This week, Rustenburg Herald visited the kitchen of Anastacia Tooi, 2025 finalist in the Ms Rustenburg competition. “Stacy”, as she is affectionately known by her friends, confessed to not being the most formiddable cook in the kitchen, but she is blessed with a granny (who is force to be reckoned with behind the stove), who has, over the years, shared some of her cooking skills, recipes and unique twists with her granddaughter.
As such, the chicken curry that Anastacia prepared for us, originated from her granny’s recipe, but this recipe can be altered to fit different tastes – different cuts of chicken can be used, spices can be increased or decreased and you are free to choose side dishes of your liking.
This flavourful sensation of spices is set to delight anyone with a pallette for all things spicy and because it is so versatile, it is set to delight everyone in the family. As Anastacia aptly explains, “I’m an extrovert and extroverts already have spicy personalities – no need for too much spice in your food as well!”
Ingredients:
500g Chicken breasts (or any other cut of chicken)
1 Onion
1 Green pepper
1 Teaspoon black pepper
1 Teaspoon Masala curry
2 Teaspoon medium curry powder
2 Teaspoons mild and spicy curry
1 Clove of garlic
2 Green chillies
1 Diced green pepper
Fresh parsley
1 Can of mixed vegetables
Dash of oil for frying of above ingredients
Water (as needed)
Method:
• Cut onions, garlic, green chillies and green peppers into small chunks and fry in a bit of oil until crunchy.
• Add fresh parsley, mild and spicy curry, Masala curry, black pepper and medium curry spices.
• Add the chicken (with a bit of water) and fry until cooked.
• Add the onions and diced peppers.
• Add mixed vegetables into dish and stir ingredients, until everything is thorougly cooked.
• Serve with side dishes such as yello rice and carrot salad.
