2 cloves garlic, chopped (crushed to a paste on a pinch of salt)
2 Tbsp. (30 ml) Rajah Medium Curry Powder
2 tsp. (10 ml) Robertsons Chicken Spice
1 tomato chopped
½ red pepper chopped
2 carrots chopped
500 g mixed chicken pieces
2 sweet potato, peeled & chopped
1 Knorrox Chicken Stock Cube (crushed and stirred to completely dissolve in a cup of hot water)
2 cups (250 ml) water
2 Tbsp. (30 ml) Knorr Tasty
2 tsp (10 ml) sugar
Pinch of Thyme
Pinch of ground pepper (pepper corns)
Chicken Soup with Chicken Spice dissolved in 4 Tbsp. (60 ml) of water to thicken
In a pot, brown the onion in oil until soft.
Add the Rajah Curry Powder and vRobertson’s Chicken Spice.
Add garlic paste and fry for about two minutes.
On high heat, add the chicken pieces and tomato and fry for two minutes or until well browned.
Add the carrots, sweet potatoes and chopped peppers.
Add the Knorrox Chicken Stock Cube. Stir well and , drop the temperature to moderate or low.
Allow to simmer for 30 minutes with the lid on.
Just before serving, add the dissolved Knorr Tasty Soup powder to the pot to thicken.
Add thyme, pepper and sugar.
Allow to simmer for 5 minutes.
Serve with pap or rice.
Tips for Cooks:
Spices are made from hardy plants (almost like sticks that are dried). Therefore, they need to be fried to infuse the flavours and release aromas. DO NOT, however, cook with water.
When adding salt to paste your garlic, consider the amount that you're using because your soup and cubes already contain a lot of salt.
Thyme is a HERB and most herbs are LEAVES and are therefore much softer. They are to be added very close to the completion of the dish in order to retain the flavours, nutrition and aromas. The less cooking, the better.
A teaspoon or so of SUGAR is always helpful when cooking dishes with tomato or tomato paste. This helps to neutralise the acidity of the tomato.