Chicken Neck Stew

4 People
45 min.
easy

A super-simple one-pot family dinner that won’t break the bank. Slowly simmering chicken necks in a spicy tomato and onion gravy produces a beautifully tender, flavoursome result. Serve with pap, rice or steam bread.

Tips

When you're using one of our Knorr soups to thicken and flavour a stew, first mix it with a little water to form a smooth paste, then stir it the mixture into the pot. Keep stirring as the gravy comes back to the boil - this will prevent lumps forming.

Ingredients

30 ml (2 tbsp) vegetable oil
750 g chicken necks
1 onion, chopped
5 ml (1 tsp) Rajah Mild & Spicy Curry Powder
1 x 50 g packet Knorr Chakalaka Soup
15 ml Robertsons chicken spice
250 ml (1 cup) water
2 tomatoes, chopped
250 ml McCains frozen diced carrots

Cooking Method

Heat the oil in a large pan and brown the chicken necks on all sides. Add the onion and the Rajah mild & Spicy Curry Powder, and fry gently until the onion is soft.
Add the contents of the sachet of Knorr Chakalaka Soup, the Robertsons Chicken Spice, the water and the tomatoes, and stir well. Cover the pan with a lid and simmer gently for about 30 minutes, or until the chicken necks are cooked through.
Add the McCain Diced Carrots (no need to thaw them first) and cook for a further 5 minutes, or until the carrots are tender.
Serve hot with mashed potato, pap or rice, and green vegetables on the side.