Place cleaned chicken feet into a pot together with the Knorrox Chicken Stock Cube, cover with water, then bring to the boil and allow to simmer for 15-20 minutes.
Remove from the water and set aside.
Heat oil in a pot and fry the onion and green pepper until tender, add the Rajah Medium Curry Powder and the Robertsons Chicken Spice and fry for 2 minutes, stirring continuously to release the flavours and aroma.
Add the chicken feet to the pot, stir well to coat the chicken feet in all of the spices and allow to cook for a further 10 minutes.
Stir in the Robertsons Mixed Herbs and cook for a further 5 minutes to make the chicken feet crispy.