Bbbbrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr! The cold has arrived, and there’s only one way to fight back-and it’s with a hearty Mango and chicken potjie recipe.
This Mango and chicken potjie recipe is the perfect way to turn a cold, rainy Monday evening into a soul-warming feast. it’s got that perfect balance of sweet and savoury, with a little spice to chase away the chill.
How to make a hearty Mango and chicken potjie
Mango Chicken Potjie
Serves: 4-6
Preparation time: 20 minutes
Cooking time: 1 hour 20 minutes
Ingredients:
- Olive oil, for cooking
- 8 mixed chicken pieces
- Salt and pepper
- 1 onion, chopped
- 2 garlic cloves, crushed
- 15 ml (1 tbsp) fresh ginger, finely grated
- 30 ml (2 tbsp) medium curry powder
- 400 g tin coconut milk
- 250 ml (1 cup) mango juice
- 125 ml (½ cup) mango- or original chutney
- 500 g pack baby potatoes, halved
- 300 g pack baby carrots
- 1 mango, peeled and cubed
- 5 ml (1 tsp) cornflour
- Handful thyme, leaves picked
- Juice of 1 lemon, to taste
Method:
- Heat a splash of oil in a potjie over hot coals and fry the chicken in batches until browned. Season with salt and pepper. Keep aside.
2. Add the onion and fry for about 5 minutes or until browned. Add the garlic, ginger and curry powder and fry for 1 minute. Season with salt and pepper.
3. Stir through the coconut milk, mango juice and chutney. Return the chicken and mix through the sauce. Top with the baby potatoes and carrots. Season with salt and pepper.
4. Add half of the mango blocks. Cover with a lid and simmer on medium heat for about 45 minutes or until veggies are tender and chicken is cooked.
5. Combine the cornflour with a little cold water to form a smooth paste. Stir through the potjie. Add the remaining mango, thyme and lemon juice. Simmer for about 15 minutes without the lid until the sauce has thickened slightly.
Serving suggestion:
- Serve with rice or chunky bread.
To substitute fresh mango with dried mango:
- The fresh mango can be substituted with dried mango if necessary. Pour 1/2 cup of boiling water over 150 g dry mango and allow to stand for 5 minutes, drain and chop into smaller pieces and use as per the recipe.
*This recipe was sourced from The South African Mango Growers’ Association