Jozi Chakalaka



  • Chicken 25ml
  • sunflower oil
  • 8 – 10 chicken pieces, drumsticks and thighs
  • 50ml sunflower oil
  • 1 onion, chopped
  • 200ml chopped peppers, red and yellow
  • 2 medium carrots, grated
  • 4 cloves garlic, crushed
  • 20g fresh ginger, crushed
  • 2 green chillies, slit
  • Few sprigs fresh thyme
  • 15ml masala
  • 400g chopped tinned tomatoes
  • 5ml sugar
  • 250ml chicken stock
  • Sprinkling of black pepper
  • 125ml mayonnaise
  • 65ml fresh cream


  1. Heat the sunflower oil in an AMC chef’s pan. Seal the chicken skin side facing down until golden brown.
  2. Remove from the pan once the chicken is evenly browned.
  3. For the sauce:
    1. Heat the sunflower oil and saute the onion with a light sprinkling of salt. Once the onions soften, add the chopped peppers, grated carrots, crushed garlic and ginger.
    2. Saute until the onions and carrots soften. Add the green chilli and fresh thyme, then stir in the masala.
    3. Fry the masala for 3 – 5 seconds, then add the chopped tomatoes. Simmer until the tomatoes soften and break down the lumps. Add the sugar, chicken stock, and season with black pepper. Stir the mayonnaise and cream into the tomatoes, then place the chicken into the chakalaka sauce.
  4. Gently coat the chicken and bake in a pre-heated oven at 180 degrees celsius for 45 – 60 minutes or until the chicken is golden brown and the juices run clear when pierced.
  5. Place on a serving platter and garnish with fresh coriander or pea sprouts.