Cornish Chicken Curry in Potjie

 

Ingredients:

• 1 kg (2.2 lbs) chicken pieces (thighs, drumsticks, or mixed)
• 2 tbsp oil (vegetable or olive oil)
• 2 onions, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2–3 tbsp curry powder (mild, medium, or hot based on preference)
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp paprika
• 1–2 fresh chilies, chopped (optional)
• 3 large tomatoes, chopped (or 1 can of chopped tomatoes)
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, sliced
• 1 cup (250ml) chicken stock
• 1 cup (250ml) coconut milk (or cream)
• Salt and pepper to taste
• Fresh cilantro for garnish

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Instructions:

1. Prepare the Fire and Potjie:

   • Light your fire and let the coals burn down to a moderate heat.
   • Place the potjie pot over the coals to heat up.

2. Sauté

   • Add the oil to the potjie and heat.
   • Fry the onions until golden and soft.
   • Add garlic, ginger, and chilies, stirring for about 2 minutes.

3. Add Spices:

   • Stir in curry powder, cumin, coriander, turmeric, and paprika.
   • Cook for another 1-2 minutes to release the spices' aroma.

4. Brown the Chicken:

   • Add chicken pieces to the potjie and brown them on all sides.

5. Add Vegetables and Liquids:

   • Layer the tomatoes, potatoes, and carrots over the chicken.
   • Pour in the chicken stock and coconut milk. Season with salt and pepper.
   • Do not stir once layered.

6. Simmer:

   • Cover the potjie with its lid and let it simmer for 1.5 to 2 hours.
   • Check occasionally to ensure the potjie isn’t too dry; add more stock if needed. Avoid stirring to keep the layers intact.

7. Serve:

   • Once the chicken is tender and the flavors have melded, garnish with fresh cilantro.
   • Serve with rice, pap, or freshly baked bread.

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Tips:

• For a richer flavor, marinate the chicken in the spices and some yogurt for a few hours beforehand.
• Adjust the heat by controlling the number of coals under the potjie.