Easy Food Recipes and Cooking - Chiken Curry Potjie
Potjie (preferably made over a wooden fire) is never stirred. The ingredients are layered and must simmer slowly.
6 Portions
• 15 ml sunflower oil
• 15 ml butter
• 9 chicken thighs (with skin on)
• 2 onions, cut into rings
• 3 garlic cloves, roughly chopped
• 5 cardamom pods
• 1 stick cinnamon
• 1 bay leaf
• 5 ml powdered ginger
• 1 red chilli, finely chopped
• 15 ml mild curry powder
• 5 ml turmeric
• 5 ml ground coriander
• 3 whole cloves
• 1 x tin (400 g) chopped tomatoes
• 6 potatoes, peeled
• salt and freshly ground black pepper to taste
• 3 curry leaves
Heat the oil and butter in the potjie. Fry the chicken thighs until nicely browned. Remove and sauté the onions until soft and translucent, but not brown. Add the garlic and spices (except for the salt and pepper and curry leaves) and sauté for about 2 minutes. Place the chicken on top of the mixture and spoon the
tomatoes on top. Add the potatoes and season with salt and pepper. Add the curry leaves. Cover and simmer gently for about 1–1½ hours.