A HERITAGE WE CAN BE PROUD OF...
The Curry potjie originated in the late 19th-century South Africa as a fusion of Indian and Afrikaner culinary traditions, combining spices and techniques from both cultures. It became popular for communal gatherings and showcasing the rich diversity of flavours.
INGREDIENTS
3 Tbsp Sunflower Oil
⅔ Garlic Cloves, crushed
2 Celery Stalks, chopped
500 g Chicken Thighs
1 Green Pepper, chopped
1 x 50g IMANA Super-Sheba Curry Potjie Mix Sachet
160 g Tomatoes, chopped
275 ml Milk
275 ml Water
METHOD
Prepare all the ingredients - chop, slice & measure out everything.
Over hot coals, place the potjie pot & add oil.
Add in the celery, garlic and allow to cook for 3 - 4 minutes and remove.
Add in the chopped tomatoes & fry lightly for 2 - 3 minutes.
In a jug, mix in 1 IMANA Super-Sheba Potjie Mix for Curry sachet with water and milk and add to the potjie pot. Adjust the coals to ensure that the potjie is simmering over low heat, cover with the lid and simmer for 10 minutes.
Add the chicken pieces into the pot, cover and simmer for 15 - 25 minutes.
Season with salt & black pepper.
Serve with basmati rice.
