Spicy Chicken Stew with Vegetables

Spicy Chicken Stew with Vegetables

15 mins

55 mins

6 people

Need a good idea for a nourishing family dinner? Try this mildly spicy chicken stew with green peppers, beans and carrots - the family will love its rich, tasty gravy and gentle curry flavours. Serve with pap or rice.

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  • 15 ml vegetable oil
  • 6 chicken pieces
  • 1 onion finely chopped
  • 1 tbsp Rajah Flavourful & Mild curry powder
  • 3 carrots peeled and sliced
  • 2 cups water
  • 1 Knorrox chicken stock cube
  • 2 handfuls green beans cut in half
  • 2 tbsp Knorr Minestrone Soup


  1. Heat oil in a medium size pot and fry the chicken pieces until well browned on all sides then remove from the pot and set aside.

  2. Add the onion and green pepper and fry until soft.

  3. Add the Rajah Flavourful & Mild curry powder and fry for 1 minute, stirring constantly.

  4. Add the carrots, water, stock cube and chicken to the pot. Bring to the boil then reduce the heat and allow to simmer covered for 25 minutes.

  5. Add the green beans and simmer for a further 15 minutes or until the chicken is tender and the beans are cooked.

  6. Mix the soup powder with a little water to form a smooth paste and stir into the stew, then allow to simmer until thickened. Serve with rice or pap.

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