Chakalaka Chicken Pasta

Chakalaka Chicken Pasta

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Chakalaka Chicken Pasta

  • Recipe serves4-6
  • Preparation time25 minutes
  • Cooking time35 minutes


  • 6 chicken pieces
  • 200 g durum wheat spaghetti
  • 15 ml sunflower oil
  • 10 ml crushed garlic
  • 1 onion, diced
  • 1 green pepper, diced
  • 3 tomatoes, grated
  • 2 carrots, peeled and grated
  • 1 x 410 g tin baked beans in tomato sauce
  • 350 ml water
  • 1 sachet KNORR Mild Durban Curry Dry Cook-in-Sauce


  • Season chicken pieces generously with Robertsons Chicken Spice and grill in the oven until done
  • Bring a large of salted water (1.2 lt water with 7.5 ml salt) to the boil and cook the spaghetti until al dente (cooked but firm to the bite) then drain and set aside
  • Heat oil in a large pot or deep pan and fry the garlic, onion and green pepper until soft
  • Add the tomatoes, carrots, baked beans and water and stir in the contents of the sachet of KNORR Mild Durban Curry Dry Cook-in-Sauce
  • Allow to simmer for 20 minutes on a low heat stirring frequently to prevent the chakalaka from sticking
  • Combine the sauce with the cooked spaghetti and transfer to a serving dish. Top with grilled chicken pieces and serve immediately