Chicken Seafood Potjie

Flat-bottomed Potjie No: 6
Serves: 6
Cooking Time: 1.5 hours
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2 chicken stock cubes
750 ml boiling water
5 ml mild curry powder
5 ml salt
Freshly ground black pepper to taste
5 ml dried thyme
5 ml dried basil
125 ml cooking oil
1 medium onion, chopped
2 cloves garlic, chopped
8 chicken breasts, cubed
250 g frozen stir-fry mix (comprising mushrooms, peas, leeks and green peppers)
250 ml dry white wine
250 g parboiled rice
1 large can black mussels in shells, drained
250 g prawns, cleaned


  • Prepare a medium coal fire or make a small wood fire.
  • Use a No. 6 flat-bottomed potjie with a stand or have grid ready on fire for potjie.
  • Mix stock cubes, boiling water, curry powder, salt, pepper and herbs in separate potjie.
  • Heat oil in flat-bottomed potjie and sauté onion and garlic until transparent.
  • Add chicken and fry until golden brown.
  • Add half the stock, cover with lid and allow to simmer for 35 minutes.
  • Place stir-fry mixture on top of chicken.
  • Pour a little of the stock mixture over chicken.
  • If necessary, sprinkle a little of the wine over.
  • Replace lid and simmer for another 15 minutes.
  • Place rice, mussels and prawns on top of chicken.
  • Pour wine over, replace lid and simmer for 15 minutes or until prawns are done and mussels heated through.
  • Just before serving, stir potjie carefully.
  • Serve with garlic bread.
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