Pan-fried chicken

Prep time
Cook time

This recipe may sound simple, but it’s a fantastic way to serve chicken.


  • 1.5kg mixed chicken pieces, defrosted
  • 3 tbsp oil
  • 2 tsp dried mixed herbs
  • 3 tbsp chicken spice
  • 1 chicken stock pot
  Curried cabbage: 
  • 2 tbsp oil
  • 1 onion, sliced
  • ½ head cabbage, shredded
  • ¼ tsp ground turmeric
  • 1 tbsp curry powder
  Tomato salsa:  
  • 4 salad tomatoes, chopped
  • 1 green pepper, chopped
  • 1 onion, finely chopped
  • 10g fresh coriander, chopped
  • 2 tbsp red wine vinegar
  • 2 green chillies, minced
  • salt and pepper
  • pap to serve


  • Place a large non-stick pan over medium heat.
  • In small bowl, mix oil, dry herbs and chicken spice. Rub the mixture over the chicken. Brown the chicken pieces in batches.
  • When the chicken is browned, return all the pieces to the pan.
  • Reduce the heat, add the chicken stock with a ¼ cup of water, cover, and let the broth simmer until the chicken is fully cooked.
  Curried cabbage:
  • Add the oil to a medium pot over high heat.
  • Add the onion and sauté until slightly browned.
  • Add the cabbage and continue to sauté until lightly charred.
  • Add the turmeric and coriander. Cook, stirring, until the spices are blended well. Season with salt and pepper.
  Tomato salsa:
  • Mix all the ingredients in a bowl and chill for at least 30 minutes.
  Serve the chicken, cabbage, and salsa with pap. Delicious!