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Step 1

  • Oil 100.0 g
  • Onions 300.0 g
  • Chicken necks 2.0 kg

Step 2

  • Water 250.0 ml
  • Diced vegetables 500.0 g
  • Loaves of bread 4.0 whole

Step 3

  • Water 1.1 l
  • Salt 3.0 g
  • Milk or cold water 500.0 ml
  1. Step 1

    • Finely chop the onion. Clean and prepare chicken necks.
    • Heat the oil in a pan, add the onions, Knorrox All-in-One Spice, Robertsons Rajah Medium Curry Powder and chicken necks and fry for 8 - 10 min stirring occasionally to prevent mixture from sticking to the base of the pot.
  2. Step 2

    • Keep aside to prepare stew. Slice loaves into quarters.
    • Add the Knorr Tomato Pronto and water and bring to a low simmer and cook for about 20 to 30 min. Add the diced vegetables and cook for 10 min, remove from the heat, and set aside. Cut the loaves of bread into quarters and cut out the center of the quarter piece of bread and add this to the stew and mix it through.
  3. Step 3

    • Keep aside.
    • Prepare the Mash: Bring the water and salt to the boil, remove from the heat immediately. Add the cold water or milk. Add the Knorr Professional Mash Flakes and stir until combined. Put the lid on the pot and allow to stand for 2 min. Remove the lid give it one last stir and its ready to serve. To assemble the Kota, fill the center of the quarter bread with mash, followed by the chicken neck stew and serve in a grab-and-go container.
  4. Chef's Tip

    • Replace the mash with chips seasoned with Robertsons Chip and Potato Seasoning.
  5. Hint!

    • Save time by pre-portioning all the recipe ingredients.