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Method:

  • Sunflower oil 90.0 ml
  • Onion (finely chopped) 250.0 g
  • 1 kg Chicken feet (cleaned)
  • Garlic (crushed) 7.0 g
  • Ginger (crushed) 5.0 g
  • Cumin (ground) 2.0 g
  • Coriander (ground) 2.0 g
  • 2 g Garam masala
  • Water 850.0 ml
  • Samp 500.0 g
  • Water 4.0 l
  • Butter 50.0 g
  1. Method:

    • Heat the oil in a pot and fry onions until soft.
    • Add the chicken feet, garlic and ginger then cook for a further 2 min.
    • Add in the spices and cook for 2 min.
    • Add the Knorr Tomato Pronto, Knorr Chicken Stock Granules, 850 ml water and bring to a boil then simmer for 30–35 min or until the chicken feet are cooked. , and stir well.
    • Put the samp and 4 L water in a large pot and bring to the boil for 5 min, then simmer for 3 hours.
    • Add the butter, Knorr Aromat Original and Knorr White Sauce Powder
  2. Chef's Tip:

    • Be careful not to burn the spices.
    • Protein option: Chicken gizzards can be used instead of chicken feet.