Chicken and Tomato Bredie

Chicken and Tomato Bredie

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Introducing our easy recipe for Chicken and Tomato Bredie - a traditional Malay stew first bought to the Cape of Good Hope from the East.

  • Recipe serves4 to 6
  • Preparation time20 minutes
  • Cooking time90 minutes


  • 15 ml oil
  • 1 Onion, finely chopped
  • 1 Clove crushed garlic
  • 5 ml Robertsons Cinnamon
  • 2.5 ml Robertsons Crushed Chillies
  • 5 ml Robertsons Ginger
  • 8 Chicken thighs
  • 100 ml water
  • 2 Potatoes, peeled & cubed
  • 3 tomatoes, chopped
  • 1 Tin chopped tomatoes
  • 1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
  • 5 ml Sugar
  • 5 ml Robertsons Mixed Herbs


  • Heat oil in a large pot and fry the onions and garlic until soft.
  • Add the Robertsons Cinnamon, Crushed Chillies and Ginger and fry for 2 minutes to cook the spices.
  • Add the chicken thighs and the water, place the lid on and allow the chicken to braise for about 20 minutes, stirring occasionally.
  • Add the potatoes, tomatoes, sachet of KNORR Spaghetti Bolognaise Dry Cook-in-Sauce and the sugar, stir well and replace the lid.
  • Reduce the heat and allow to simmer slowly for about 1 hour, stirring occasionally.
  • When the potatoes are soft and the chicken is starting to fall off the bone, remove from the heat and stir in the Robertsons Mixed Herbs.
  • Serve with rice.