Made this on an excellent hike (Baviaanskrans in Kgaswane Nature Reserve, Rustenburg). The first day, going from Avon More Camp to Explorer Camp is a nice little stride, get’s the quads going. No more than 9 or 10km (a bit of up and down for the "drinking" hiker).
As with any hike potjie, no one is bring the measuring spoons. Get creative!
Chicken Curry Potjie Recipe
- 3 large onions
- 12 pieces of chicken on the bone
- Packet of Butternut pieces
- 6 Potatoes, chopped into thirds
- 4 Tomatoes, chopped fine
- 2 Punnets mushrooms
- 5 Carrots chopped into thirds
- ¾ Bottle of White Wine
- 2 Chicken Stock
- Oreganum / Oregano
- 2 to 4 Chopped Green Chillies (more chillies on the side if you like)
- ½ Pack of Rajah Curry Powder (or any old curry powder)
- Aromat / Any old potjie spice
Right. So here’s where you get creative… Brown the onions in a tiny bit of oil. Brown the chicken as well. Then throw everything else in. I chopped up the chicken stock and stirred it into the wine, just to see what it would look like. It didn’t look good. But hell - all becomes tasty potjie mush at some stage anyway.
Then - with the spices. Pinch here, dash there, liberal spilling here and there. Go mad. Experiment. Just easy on the salt - we all know that’s where good cooking goes bad.
Once everything is in and ready to go, keep the coals nice, hot and steady underneath - leave it for 2 hours. Remember to listen for the Gurgle. If you don’t know what the Gurgle is… Google the flippin’ Gurgle. It's the soft, beautiful sound that a potjie needs to make almost from start to finish. It signifies steady heat.
You’re allowed one look at exactly one hour. Otherwise smack any lid-lifters with nearby implement.
This potjie enjoyed with fellow potjie-lovers: Kate Stuart-Williams, Kerryn McCune, Liz Botha, Dan McLachlan and Sun Qin.