Category: Chicken, Dinner, Life Style Recipes, Light Dinners, Meal Times, Recipes, Summer Recipes, Winter Recipes
Cuisine: African, Boere Kos, Indian, Mediterranean, Outdoor Cooking, South African
Cooking Method: Braai / BBQ, Potjie, Stove Top, Weber BBQ
Yields:
6 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
1 Hr 20 Mins
Total Time:
1 Hr 40 Mins
Unique and tasteful Chicken Curry potjie.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD SPICE MIXTURE:
- 1. Mince Garlic, Ginger, Chili. Add Cardamom, Coriander, Curry Powder, Turmeric, Salt and Cloves and set aside. Add Cinnamon and Bay Leaf at end. METHOD:
- 1. Heat Sunflower Oil and B utter in heavy outdoor pot with a lid called a potjie and brown the Chicken a few pieces at a time. Remove the Chicken, salt generously and set aside.
- 2. Drain off excess fat leaving about 2 Tbsp. Add Onion and cook until transparent.
- 3. Add the Spices (except Cinnamon and Bay Leave) to the Onion and fry gently for 2 minutes.
- 4. Place Chicken on top of onions and then top with ½ can Tomatoes.
- 5. Arrange Potatoes on top of Tomatoes.
- 6. Arrange Mixed Vegetables on top of Potatoes.
- 7. Throw in second half of Tomatoes.
- 8. Pour in the Chicken Stock. ( Can also use Chicken stock cubes)
- 9. Add Cinnamon stick and Bay Leaf.
- 10. Cover with lid and simmer for about 1 hour or more until Chicken and Potatoes are tender (do not stir).
- 11. It is traditional to serve this with Rice OR Samp.
- 12. Serve with sliced Bananas, Mangos and Chutney as condiments.
