Curry and Rice Potjie


  • 500g boneless meat or 750g bone-in meat – you can use chicken, wors meat removed from its skin, beef, pork, whatever you like!
  • 4 Tbsp cooking oil
  • 2 onions, diced
  • 2–3 Tbsp curry powder (use whatever you prefer, mild, medium or hot)
  • 2 tomatoes, diced or 1 tin chopped tomatoes
  • 1 whole butternut, peeled, deseeded and cubed
  • 1 medium-size chilli, deseeded and chopped (optional)
  • 1 250g pack of Chef2Table, in whatever flavour you prefer
  • 4 cups vegetable stock 
  • Salt and Pepper


  1. Place the potjie over medium-hot coals to heat
  2. Move the pot to a low-medium heat area on the coals and add the onions and oil, fry for 5-6 minutes until soft
  3. Add the meat and curry powder and cook until nicely browned
  4. Add the tomatoes and chilli (if using) to the potjie and cook until the tomatoes are soft (about 5 minutes).
  5. Lay the butternut on top of the meat mixture and the Chef2Table MegaMeal over the butternut.
  6. Pour the stock into the potjie and partially cover with the lid. Leave to cook for 20-25 minutes until the rice is soft and all the liquid has evaporated. If needed, add more water and leave to cook for a further 10-15 minutes.
  7. Season with salt and pepper
  8. If you like, you can serve with tomato sambals, cucumber raita and papadom.