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Curry Marinade:


  • 5 Ml Yellow Food Colouring
  • 400 G Basmati Rice (Parboiled Until Partially Cooked)
  • Black lentils (rised and parboiled until tender) 80.0 g
  • 500 G Potatoes (Peeled, Quartered And Parboiled In Water With A Pinch Of Turmeric)

Curry Sauce:


  • Onion (chopped, fried) 75.0 g
  • Fresh coriander (roughly chopped) 25.0 g
  • 8 G Fresh Mint Leaves


  1. Curry Marinade:

    • Pre-heat oven to 180 °C.
    • For the curry marinade: mix all the marinade ingredients together. Cover the cubed chicken breast with the marinade and refrigerate for 30 min.
    • Transfer to a roasting tray and roast for 20 min.
  2. Pre-cooking:

    • Add the food colouring over the partially cooked rice and stir well.
    • Prepare lentils and potatoes.
  3. Curry Sauce:

    • For the curry sauce, heat oil in a pot and fry the onions, garlic and mint for 1 min. Add the Knorr Tomato Pronto and water. Cook for 2 min. Toss in the cooked chicken and simmer for 10 min.
  4. Garnishes:

    • In a half insert bain marie, place the chicken-curry sauce, rice, lentils, potatoes and garnishes.
    • Cover the insert with foil and bake at 180 °C for 20 min.
  5. Chef's Tip:

    • Can use ready mixed Biryani mix.
    • Protein option: Can use lamb or beef instead of chicken.