Mandisas’ Spicy Chicken and Veg Sishebo

Prep 15 Mins, Cook 55 Mins, 16 Ingredients, Serves: 4 - 6


  • 3 Tbsp. (45 ml) cooking oil
  • 2 cloves garlic, crushed
  • 1 onion, chopped
  • ½ red pepper, chopped
  • ½ green pepper, chopped
  • ½ yellow pepper, chopped
  • 1 tsp (5 ml) Rajah Mild & Spicy Curry Powder
  • 1 tsp (5 ml) Robertsons Chicken Spice
  • 2 Knorrox Chicken Stock Cubes
  • 4 chicken pieces
  • 1 tomato, grated
  • 1 tsp (5 ml) lemon juice
  • 2 carrots, peeled and chopped
  • 2 potatoes, peeled and cubed
  • 1 Tbsp. (15 ml) Knorr Brown Onion Soup
  • 1 tsp (5 ml) teaspoon sugar


  • Heat oil in a pot and gently fry the garlic.
  • Add the onions and peppers and fry until soft
  • Add the Rajah Mild & Spicy Curry Powder and Robertsons Chicken Spice and fry for two minutes.
  • Crumble the Knorrox Chicken Stock Cubes into the pot, stir well and fry for a further two minutes.
  • Add the chicken pieces together with the grated tomato and lemon juice, place the lid on and allow to simmer for a few minutes until the chicken is well browned.
  • Then add the carrots and potatoes and a little water if necessary.
  • Place the lid back on and allow to simmer for 30 minutes, stirring occasionally, or until the chicken is cooked through and the vegetables are tender.
  • Mix the Knorr Brown Onion Soup with a little water to make a smooth paste and add it to the pot with the sugar and allow to simmer for a further five minutes.
  • Serve with rice or pap.