for about a minute until fragrant.

3. Add bone-in chicken pieces (like thighs and drumsticks) and fry until coated in spices and lightly browned.

4. Toss in large chunks of peeled potatoes so they absorb the spice mixture and cook until tender.

5. Add rinsed basmati rice and warm water or chicken stock, bring to a gentle boil, cover tightly, and steam on low heat until soft and fluffy.

6. Transfer to a platter, top with freshly chopped coriander, and serve alongside tomato and onion sambal or plain yoghurt.

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