Chicken Curry Potjie

Potjie no: 3
Serves: 6
Cooking Time: 1.5 hours
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12 chicken thighs (on the bone)
15 ml cooking oil
15 ml butter
3 cloves garlic (crushed)
30 ml root ginger (chopped)
1 small piece chilli (chopped)
2 onions (cut into rings)
5 cardamom pods
1 stick cinnamon
1 bay leaf
2 ml (1/2 tsp) turmeric
5 ml (1 tsp) ground coriander
5 ml (1 tsp) salt
15 ml (3 tsp) mild curry powder
3 whole cloves
2 x 410g can chopped tomatoes (or 6 large tomatoes skinned & chopped)
1 x 500g packet of mixed vegetables
6 medium potatoes (peeled)
1 cup chicken stock (optional)


  • Make spice mixture: Grind garlic, ginger, chilli, cardamom, cinnamon, bay leaf, curry powder, turmeric, coriander, salt and cloves into a paste and set aside.
  • Heat oil and butter in potjie and brown the chicken a few pieces at a time. Remove the chicken and set aside.
  • Add onion to left over oil in potjie and fry until transparent.
  • Add the spice mixture (1) to the onion and fry gently for 2 minutes.
  • Place chicken on top of onions and then top with tomatoes.
  • Arrange potatoes on top of tomatoes.
  • Arrange mixed vegetables on top of potatoes.
  • Throw in second tin of tomatoes (optional).
  • Pour in the chicken stock (optional).
  • Cover with lid and simmer gently for 1.5 hours or until chicken and potatoes are tender (do not stir).
  • Serve with rice.
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  1. Khan

    10 September 2014 at 10:58

    Sounds very good, nut i am having doubts about whether chicken would be suitable as i dont want chicken to break up when simmering..can u advise on how to make sure the chicken dos not break up and also
    i will be using skinless chicken

  2. Andre

    19 July 2014 at 08:07

    Going to try this one

  3. Stephen

    30 June 2014 at 08:00


  4. calvyn muller

    27 April 2013 at 17:09

    Sounds great

  5. maurice

    13 March 2012 at 09:54

    Sound s good gona try it today tx

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