Description
A rich, creamy curry with crayfish, chicken, and soft potatoes makes this potjie a family favorite. Simple to make and packed with flavor.
Ingredients
Units
Scale
- Crayfish or Crayfish Tails - your amount
- Chicken breast fillet - cut into cubes
- 3 Onions - diced
- 3 Tomatoes - diced
- 1 Green pepper - diced
- Minced garlic - 1-2 tsp
- Minced ginger - 1 tsp
- 2 tbsp Tomato paste
- 2 tsp Curry powder (adjust to taste)
- 1 tsp Jeera (cumin seeds)
- 1 tsp Coriander seeds
- 1 cup Fish stock
- 6-8 Potatoes - peeled and cubed
- Fresh Coriander - chopped
- 1/2 cup Fresh cream
- Salt and pepper - to taste
- 2-3 tbsp Oil (for cooking)
Instructions
- Heat 2–3 tbsp oil in a large Potjie pot (or a heavy-bottomed pot) over medium heat.
- Toss in 3 diced onions, 3 diced tomatoes, 2 tbsp tomato paste, 1 diced green pepper, minced garlic and ginger, 1 tsp jeera, 1 tsp coriander seeds, and 2 tsp curry powder.
- Stir it together and let it simmer, lid on, for about 10 mins.
- Add cubed chicken breast and your crayfish (or tails), plus 6–8 cubed potatoes, and pour in ½ cup fish stock.
- Cover and cook for around 20 mins, stirring occasionally so nothing sticks.
- Pour in ½ cup fresh cream, sprinkle with chopped coriander, salt, and pepper to taste.
- Add a little extra fish stock if it seems dry. Let it cook for another 10–15 mins.
- Remove from the heat, let it cool slightly, and enjoy straight from the potjie.
Notes
Created, Prepared, Tried, and Tested by Denzy
