Curried chicken, pumpkin and spinach stew

Curried Chicken, Pumpkin and Spinach Stew

Serves: 4 – 6


1 Tbsp. (15 ml) of Cooking Oil
1 Onion, chopped
1 Tbsp. (15 ml) of Rajah Mild & Spicy Curry Powder
2 Tomatoes, chopped
4 Chicken Pieces
1 kg of Butternut, peeled and cubed
1½ Cups (375 ml) of Water
1 Knorrox Chicken Stock Cube
1 Bunch of Spinach, cleaned and chopped


  1. Heat up the oil in a large pot and fry the onion until brown.
  2. Add the Rajah Mild & Spicy Curry Powder and tomatoes, and fry for two minutes.
  3. Add the chicken pieces and fry until well browned.
  4. Add the butternut, water and Knorrox Chicken Stock Cube, stir well and bring to the boil.
  5. Simmer for 30 minutes with the lid on, stirring occasionally.
  6. Add the chopped spinach, stir well and simmer for a further five minutes.
  7. Serve with pap or rice.

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