Fiery chicken curry to feed a crowd.

Ingredients

• 12 chicken pieces
• 30 ml (2 Tbsp.) sunflower oil
• 1 onion, chopped
• 10 ml (2 tsp.) Pakco Masala Traditional Curry Powder
• 10 ml (2 tsp.) Bisto Corn Flour
• 250 ml (1 cup) water
• 1 x 400 g Rhodes Quality Chakalaka Hot & Spicy
• 2 generous handfuls of fresh coriander, chopped

To serve: cooked rice or pap

Method

1. Heat the oil in a saucepan and brown the chicken pieces in batches on all sides until evenly browned.
2. Reserve to one side.
3. In the same saucepan, fry the onions until softened.
4. Add the Pakco Masala Traditional Curry Powder and stir well.
5. Add the chicken back to the pan.
6. Add the Rhodes Quality Chakalaka Hot & Spicy and stir to mix.
7. Mix the Bisto Corn Flour powder with the water and whisk until smooth.
8. Add to the saucepan.
9. Bring the sauce to the boil and then reduce the heat to a simmer.
10. Continue to cook over a gentle heat for about 35 minutes or until the chicken is cooked through.
11. Season to taste and stir in the chopped coriander.
12. Serve over rice or pap.