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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

Curry sauce:

A rich and creamy chicken and prawn curry originating from the South of India.



  1. Chicken marinade:

    • Mix the yoghurt, ginger, garlic, Robertsons Paprika to the chicken and marinate for 30 min.
  2. Curry sauce:

    • In a pot, heat the oil and fry the onions until soft.
    • Add the Robertsons Medium Rajah curry powder, Knorr Professional Peri-Peri Marinade, mustard seeds, ground cumin, ground coriander and cook for a few minutes.
    • Add the Knorr Professional Tomato Pronto, Knorr Aromat Original and sugar into the pot and cook for 5 min.
    • Add the marinated chicken and water to the pot and cook on medium heat, stir occasionally until chicken is cooked through and sauce thickens, about 25-30 min.
    • Add in the cleaned prawn tails.
    • Add the cream and peanut butter, and cook for a few minutes.
    • Garnish with freshly chopped coriander.
  3. Chef's Tip:

    • Serve with fragrant basmati rice, raita and sambals.