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Ingredients

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Curried Chicken Walkies:

  • Sunflower oil 90 ml
  • Onions (finely chopped) 250 g
  • 1 kg Chicken feet (cleaned)
  • Garlic (crushed) 7 g
  • Ginger (crushed) 5 g
  • Robertsons Turmeric
    Robertsons Turmeric
    2 g
    Added to cart: Robertsons Turmeric
  • Cumin (ground) 2 g
  • Coriander (ground) 2 g
  • Garam Masala 2 g
  • Robertsons Medium Rajah
    Robertsons Medium Rajah
    7 g
    Added to cart: Robertsons Medium Rajah
  • Robertsons Cinnamon
    Robertsons Cinnamon
    3 g
    Added to cart: Robertsons Cinnamon
  • Knorr Tomato Pronto
    Knorr Tomato  Pronto
    150 g
    Added to cart: Knorr Tomato Pronto
  • Knorr Chicken Stock Granules
    Knorr Chicken Stock Granules
    16 g
    Added to cart: Knorr Chicken Stock Granules
  • Water 850 ml

Cheese and Corn Dumplings:

  • Flour 1.3 kg
  • Sugar 125 g
  • 12.5 Instant yeast
  • Knorr Aromat Original
    Knorr Aromat Original
    20 g
    Added to cart: Knorr Aromat Original
  • Knorr Classic White Sauce
    Knorr Classic White Sauce
    65 g
    Added to cart: Knorr Classic White Sauce
  • Corn kernels (frozen) 100 g
  • Water (lukewarm) 937 ml
  • Cheddar cheese (grated) 200 g
  • 4 L Cooking water

Preparation

  1. Curried Chicken Walkies:

    • 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 a further 2 min.
    • Add the Knorr Tomato Pronto, Knorr Chicken Stock Granules and water and bring to the boil, then simmer for 30–35 min or until the chicken feet are cooked.
  2. Cheese and Corn Dumplings:

    • For the cheese and corn dumplings, mix the flour, sugar, yeast, Knorr Aromat Original and Knorr Classic White Sauce Powder together. Add the corn kernels and the water. Knead the dough until smooth. Add the cheese and mix. Place into a bowl, cover with plastic and let it rest for 30 min. Knock down the dough, shape into dumplings and put into a greased muffin pan.
    • In a pot, bring the cooking water to the boil. Place the dumpling tray in the boiling water on top of a bowl, cover the pot with the lid and boil for 2 hours or until dumplings are cooked.
  3. Chef's Tip:

    • Remove the nails from the chicken feet.
    • Protein option: Chicken gizzards can be used instead of chicken feet.