Preparation time: 35 minutes
Servings: 4
Make this flavourful chicken masala thanks to Faja Lobi sauces! Easy and quick to make, this spicy and gourmet dish goes perfectly with roti flatbreads.
INGREDIENTS
- Faja Lobi Zonnebloemolie Trafasie
- 1 onion, in half rings
- 2 garlic cloves, pressed
- 400g chicken thigh fillet, in strips
- ½ tl Faja Lobi Trassie Trafasie
- 200g precooked small potatoes
- 150g asparagus beans, halved
- Eggs
- 150ml water
- Optional: slice of Madame Jeanette pepper
- 1 pack Faja Lobi Sandhia’s Roti
Pick one of the three wok sauces:
- 360ml Faja Lobi Roti Masala Trafasie
- 360ml Faja Lobi Roti Masala Speciaal
- 360ml Faja Lobi Roti Dési Masala
PREPARATION
STEP 1: Heat sunflower oil in the pan. Hard-boil the eggs, peel them and let them cool down for 5 minutes. Then stir-fry them in the pan on medium heat until golden-brown. Lastly, scoop up the oil.
STEP 2: Use 6 tablespoons of the scooped oil to fruit the onion and garlic.
STEP 3: Add the chicken and cover the pan with the lid. Stir regularly until done.
STEP 4: Add 360ml of Roti Masala Trafasie, Trassie Trafasie, potatoes, asparagus beans and stir-fried hard-boiled eggs, and stir. Add the water.
STEP 5: Stir carefully. Cover the pan with the lid. Stir from time to time. Simmer for 15-20 minutes on medium-low heat.
Serving suggestion
Serve with Sandhia’s roti (flatbread).
Variation tip
Instead of chicken thigh fillet, you can also use chicken legs, lamb meat or any other meat you prefer.