Chicken Curry Potjie Recipe
So here’s a little recipe where you get to throw caution to the wind and be liberal with the sprinkling.
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
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.
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)
- Salt
- Pepper
- 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.
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