Homemade chakalaka, chicken strips and roasted corn

Prep time
15min
Cook time
35min
Serves
4

Keep it local and lekker with this easy dinner or festive lunch.

Ingredients:

  • 1 Tbsp (15ml) olive oil
  • 2 onions, diced
  • 2 garlic cloves, minced
  • 3 Tbsp (45ml) mild curry powder
  • 2 tsp (10ml) dried herbs
  • 1 green pepper diced
  • 4 medium carrots, peeled and grated
  • 1 can (400g) chopped tomatoes
  • 1 can (400g) baked beans
  • +- 450g Ghost Pepper Crumbed Chicken Strips
  • 4 corn on the cob, roasted

Method:

  1. Add olive oil to a pot and fry the onions and garlic until softened. Add the curry powder and dried herbs and fry for a minute more.
  2. Add the green pepper and carrots, and fry for a few seconds to maintain their crunch.
  3. Add the chopped tomatoes and cook for 5-10 minutes.
  4. Remove from the heat, add the baked beans and season with salt and pepper. Set aside.
  5. Cook Ghost Pepper Crumbed Chicken Strips from frozen at 180°C in the airfryer for 10-14 minutes or 12-15 minutes in the oven at 180°C. Turn the chicken halfway through the cooking time. Once the chicken is cooked, rest for 1-2 minutes.
  6. Serve Ghost Pepper Crumbed Chicken Strips with chakalaka and roasted corn.