John Myers
Chakalaka Chicken
The perfect chakalaka chicken recipe with a picture and simple step-by-step instructions.
- 2 Chicken breasts
- 2 tbsp Strength
- 2 Shallots, finely diced
- 2 Garlic cloves, finely grated
- 4 Kumato tomatoes
- 7 tbsp Worcester sauce
- 100 g Mango chutney
- 2 tbsp White wine vinegar
- 175 g Ketchup see my KB: http://www./rezept/247838/Timmernketchup-mit-Rosmarin.html
- 100 g Raw sugar
- 1 tbsp Tabasco
- 10 tbsp Water
- Oil
- Black pepper from the mill
- Oil
- Quarter and core the tomatoes and cut into small cubes. Cut the chicken breasts into bite-sized pieces, put them in a freezer bag, add the starch and then hold on top, shake a little so that the starch settles well around the chicken pieces.
- Heat some oil in a pan and fry the chicken pieces all over, remove and set aside. Now add the garlic and shallots to the pan and sauté them. Then add the tomato cubes and sauté briefly.
- Now add the Worcestershire sauce, sugar, mango chutney, vinegar, water, ketchup and Tabasco, stir and then simmer for about 10 minutes. Stir every now and then. Season to taste with salt and pepper. Then add the chicken pieces and leave to stand for another 5 minutes and then serve with rice.
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