Prep time
Cook time

A sure family favourite!


  • 3 Tbsp (45ml) vegetable oil
  • 1 medium onion, finely chopped
  • 1 tsp (5ml) crushed garlic and ginger
  • 3 Tbsp (45ml) Masala
  • salt and fine black pepper
  • 500g Goldi chicken pieces
  • 1 tomato, peeled and chopped
  • 1 Tbsp (15ml) tomato paste
  • ½ cup (125g ) plain yoghurt or Inkomazi
  • 1 Tbsp (15ml) chicken stock
  • Pinch of sugar
  • 1 bunch of spinach, roughly chopped


  1. Heat oil in a medium pot and fry the onions.
  2. Fry over high heat for 5 minutes, stirring until golden.
  3. Add the garlic and ginger.
  4. Lower the heat and add the masala.
  5. Season with salt and pepper and stir.
  6. Add chicken pieces.
  7. Stir in tomatoes and tomato paste.
  8. Add the chicken stock.
  9. Cover and cook on low heat for 10 minutes.
  10. Add a pinch of sugar.
  11. Add chopped spinach and stir to wilt.
  12. Cover and cook for 3 minutes.
  13. Serve with pap or rice.
TIP: Grate the onion and tomatoes finely to speed up cooking time.