Curried Umleqwa – Chicken and Creamy Samp

Servings 4
Difficulty Beginner
Total Time 2 hours 30 minutes

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SERVING SIZE

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INGREDIENTS

Chicken

Creamy Samp

  • 2 cups samp
  • 6 cups water
  • 150g margarine
  • 1 cup(s) milk
  • 2 Tbsp cream of mushroom soup
  • 2 Tbsp Hinds Spices Spice for Rice
  • 7 Mushrooms, sliced
  • Handful cheddar cheese optional

METHOD

Creamy Samp

  • Soak samp in boiling water overnight or for at least 2 hours before cooking.
  • Drain samp after soaking and place it in a pot.
  • Add boiling water and Hinds Spice for Rice.
  • Bring to a boil. Once boiling reduce heat and allow to simmer for 2 hours or until soft. Stir every 30 minutes. Add water while cooking if necessary.

Chicken

  • Heat 2 Tbsp of oil in a medium - large pot.
  • Add onion, pepper, Hinds Chicken Spice and Hinds Mixed Herbs and fry until onions are soft.
  • Add the chicken, allow it to become coated with spices and brown the chicken.
  • Add water and stock cubes, cover and cook until chicken is cooked. Top up with water if necessary.

In a separate saucepan:

  • Add butter and mushrooms, sauté until soft.
  • In a cup, mix cream of mushroom soup with milk until dissolved.
  • Pour mixture into saucepan and allow mushroom sauce to thicken.
  • Add thickened mushroom sauce to cooked samp, add cheese then mix together well and serve with the chicken.

Chef's Tip

  • Don’t skip soaking step for the samp as this will increase the cooking time.