Hearty Chicken and Onion Sishebo

Prep 10 Mins, Cook 55 Mins, 10 Ingredients, Serves: 4 - 6


  • 8 mixed chicken pieces
  • 2 Tbsp. (30 ml) cake flour
  • 2 Tbsp. (30 ml) Knorr White Onion Soup
  • 2 Tbsp. (30 ml) cooking oil
  • 1 Tbsp. (15 ml) Rajah Medium Curry Powder
  • 2 onions, sliced
  • 2 tsp (10 ml) tomato sauce
  • 1 cup water
  • 1 Knorrox Chicken Stock Cube
  • 2 tsp (10 ml) Robertsons Parsley


  • Place chicken pieces, cake flour and Knorr White Onion Soup together in a plastic bag and gently toss until the chicken is well coated.
  • Heat one tablespoon of oil in a pot, add the chicken pieces and fry until golden brown on all sides.
  • Remove the chicken from the pot and add the remaining tablespoon of oil.
  • Fry the Rajah Medium Curry Powder with the onions and tomato sauce until soft, stirring continuously.
  • Return the chicken to the pot and add the water and the Knorrox Chicken Stock Cube.
  • Bring to the boil, reduce heat and allow to simmer for 30 minutes.
  • Just before serving, add the Robertsons Parsley and extra Knorr White Onion Soup if necessary and allow to simmer for five minutes.
  • Serve with rice or pap.