By Noxolo Ncalane

by Tia


  • 5ml fine black pepper
  • 5ml garlic and ginger paste
  • 5ml cayenne pepper
  • 5ml dried rosemary
  • 5ml oregano
  • a sprig of curry leaves
  • 3 carrots, sliced
  • 2 bay leaves
  • 100g shredded cabbage
  • 2 whole medium stalks of celery, sliced
  • 1 medium sized onion, chopped
  • 500g chicken breasts, cut into strips
  • 1 litre boiling water and chicken stock


  1. In a medium sized pan, heat the oil, and add the carrots and onions. Cook until onions are translucent.
  2. Add garlic and ginger, rosemary, black pepper, oregano, bay leaves, cayenne pepper, and curry leaves. Cook until fragrant, a maximum of 3 minutes on medium heat.
  3. Add the cabbage and celery and cook for 3 minutes. Set pan aside.
  4. In a pot, add your stock and chicken Allow to simmer for 30 minutes.  Remove from the pot and shred the chicken into pieces, then return to the pot.
  5. Decant the vegetable contents of the pan into the pot with liquid stock and chicken.
  6. Allow to simmer for 15 minutes
  7. Season with salt and pepper
  8. Garnish with chopped fresh parsley.
  9. Enjoy with freshly toasted bread with butter.

You may also like

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!