Curried Umleqwa – Chicken and Creamy Samp
![](https://hindsspices.co.za/wp-content/uploads/2024/05/Curried-Umleqwa-hard-body-chicken-on-creamy-samp.jpg)
COOK MODE
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SERVING SIZE
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Click To PrintINGREDIENTS
Chicken
- 1 whole chicken, cut into pieces
- 1 onion, finely chopped
- 1 green pepper, chopped
- 2 Tbsp Hinds Spices Chicken Spice
- 1 Tbsp Hinds Spices Mixed Herbs
- 1 sachet Bull Brand Chicken Seasoning
- 750ml water
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.