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If you are ready for a taste explo­sion, this piquant, zesty potjie will give your taste buds a good workout.The slightly smoky taste of the bacon, com­bined with a mild hint of sweet from the honey and the fiery curry spices will ensure that this recipe will be stored amongst your favourites.


700g-​1kg chicken pieces
4 medium onions finely chopped
250 gram bacon, chopped
1 chili, chopped
4 cloves gar­lic, chopped
6 medium car­rots, chopped
5 all­spice corns (pimento)
750 gram cubed but­ter­nut
1 cubed sweet potato
1 cup chopped cel­ery
1 Cup peas
1 cup chopped mushrooms

In a cup mix the fol­low­ing ingredients

2 tea­spoons curry pow­der
1 cube chicken stock
1 table­spoon honey
1 tea­spoon dried ori­g­anum
2 tea­spoons dried pars­ley
Half a cup of hot water

Mix the ingre­di­ents well


Slowly fry the onions, gar­lic, bacon and chili until onions become translu­cent. Remove the onion mix from the pot and fry the chicken over high heat, until golden brown. Return the onion mix to the chicken pieces and reduce the heat. Add the pimento, and give your pot a good stir. Add the car­rots, sweet potato, but­ter­nut and cel­ery in lay­ers. Do not stir your potjie from now on. Pour the ingre­di­ents in the cup over the potjie. Let your potjie slowly sim­mer for an hour, and then add the peas and mush­rooms. Sim­mer for a fur­ther 15 min till done.

Serve with rice or yel­low rice.

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