Chicken and samp curry

By Hope Malau
26 January 2017

What’s for dinner tonight? This curry is a budget-friendly, easy-to-make dish.

Serves: 4-6 Preparation: 5 min Cooking: 2 hrs

  •  300 g samp, soaked overnight
  • 1 onion, chopped
  • 400 g tin chopped tomatoes
  • 4 chicken breasts, sliced
  • 5-cm ginger, grated
  • 10 ml (2 t) cumin seeds
  • 10 ml (2 t) turmeric
  • 3 garlic cloves, chopped
  • 10 ml (2 t) curry powder
  • 750 ml (3 c) chicken stock
  • 1 green chilli, chopped
  • salt and pepper
  • handful parsley, chopped

  1. Place the samp, onion, tomato, chicken, ginger, cumin, turmeric, garlic, curry powder, stock and chilli in a large pot over medium heat. Bring to a boil and reduce heat to simmer for 2 hours or until the samp is tender. Keep stirring and adding water to ensure it doesn’t burn.
  2. Season with salt and pepper and sprinkle parsley over.

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