Curried chicken potjie with banana

SERVES: 6 TIME TO MAKE: Less than 2 hours

A particularly flavourful, aromatic curry.




  • 10 chicken drumsticks and thighs, skin on
  • 2 tbsp PnP self-raising flour
  • 1 tbsp masala spice
  • 3 tbsp PnP Canola oil, or sunflower oil
  • 2 large PnP red onions, sliced
  • 2 large PnP carrots, sliced
  • 375 ml PnP long-grain rice
  • 1 can PnP chopped tomato, 410g
  • 6 PnP bananas, peeled and sliced
  • 1 bunch coriander leaf, to serve

Cooking sauce

  • 1 packet Ina Paarman’s tikka curry coat and cook sauce, 200ml
  • 2 cups hot water
  • 1 tbsp chicken stock powder, or 2 sachets stock concentrate
  • 1 cup coconut milk


Step 1:

  • Trim excess fat from chicken and dust with a mixture of flour and masala spice.
  • Heat a no. 2 potjie over the coals, then add oil. Tilt potjie to coat base with oil.
  • Add chicken pieces and brown in 2 batches. Remove and set aside.
  • Add onions, carrots, any leftover masala spice and flour mixture to remaining oil in potjie and stir-fry until soft and aromatic.
  • Remove and set aside on a plate.

Step 2:

  • Start layering potjie; place half the chicken pieces back in pot and sprinkle over half the raw rice.
  • Add half the vegetables and half the tomatoes.
  • Cover with 3 sliced bananas.
  • Repeat layers with remaining potjie ingredients.
  • Mix curry sauce, hot water, chicken stock powder and coconut milk. Pour into pot.

Step 3:

  • Cover with a tight-fitting lid and pile hot coals on top of potjie (to make sure the contents cook evenly).
  • Slowly cook over moderate coals for 1½ hours. Don’t open lid until 1¼ hours of cooking has elapsed.
  • Top with fresh coriander leaves stripped from the stems, or coriander pesto and serve.

Ina’s tips:

  • Also excellent when cooked in the oven. Bake in a deep casserole orovenproof saucepan covered with a lid, at 180ºC for 1½ hours.
  • Improves with standing, like all curry dishes.
  • Delicious served with apple and/or tomato sambal salads.