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Chicken Curry Potjie

Chicken Curry Potjie

By WLR's Food Information Executive, Laurence Beeken

Traditionally cooked in a large pot, this Chicken Curry Potjie is a great way to be able to entertain and still enjoy a great meal by simply adding all the ingredients into a slow cooker (or into the oven on a low heat) and leaving it to simmer for a couple of hours until you're ready to enjoy!

Prep time 62 | serves 8 | 427 calories per serving

Ingredients

5 pumps Extra Virgin Olive Oil Spray
3 medium Onions
6 cloves Garlic
4 tsp Dry Garam Masala, ground
3 Dried Bay Leaves
3 tsp Coriander Seeds, ground
1 tsp Fennel Seeds, ground
2 Cinnamon Sticks
5 medium Tomatoes
200g Tomato Paste
1 Bottle (750ml) Red Wine
1kg Chicken Thigh, meat only
4 medium Baking Potatoes
2 tsp Granulated White Sugar
2 tsp Table Salt
¼ tsp Freshly Ground Black Pepper

Method

  1. Peel and finely chop the onions. Peel and crush the garlic. Cut the potatoes in half.
  2. Saute the onions and garlic until soft using the spray oil, then add the spices and cook together for a couple of minutes. Add tomatoes and tomato paste together with 125ml red wine. Simmer for 5 minutes.
  3. Add the chicken pieces and potatoes. Place the lid on your potjie, simmer on a low heat for about 45 minutes, checking the liquid level regularly, adding more red wine when needed. About 15 minutes before you are ready to eat add sugar & seasoning to taste.

Serve with wholemeal rice or cous cous.

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