Curried Chicken & Chakalaka Big Cakes

Prep time: 30 minutes
Serves 6


For the chicken:

  • 2 large chicken breasts
  • 1 Tbsp olive oil
  • 1 Tbsp curry powder
  • 1 tsp sea salt flakes

For the chakalaka:

  • 2 Tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 Tbsp / 1 thumb sized piece ginger, grated
  • 2 Tbsp curry powder
  • 1 fresh chilli, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 3 carrots, grated
  • 2 large tomatoes, diced
  • 1 Tbsp Vital Health Foods Molasses
  • 1 x 400g tin baked beans

To serve:

  • Vital Rice Cakes
  • Vital Corn Cakes
  • Vital Multigrain Cakes
  • Fresh coriander



Rub the chicken with the olive oil, curry powder and salt.
Cook on a griddle pan until cooked through and still juicy.
Leave to rest.

In a large frying pan, heat the olive oil.
Fry the onion until tender.
Add the garlic, ginger, chilli and curry powder. Cook until fragrant.
Add the bell peppers and cook until just tender.
Add the fresh tomatoes and carrots and cook until softened and the tomatoes have broken down to create a nice sauce.
Sweeten with the Vital Molasses and add the baked beans.
Simmer together for 5-10 minutes until the flavours are well melded.
Allow the chakalaka to cool slightly.

Slice the cooked chicken breasts and place a few slices on each type of rice cake.
Dollop a generous amount of chakala over the chicken and finish with some fresh coriander.