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Ingredients

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Step 1

Step 2

  • Maize meal 1.3 kg
  • Water (boiling) 2.5 l

Step 3

Preparation

  1. Step 1

    Chicken Stew:
    1. In a large bowl, mix together flour and 25 g Knorr Professional Chicken Soup. Place chicken in a bowl and coat well with soup mix.
    2. Heat half the oil in a pot, add the coated chicken pieces and fry on medium heat until golden brown. Remove the chicken from the pot, add the remaining oil and fry the onions until soft, add garlic and cook for a minute. Add Robertsons Rajah Medium Curry Powder and cook for 2 min. Return the chicken to the pot. Add Knorr Tomato Pronto, vegetables (potatoes and carrots) water and Knorr Professional Chicken Stock Granules. Bring to the boil and simmer for 30 min or until the chicken is cooked. Add Robertsons Parsley and remaining 15 g Knorr Professional Chicken Soup mixed with a little cold water to thicken. Simmer for 5 min.
  2. Step 2

    Pap:
    1. Whisk half of the maize meal into the boiling water, reduce the heat, cover and simmer for 10 min.
    2. Open and whisk in the rest of the maize meal well, cover and let it cook for a further 8 – 10 min.
  3. Step 3

    Chakalaka:
    1. In a pot, heat the sunflower oil and fry the onions until soft and browned.
    2. Add the garlic, Rajah Medium Curry Powder and cook for 2 min.
    3. Add the green pepper, carrots, cabbage, Knorr Tomato Pronto and Robertsons Chicken Spice, and simmer for 10 min.
    4. Add the baked beans and chopped chillies, and simmer for 2 min.
  4. Chefs Tip

    Potatoes can be replaced with butternut.
    Protein option: Stewing beef or lamb can be used instead of chicken.