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Chicken & Marinade:

  • Chicken breast 2.2 kg
  • Robertsons Rajah Butter Chicken 80.0 g
  • Sunflower oil 50.0 ml

Curry Sauce:

  • Mint (finely chopped) 63.0 g
  • Red chillies 5.0 pc
  • Fresh lemon juice 50.0 ml
  • Whole coriander 10.0 g
  • Onions 167.0 g
  • Tomato paste 150.0 g
  • Coconut cream 400.0 ml
  • Coriander (fresh, chopped for garnish) 93.0 g
  • Cloves 4.0 pc
  • Butter (cooking) 500.0 g
  1. Chicken & Marinade:

    • Cut up the chicken fillet into‎ 2‎-‎3 ‎cm pieces‎.
    • Combine chicken and marinate.
    • Place the marinated chicken pieces in a roasting tray and into the oven at‎ 180 °C for‎ 12‎-‎15‎ minutes‎.
  2. Curry Sauce:

    • In a food processor, blend together the Knorr Tomato Pronto‎, ‎fresh coriander‎, ‎fresh mint‎, ‎red chillies and lemon juice‎.
    • In a pan toast coriander seeds and cloves‎.
    • Add in the butter‎. Once melted‎, ‎sweat off onions and stir in the tomato paste‎, ‎allow it to dissolve completely‎.
    • Add in the blended tomato mixture‎, ‎reduce the heat and allow to simmer for approximately‎ 10 ‎minutes‎.
    • Once cooked, pour the mixture into a blender and pulse until smooth‎.
    • Bring the pulsed mixture to a simmer‎, ‎add in the coconut cream and allow it to cook for a further minute‎.
    • Add in cooked chicken and adjust seasoning with salt‎.
    • Serve with Naan Bread.‎