Instructions
step 1 Heat oil in a pot. Add onion and garlic, cook until soft. Stir in curry powder, paprika, chili flakes, and Seven Colours seasoning. Add chicken and brown on both sides.
step 2 Add tomato purée and chicken stock. Cover and simmer on low for 30-40 minutes until chicken is tender and sauce thickens.
step 3 In a pan, heat oil or butter. Add spinach and peas, cook until wilted. Stir into cooked yellow rice and season to taste.
step 4 For chakalaka, heat oil in a pan. Sauté onion, garlic, and bell pepper. Add carrots and cook for 5 minutes. Stir in curry powder and baked beans. Simmer for 10 minutes.
step 5 Boil potatoes in salted water until tender. Drain and cool. Mix with mayonnaise, mustard, vinegar, salt, and pepper.
step 6 In a bowl, toss beetroot with vinegar and sugar (if using). Chill until ready to serve.
step 7 Serve chicken with a generous scoop of spinach rice, a spoonful of chakalaka, potato salad, and beetroot for a full seven colours experience.
Storage and Reheating Tips
Store each component separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and rice in the microwave or on the stove with a splash of water. Serve salads chilled.
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