Wash watermelon and beets. Peel the beets and remove the hard watermelon skin. Place in your juice extractor or smoothie machine and blend till smooth. Add some freshly squeezed lemon juice (optional).
Drink right away or store in a sealed jar in your fridge.

Place chicken in a large bowl, season with salt to taste, one or two seasoning cubes, curry and thyme. Toss to mix.

Blend pepper, garlic, ginger, bay leaves and onnions. Add the blended mix to the chicken bowl and toss to ensure that they are all well-coated with the spice blend.
Cover with cling film, place in the fridge and allow to marinate for an hour or longer.

Take marinated chicken out of the fridge.

Heat oil in a deep frying pan over medium-high heat and fry chicken in batches until golden brown and cooked.

Transfer fried crispy chicken pieces to a wire rack and leave to cool for about 10 minutes.

Pour a tablespoon of stew over the chicken (optional). Serve with your chilled beetroot juice.