Go Back Email Link
–+ servings

Curried Umleqwa – Chicken and Creamy Samp

Servings 4
Difficulty Beginner
Total Time 2 hours 30 minutes

COOK MODE

Prevent you screen from going dark

SERVING SIZE

TIMER

Look for the timer triggers in the recipe method

PRINT RECIPE

Click To Print

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.