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Chicken marinade:

  • Plain yoghurt 200.0 ml
  • Ginger, Grated 10.0 g
  • Garlic, crushed 8.0 g
  • Chicken, breast 1.1 kg

For the curry sauce:

  • Oil, Sunflower 80.0 ml
  • Onions ,diced 400.0 g
  • mustard seeds 6.0 g
  • Cumin (ground) 2.0 g
  • Coriander (ground) 2.0 g
  • Sugar 12.0 g
  • Peanut butter 70.0 g
  • Prawns, peeled and deveined 480.0 g
  • Cream 300.0 ml
  1. Chicken marinade:

    • Mix plain yoghurt, ginger, garlic, Robertsons Paprika and chicken fillets and marinade for 30 minutes.
  2. For the curry sauce:

    • In a pot, heat the oil and fry the onions until soft.
    • Add the Rajah Curry Powder, Knorr Peri Peri Dry Marinade, mustard seeds, ground cumin, ground coriander and cook for a few minutes.
    • Add the Knorr Tomato Pronto, Knorr Aromat and Sugar into the pot and cook for 5 minutes.
    • Add the marinated chicken and cook on medium heat, stir now and then until chicken is cooked and sauce thickens, about 20 to 30 minutes.
    • Add in the cleaned prawn tails.
    • Add the cream and peanut butter, cook for a few minutes.
    • Garnish with freshly chopped coriander.
  3. Chefs Tip:

    • Serve with Basmati Rice or Naan Bread.