Windhoek Chicken Curry Potjie

Windhoek_Dishfood_20This Windhoek Draught Chicken Curry Potjie is the perfect dish to make if you’re out camping with your family and friends.

Chicken Potjie Curry Recipe

Serves 6-8 hungry campers.


  • 16 chicken thighs with skin on
  • 4 teaspoons of crushed garlic and ginger paste
  • ¼ cup of salted butter
  • ¼ cup of extra virgin olive oil
  • 5 medium onions, peeled and quartered lengthways
  • 6 medium potatoes peeled and quartered
  • 1 punnet waterblommetjies (optional)
  • 1 heaped tablespoon garam masala
  • 1 heaped tablespoon finely ground cumin
  • 1 tbsp dried chilli flakes
  • 1 teaspoon fresh thyme leaves
  • 1 heaped tablespoon chicken stock powder
  • 2 x 440ml Windhoek Draughts
  • 1 cup of cream
  • Freshly ground black pepper and salt to taste
  • Jasmine rice to serve


  1. Melt the butter and add the olive oil in a Number 3 potjie over a medium heat and add half the chicken thighs, skin side down. Turn the pieces after the skin has browned nicely. Brown the bone side and remove with a pair of tongs. Repeat with the other half of the chicken thighs.
  2. Add the garam masala, cumin, garlic, ginger paste and chilli flakes to the leftover oils in the pan and fry for a minute, then deglaze the potjie with one of the Windhoek Draughts.
  3. Now add your chicken thighs, bone side down, and arrange them evenly, placing the potatoes on top of them, and the onions last.
  4. Mix the chicken stock powder with the 2nd Windhoek Draught and pour over the chicken and vegetables. Now add the thyme leaves, salt and pepper to taste and cover with the lid slightly open, turning down the heat so that it can simmer for the next hour.
  5. Check the potjie every 15 minutes to make sure it is not simmering too much, or getting too dry. Add a little extra beer if it gets too dry – about a ¼ cup.
  6. After an hour has passed, add the cream, and if you have waterblommetjies, this is when you add them. Spread them evenly on top of the onions, season with salt and pepper, simmer for 30 minutes while stirring very carefully to make sure the sauce mixes with the cream, but without moving the meat and veg around too much. Simmer with the lid slightly open.
  7. Serve on a bed of fluffy jasmine rice in a deep bowl, with a dollop of finely chopped red onion, fresh chilli and coriander sambal. Tuck in and enjoy!

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