|1||whole chicken — cut into portions|
|2||stock cubes — chicken|
|1||onion — large, sliced|
|1||green pepper — large, cubed|
|250 g||button mushrooms — sliced|
|salt and freshly ground black pepper — to taste|
|10 ml||curry powder|
|1||packet cream of mushroom soup|
Place chicken portions
in a large heavy based saucepan.
Add water and bring to
Add chicken stock
cubes, lower heat, cover and simmer gently for 2 hours.
Replenish water if
Add onions, green
peppers and mushrooms, season with salt, pepper and curry powder.
Dissolve mushroom soup
in a bit of cold water and add to the stew, continue to simmer gently for a
further 30 minutes, until chicken is soft and falls off the bones.
Serve on ting, pap or idombolo.
Move! tip: Hand-raised chickens are available from downtown
butcheries or township merchants. They are also popularly known as hard bodies
because of the toughness of the meat.