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Chicken marinade:

For the curry sauce:

  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 Meadowland Classique and peanut butter, cook for a few minutes.
    • Garnish with freshly chopped coriander.
  3. Chefs Tip:

    • Serve with Basmati Rice or Naan Bread.

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