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The sweetness of the mango goes great with the coconut milk, this is a great combination of flavours and a crowd pleaser.


  • 1 tot olive oil
  • 1 onion, chopped
  • 2 peppers, chopped (red and yellow)
  • 6 – 8 skinless chicken thighs
  • 2 garlic cloves, chopped and crushed
  • 1 tot freshly grated ginger
  • Salt and pepper to taste
  • 1 tot medium curry powder
  • 1 tin coconut milk
  • 1 mango, cut into blocks


  1. Heat the oil in your potjie and fry the onion and peppers until soft.
  2. Add the chicken pieces and let them fry with the meat side down in order to get a bit of colour on the chicken. Next season the chicken with salt, pepper and curry powder.
  3. Add the garlic and ginger and fry for another minute.
  4. Add half of the mango blocks and coconut milk, place the lid on top and let this simmer on low heat for 30 – 40 minutes.
  5. Open the potjie, add the rest of the mango and let it simmer for about 15 minutes without the lid.
  6. Serve the potjie with fresh roosterkoek on the side.



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