Chicken Curry Potjie the Traditional South African way
Unique and tasteful Chicken Curry potjie.
Servings: 6 yield(s)
Prep Time: 20 mins
Cook Time: 80 mins
Total Time: 100 mins
Ingredients
    INGREDIENTS:
  • 10 Chicken Thighs (( Deboned with skin on))
  • 1 tbsp Sunflower Oil
  • 1 tbsp Butter
  • 3 Clove Garlic ((Minced))
  • 2 Onions ((Cut into Rings))
  • 2 tbsp Ginger Root ((Minced))
  • 1 Small Japapeno ((Minced))
  • 5 Cardamom Pods ((Ground))
  • 1 Cinnamon Stick
  • 1 Bay Leaf
  • 1/2 tsp Turmeric
  • 1 tsp Ground Coriander
  • 1 tsp Salt
  • 3 tsp Mild Curry Powder
  • 1/2 Cloves
  • 220 g Tomato ((1 Can))
  • Mixed Root Vegetables ((Cut into Chunks))
  • 6 Medium Potatoes ((Cut into Chu)
  • 1 cup Chicken Stock ((Optional))
Instructions
    METHOD SPICE MIXTURE:
  1. 1. Mince Garlic, Ginger, Chili. Add Cardamom, Coriander, Curry Powder, Turmeric, Salt and Cloves and set aside. Add Cinnamon and Bay Leaf at end.
    2. METHOD:
  2. 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.
  3. 2. Drain off excess fat leaving about 2 Tbsp. Add Onion and cook until transparent.
  4. 3. Add the Spices (except Cinnamon and Bay Leave) to the Onion and fry gently for 2 minutes.
  5. 4. Place Chicken on top of onions and then top with ½ can Tomatoes.
  6. 5. Arrange Potatoes on top of Tomatoes.
  7. 6. Arrange Mixed Vegetables on top of Potatoes.
  8. 7. Throw in second half of Tomatoes.
  9. 8. Pour in the Chicken Stock. ( Can also use Chicken stock cubes)
  10. 9. Add Cinnamon stick and Bay Leaf.
  11. 10. Cover with lid and simmer for about 1 hour or more until Chicken and Potatoes are tender (do not stir).
  12. 11. It is traditional to serve this with Rice OR Samp.
  13. 12. Serve with sliced Bananas, Mangos and Chutney as condiments.