Ingredients

1 hard body Chicken, cut in portions
½ tsp Salt
4 Bay leaves
11 cups Water, boiled
1 Onion, diced
1 Tbsp Seven Colours Grill Seasoning^™
1 tsp Paprika
1 tsp Curry powder
1 Chicken stock cube

Method

In a large pot, add chicken pieces, salt, bay leaves, and 7 cups of water and boil the chicken until no water is left. This can take up to 2 hours.
Brown the chicken with the excess fat in the pot, then add onions, Seven Colours Grill Seasoning^™, paprika and curry powder then sauté for 2-3 minutes.
Add the stock cube and rest of the water. Cover the pot with a lid and leave it to cook for 30 minutes on low to medium heat until the sauce has reduced and thickened.

Serve with sour pap or samp.