Durban Chicken Curry Potjie

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large potjie pot or heavy-bottomed pot over medium heat, then brown 800 grams of chicken thighs on all sides for about 8-10 minutes.

2. 2

   Remove the browned chicken and set aside, then add 2 chopped large onions to the pot and sauté them for 5-7 minutes until softened.

3. 3

   Stir in 4 minced garlic cloves, 2 tablespoons of grated fresh ginger, 3 tablespoons of Durban-style curry powder, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder, cooking for 1 minute until fragrant.

4. 4

   Pour in 400 grams of canned chopped tomatoes and 500 ml of chicken stock, bringing the mixture to a gentle simmer while scraping any browned bits from the bottom of the pot.

5. 5

   Return the browned chicken to the pot along with 2 peeled and cubed medium potatoes and 2 peeled and sliced carrots, ensuring the chicken is mostly submerged in the liquid.

6. 6

   Season the potjie with 1 teaspoon of salt and 0.5 teaspoon of black pepper, then reduce the heat to low, cover the pot, and simmer for 60-75 minutes, or until the chicken is tender and the potatoes are cooked through.

7. 7

   Garnish the Durban Chicken Curry Potjie with 0.25 cup of fresh chopped coriander before serving hot with rice or roosterkoek.