Sweet and Sour Chicken Stew

• Recipe serves:10
• Preparation time10 min
• Cooking time60 min

Ingredients

• 3 Tbsp. (45 ml) of oil (or ghee)
• 1 chicken (de-boned) OR 5 chicken breasts, cubed
• 6 fresh curry leaves
• 2 onions, chopped
• 1 tsp. (5 ml) of mustard seeds
• 2 tsp. (10 ml) of garlic, crushed
• 1 tsp. (5 ml) of turmeric
• 2 tsp. (10 ml) of Royco Chicken Mchuzi mix ,
• 1 cup (250 ml) of pineapple juice, freshly blended
• 1 cup (250 ml) of coconut milk
• Salt and black pepper to taste

Method

• Heat the oil or ghee 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 Chicken Mchuzi mix 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 naan.

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