Enjoying an authentic Umleqwa curry is a celebration of Zulu culinary tradition, bringing the bold flavours of South African culture to your kitchen. Known as “hardbody chicken” or sometimes “road runner chicken,” this dish is beloved for its hearty, robust texture and intensely savoury aroma. If you’re looking to enjoy classic Umleqwa, whether for Sunday lunch or a family gathering, this Umleqwa curry recipe ticks all the boxes.
Umleqwa chicken stands apart from commercially farmed chicken due to its firmer flesh and richer flavour, which shines in slow-cooked dishes like curry or stews. It’s also affectionately called “walkie talkie” when prepared with chicken feet, combining both the head and the feet. This walkie talkie South Africa food is a true comfort meal. Below, you’ll find a detailed breakdown of the ingredients and preparation for the perfect Umleqwa curry, with optional instructions for a classic boiled chicken feet recipe South Africa style if you want the full experience.
How does hardbody chicken differ from regular chicken?
“Hardbody” chicken, or “Umleqwa” in isiXhosa, refers to older, free-range chickens with tougher meat and stronger bones, often found in rural areas where they forage freely. Unlike typical supermarket chickens, Umleqwa requires longer cooking times to tenderise the meat but delivers a rich, distinctive flavour. It can be purchased from township butcheries, street vendors, or farm sellers. To fully enjoy its unique taste, simple ingredients work best to highlight the natural flavour of the chicken.
The term “uMleqwa” originates from the way these chickens live freely, requiring you to chase them down (leqa in the language) to catch them by hand. This unique aspect adds to the appeal of this traditional dish, making it about more than just the flavour—it’s also about the effort involved in catching and preparing the chicken.
Ingredients
For the Umleqwa chicken curry:
- 1 whole Umleqwa chicken (~1.5–2kg), cleaned and cut into pieces (ask at your local butcher or use a fresh, free-range chicken)
- 2 tablespoons vegetable oil or sunflower oil
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 1 piece ginger (2-inch), peeled and grated
- 2 large tomatoes, grated or pureed
- 2 teaspoons curry powder (medium or hot, per your taste)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon paprika (optional, for a smoky depth)
- 1–2 fresh green chilies, sliced (adjust to desired heat)
- Salt and black pepper to taste
- 2 bay leaves
- 4 cups water (or chicken stock for extra flavour)
- Fresh coriander (cilantro) for garnish
For the chicken feet (Optional Add-on):
- 10–12 chicken feet (cleaned thoroughly)
- 2 liters water
- 1 onion, halved
- 1 bay leaf
- Salt to taste
Preparation
1. Clean and Prepare the Umleqwa Chicken
Umleqwa, or hardbody chicken, is best when slow-cooked as it is naturally leaner and firmer. If you’ve chosen to add chicken feet, start with prepping them as well, following the classic boiled chicken feet recipe.
To clean the chicken:
- Remove any fine feathers and cut away excess fat.
- Rinse thoroughly under cold water and pat dry.
To clean the chicken feet:
- Peel off any yellowish outer skin (if still attached) and trim off the nails.
2. Boil the Chicken Feet (Optional)
Place the cleaned feet in a pot with 2 liters of water, the halved onion, bay leaf, and a sprinkle of salt. Boil for 30–40 minutes, until the feet are plump and the skin is tender but not falling apart. You can incorporate these into the curry for traditional walkie talkie recipe flair.
3. Start the Curry Base
Heat the oil in a large, heavy-based pot over medium heat.
Add chopped onions and sauté until golden brown, about 8–10 minutes. Patience here brings sweetness and depth to your Umleqwa curry recipe.
Stir in garlic, ginger, and chilies, frying for 2 minutes until fragrant.
Add all the dry spices (curry powder, coriander, cumin, turmeric, paprika) and continue to cook, stirring constantly for 1–2 minutes until the spices release their aroma.
4. Build the Sauce
Add the grated tomatoes, season with salt and black pepper, and simmer until the tomatoes break down and the mixture thickens (about 5 minutes).
Add the Umleqwa chicken (and chicken feet, if using) to the pot, coating each piece in the spiced onion-tomato mixture.
5. Simmer to Perfection
Add bay leaves and water or stock.
Bring to a gentle boil, reduce the heat, and cover.
Simmer on low for 1.5–2 hours, or until the chicken is tender and the sauce has deepened in flavour. Umleqwa chicken takes longer to cook than supermarket-bought chicken, but the texture and taste are worth it.
(If you’re using an Instant Pot or pressure cooker, cook it for 45 minutes with natural release for authentic tenderness).
6. Finishing Touches
Taste and adjust seasoning as needed.
Scatter over fresh chopped coriander.
Umleqwa Serving Suggestions
For a true taste of Zulu chicken traditions, serve Umleqwa curry with steamed bread, rice, pap, or amadombolo. Pair it with sautéed spinach or chakalaka for a satisfying meal.
This Umleqwa recipe is a comforting favorite, filling homes with an aroma that brings everyone to the kitchen. If you’re new to South African cuisine, this road runner chicken recipe offers unforgettable flavours.
Whether you call it Umleqwa, hardbody chicken, or road runner, this dish delivers authentic local flavour that connects generations.
Tips for Perfect Umleqwa Meals
- Slow cooking is key for Umleqwa chicken recipes. Don’t rush it!
- Use fresh, high-quality spices for best results.
- Don’t hesitate to include chicken feet for the authentic walkie talkie recipe experience.
- Leftover curry tastes even better the next day.
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