Monday, March 24, 2014

Chicken Curry Potjie

Cooking time

Ready in 50 minutes - 1 hour


• 2kg skinless chicken breasts or thighs
• 3 large grated onions
• 5 skinless tomatoes
• 1 large tin of tomato paste
• 4 heaped teaspoons of masala
• 3 bay leaves
• 2 dessert spoons of crushed garlic
• 1 tablespoon of coriander
• 1 teaspoon of fennel
• 2 large sticks of cinnamon
• 2 teaspoons of salt
• 2 teaspoons of sugar
• 1 litre of red wine
• 6 large potatoes cut in half


  1. Sauté your onions and garlic until soft, then add the spices and let simmer for a couple of minutes.
  2. Add tomatoes and tomato paste together with some of the red wine then simmer for about 5 minutes.
  3. Add chicken pieces and potatoes with a little more of the red wine.
  4. Place the lid on your potjie and simmer on a low heat for about 45 minutes, checking the liquid level regularly and adding more red wine when needed.
  5. About 15 minutes beofre you are ready to eat, add the sugar to taste.
  6. Serve on a bed of rice, cooked together with mustard seeds, turmeric and onion flakes for added flavour.


Why not try with FirstCape's Waterfront Bay Chardonnay Chenin ?

Posted by brandphoenix


  • Limited Release Shiraz Cabernet was £6.50, now £4.75 in Sainsburys

    Buy Now

  • Special Cuvee Cabernet Sauvignon and Sauvignon Blanc - Save £2.50 from £8.00 now down to £5.50. Available in Tesco

    Buy now from Tesco

Recent recipes