Ingredients

1 medium-sized onion, sliced into rings 

5 ml (1 t)  oil
5 ml (1 t) garlic paste

5 ml (1 t) ginger paste     

15 ml (1 T) mixed masala  

15 ml (1 T) curry powder
3 ripe jam tomatoes, mashed                                                          1 X 410g can tomato puree
500 g chicken pieces, skinned and de-boned                          curry leaves
5 ml (1 t) fennel powder                                                                  5 ml (1 t) garam masala
fresh coriander leaves



Metod

Fry the onion in a little heated oil until tender.
Add the garlic and ginger pastes, and stir in the masala and curry powder.
Add the tomatoes and tomato puree.
Simmer for a few minutes until fragrant.
Add the chicken pieces and a few curry leaves and simmer slowly until the chicken is done and fragrant.
Stir in the fennel powder and garam masala towards the end of the cooking time and sprinkle the curry with fresh coriander leaves.
Serve with rotis or rice.

Ingredients



1 packet ROYCO Creamy Mushroom Soup
400ml water
2 spring onions, chopped
400ml chicken, cooked and finely chopped
freshly ground black pepper
3 eggs, separated

Preheat oven to 200C.



1. Mix together soup powder and water in saucepan and cook until thick, stirring continuously.

2. Stir in spring onions, chicken and freshly ground black pepper.

3. Cool slightly and beat in egg yolks, whisk egg whites until stiff, then carefully fold  into soup mixture.  Spoon into 18cm greased deep, round (soufflé) dish.

4. Bake at 200C for 30 minutes or until cooked. 

Preparation time : 15 minutes.  Cooking time : 30 minutes.
Serves 4.

Ingredients



25ml sunflower oil
8 chicken portions
1 onion, chopped
100g mushrooms, sliced
1 packet ROYCO Thick Vegetable Soup
350ml milk
125ml cream
80g cheese, grated



Method

1. Brown chicken pieces in heated oil and place in a casserole dish.

2. Fry onion and mushrooms until softened.  Add soup powder mixed with
350ml milk, stir until thickened, then add cream and cheese.  Season to taste.

3. Pour over chicken pieces and bake covered at 160C for 1½ hours.

Preparation time : 15 minutes.  Cooking time : 1½ hours.
Serves 4.

Preparation Time: 15 minutes  Cooking Time: 10 minutes  Serves 3-4



Ingredients


400 g chicken breast fillet, 
    sliced into thin strips
5 ml ground ginger
2 ml coriander
1 ml cinnamon
30 ml sunflower oil
2 sticks celery, sliced
6 spring onions, chopped
250 ml bean sprouts
toasted pecan nuts to garnish



SAUCE:
1 packet ROYCO Chicken Noodle Soup
200 ml boiling water
10 ml honey
15 ml soy sauce
125 ml apple juice



Method
1. Rub spices into the chicken and set aside for 15 minutes.
2. Add boiling water to soup powder and leave to stand for 15 minutes.
3. Lightly brown chicken in heated oil and push to side of pan.  Add celery, onion, and sprouts and stir-fry for a few minutes.
4. Add remaining sauce ingredients to soup mixture and stir well.  Pour over chicken and vegetables, simmer until slightly thickened.  Top with chopped nuts and serve immediately.

Preparation Time: 25 minutes
Cooking Time: 30 minutes
Serves 4-6



Ingredients
400 ml water
1 packet ROYCO Chicken Noodle Soup
5 ml curry powder
4 chicken breast fillets, cut into chunks
250 ml cream
62,5 ml salad cream
50 g cheese, grated
salt and pepper, to taste
400 g broccoli, cut into small pieces and cooked lightly
15 ml Rama margarine, melted
375 ml soft white breadcrumbs



Method
1. Bring water to the boil and add soup powder.  Simmer for 5 minutes.  Add curry powder and chicken pieces.
2. Simmer gently for 10 minutes.  Remove from the stove and allow to cool.
3. Stir in cream, salad cream and grated cheese.  Season to taste.
4. Place broccoli in a large casserole dish and cover with chicken and sauce mixture.  Toss breadcrumbs in melted margarine and sprinkle over the casserole.
5. Bake at 180º C for 30 minutes, or until browned on top.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves 6



Ingredients


30 ml sunflower oil
6-8 fillets of chicken breast, cut into bite-sized pieces
salt & pepper, to taste
1 large onion, chopped
1 tomato, chopped
2 green chillies, seeded and finely chopped
1 packet ROYCO Spicy Tomato & Onion Soup
400 ml water
15 ml tomato paste
few fresh coriander leaves, chopped
100 g tortilla chips (Fritos)
250 ml sour cream
100 g cheese, grated



Method
1. Season chicken pieces and brown lightly in heated oil.  Arrange in a shallow casserole dish.
2. Sauté onion, tomato and chilli together until softened.
3. Mix soup powder with water and add to onion.  Stir until thickened, add tomato paste and pour over chicken.  Cover and bake at 200º C for 20 minutes.
4. Remove cover and sprinkle with coriander and tortilla chips.  Top with sour cream and grated cheese and bake for a further 10 minutes.