Ingredients:
- 500g chicken pieces (thighs, drumsticks, breasts or a mix)
- 2 tsp (10 ml) chicken spice
- 2 Tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped
- 1 green or yellow pepper, chopped
- 1 Tbsp (15 ml) garlic and ginger paste
- 1 Tbsp (15 ml) mild curry powder
- 1 tsp (5 ml) ground paprika
- 2 large tomatoes, chopped or grated
- 1/2 medium cabbage, cut into wedges
- 2 Tbsp (30 ml) cream of chicken soup powder
- 2 cups (500 ml) chicken stock or water
- Salt and pepper to taste
- Pap or rice for serving
Method:
Season the chicken pieces with chicken spice.
Heat the vegetable oil in a large pot over medium heat. Add the seasoned chicken pieces to the pot. Cook for about 5-7 minutes, turning occasionally, until the chicken is browned on all sides. Remove and set aside.
Add the chopped onion and green/yellow pepper and cook until it becomes soft and translucent, about 5 minutes. Add the garlic and ginger. Cook for another 1-2 minutes until fragrant. Stir in the curry powder and ground paprika. Cook for another minute to toast the spices.
Add the chopped tomatoes to the pot. Cook until the tomatoes break down and form a thick paste, about 5-7 minutes. Add the chicken back to the pot.
Dissolve the soup powder in the chicken stock and add to the pot, bringing the mixture to a boil. Add the cabbage wedges. Reduce the heat to low and let it simmer for about 30 minutes or until the chicken is cooked through.
Taste and adjust the seasoning. Serve.
