Chicken and samp curry

By Hope Malau
09 September 2015

Put everything in the pot and come back to stir and add water if necessary, then go back to whatever you were doing.

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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