Chicken, Sweet Potato and Corn Sishebo

Prep 15 Mins, Cook 50 Mins, 10 Ingredients, Serves: 4 - 6


  • 1 Tbps. (15 ml) cooking oil
  • 1 onion, chopped
  • 1 Tbsp. (15 ml) Rajah Medium Curry Powder
  • 1 tsp (5 ml) Robertsons Barbeque Spice
  • 6 chicken pieces cut in half
  • 2 sweet potatoes, peeled and cubed
  • 2 cups (500 ml) water
  • 1 Knorrox Chicken Stock Cube
  • ½ cup frozen corn
  • 2 Tbsp. (30 ml) Knorr Brown Onion Soup


  • Heat cooking oil in a pot and fry the onion until soft.
  • Add the Rajah Medium Curry Powder and Robertsons Barbeque Spice and allow to fry for one minute to release the flavour and aroma.
  • Add the chicken pieces and fry until well browned on all sides.
  • Add the sweet potatoes, water and Knorrox Chicken Stock Cube.
  • Bring to the boil and allow to simmer partially covered for 20 minutes or until the vegetables are tender.
  • Just before serving mix the Knorr Brown Onion Soup with four tablespoons of water to form a smooth paste, add it to the pot together with the frozen corn and allow to simmer for ten minutes until thick.
  • Serve with rice or pap.