Author: Luyanda Mafanya - @cookingwithluyanda

DifficultyBeginnerYields4 ServingsTotal Time2 hrs 30 mins
Curried Umleqwa hard body chicken on creamy samp

Ingredients

Chicken
 1 whole chicken, cut into pieces
 1 onion, finely chopped
 1 green pepper, chopped
 2 Tbsp Hinds Spices Chicken
 1 Tbsp Hinds Spices Mixed Herbs
 1 Sachet Bull Brand Chicken Seasoning
 750ml of water
Creamy Samp
 2 cups samp
 6 cups water
 150g margarine
 1 cup milk
 2 Tbsp cream of mushroom soup
 2 Tbsp Hinds Spice for Rice
 6-8 Mushrooms, sliced
 Handful cheddar cheese (optional)

Method

Creamy Samp
1

1 Soak samp in boiling water overnight or for at least 2 hours before cooking.

2

2 Drain samp after soaking and place it in a pot.

3

3 Add boiling water and Hinds Spice for Rice.

4

4 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
5

1 Heat 2 Tbsp of oil in a medium - large pot.

6

2 Add onion, pepper, Hinds Chicken Spice and Hinds Mixed Herbs and fry until onions are soft.

7

3 Add the chicken, allow it to become coated with spices and brown the chicken.

8

4 Add water and stock cubes, cover and cook until chicken is cooked. Top up with water if necessary.

In a separate saucepan:
9

1 Add butter and mushrooms, sauté until soft.

10

2 In a cup, mix cream of mushroom soup with milk until dissolved.

11

3 Pour mixture into saucepan and allow mushroom sauce to thicken.

12

4 Add thickened mushroom sauce to cooked samp, add cheese then mix together well and serve with the chicken.

Chef's Tip
13

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

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Ingredients

Chicken
 1 whole chicken, cut into pieces
 1 onion, finely chopped
 1 green pepper, chopped
 2 Tbsp Hinds Spices Chicken
 1 Tbsp Hinds Spices Mixed Herbs
 1 Sachet Bull Brand Chicken Seasoning
 750ml of water
Creamy Samp
 2 cups samp
 6 cups water
 150g margarine
 1 cup milk
 2 Tbsp cream of mushroom soup
 2 Tbsp Hinds Spice for Rice
 6-8 Mushrooms, sliced
 Handful cheddar cheese (optional)

Directions

Creamy Samp
1

1 Soak samp in boiling water overnight or for at least 2 hours before cooking.

2

2 Drain samp after soaking and place it in a pot.

3

3 Add boiling water and Hinds Spice for Rice.

4

4 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
5

1 Heat 2 Tbsp of oil in a medium - large pot.

6

2 Add onion, pepper, Hinds Chicken Spice and Hinds Mixed Herbs and fry until onions are soft.

7

3 Add the chicken, allow it to become coated with spices and brown the chicken.

8

4 Add water and stock cubes, cover and cook until chicken is cooked. Top up with water if necessary.

In a separate saucepan:
9

1 Add butter and mushrooms, sauté until soft.

10

2 In a cup, mix cream of mushroom soup with milk until dissolved.

11

3 Pour mixture into saucepan and allow mushroom sauce to thicken.

12

4 Add thickened mushroom sauce to cooked samp, add cheese then mix together well and serve with the chicken.

Chef's Tip
13

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

Curried Umleqwa – Chicken and Creamy Samp
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