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chicken potjie in traditional potjie pot
Matthew Rolfe

Chicken Potjie

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Prep Time 20 minutes
Cook Time 2 hours
Servings: 4 people
Course: Main Course
Cuisine: South African
Ingredients Equipment Method

Ingredients
  

  • 1 kg chicken pieces (A mix of thighs and drumsticks is just perfect)
  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, sliced
  • 2 potatoes, cut into chunks
  • 1 red bell pepper, sliced
  • 2 tbsp curry powder
  • 1 tsp ground coriander
  • 1 can chopped tomatoes
  • 1 cup chicken broth
  • salt & pepper (to taste)
  • fresh parsley (for garnishing)
  • 4 cups cooked rice

Equipment

  • 1 Potjie pot (If you don't have one, a Dutch oven or a heavy-bottomed pot will work too)
  • 1 Wooden spoon
  • Measuring spoons and cups (Estimated measurements will do in a pinch)
  • 1 Cutting board and knife

Method
 

  1. Heat things up: Start by heating the vegetable oil in your potjie pot (or alternative) over medium heat.
  2. Chicken in the mix: Add the chicken pieces and brown them nicely on all sides. Once done, take them out and set them aside.
  3. Flavour base: Next, sauté the onions and garlic in the same pot until the onions turn translucent.
  4. Spice is nice: Add the curry powder and ground coriander, stirring well to coat the onions and garlic.
  5. Chicken returns: Pop the browned chicken pieces back into the pot, stirring to ensure they're covered in the spice mix.
  6. Veggie time: Layer the carrots, potatoes, and bell pepper on top of the chicken.
  7. Saucy touch: Pour over the chopped tomatoes and chicken broth.
  8. Simmer and enjoy: Cover the pot and let it simmer for about 2 hours. Resist the urge to stir - the layered effect is part of the potjie charm!
  9. Season's greetings: Add salt and pepper to taste, giving the pot a gentle stir.
  10. Serve it up: Dish up your beautiful chicken potjie with some rice, garnishing each serving with fresh parsley.