Chakalaka with spicy sweet and sour chicken

Serves: 4


For the Chakalaka

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic
  • 3 small coloured peppers, diced
  • 1 heaped tbsp curry
  • 1 cm grated ginger
  • Few sprigs fresh thyme
  • 4 carrots, grated
  • 1 x 400g tin chopped tomatoes
  • 2 tbsp tomato paste
  • 1 x 400g tin baked beans
  • 1cm extra grated ginger
  • Juice of a lime

For the chicken

  • 1 kg chicken thighs
  • 4 cloves garlic, chopped
  • 2 red chillies, chopped
  • 1 onion, chopped
  • 160ml water
  • 2 tbsp tomato paste
  • 80ml light soy sauce (Tiger Tiger)
  • 120ml vinegar
  • 65g brown sugar


Start this recipe by preparing the chicken marinate. Place all the ingredients in a saucepan and bring to the boil. Reduce the heat to a simmer and cook for another 30 minutes. When ready, allow to cool and reserve 200ml of the sauce for serving. Place the chicken pieces in a large dish and season well with salt and pepper. Pour over the prepared sauce and rub in well. Allow to marinate for at least 3 hours. When ready to cook, heat a griddle pan with a little oil and place in the chicken pieces. Brush the top with any juices left in the dish and cook on each side for approximately 10 minutes. While the chicken is cooking you can prepare the Chakalaka. Heat the oil in a large pan and fry the onion and garlic. Add in the peppers, ginger, thyme and curry and cook for 4 minutes to soften the peppers. Add grated carrot and stir. Add in tinned tomatoes and tomato paste and cook for just 2 minutes more. Finally, stir in the baked beans and remaining grated ginger and heat through before serving.
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