Sweet & Sour Chicken Stew2015-05-27
- Cuisine: Family
- Course: Main Course
- Skill Level: Intermediate
- Servings : 10
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:10 h
- 3 tbsp of oil
- 1 chicken (de-boned) or 5 chicken breasts, cubed
- 6 fresh curry leaves
- 2 onions, chopped
- 1 tsp of mustard seeds
- 2tsp of garlic, crushed
- 1tsp of turmeric
- 2 tsp of Royco Chicken Mchuzi mix
- 250 ml of pineapple juice, freshly blended
- 250 ml of coconut milk
- Salt and black pepper, to taste
Heat the oil in a pan. Add the chicken and fry, turning occasionally, until golden. Remove from the pan and set aside.
Add the fresh curry leaves to the pan and fry, stirring occasionally, until deeply pungent.
Add the onions, mustard seeds, garlic and turmeric. Stir and cook until the onions soften.
Return the chicken to the pan, season with salt and black pepper and stir.
Mix the Royco Usavi mix chicken flavour and pineapple juice well. Add to the chicken and then add the coconut milk.
Stir and bring to a boil. Reduce the heat, cover and simmer until thick and saucy.
Serve with rice or sadza.