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To Prep:

  • Onions 250 g
  • Garlic 7 g
  • Ginger, fresh 5 g
  • Potatoes 900 g
  • Pea dhal 554 g
  • Coriander, fresh (Cilantro) 10 g

To Cook:

  1. To Prep:

    • Finely chop the onion.
    • Crush the garlic.
    • Crush the ginger.
    • Peel and quarter potatoes.
    • Cook pea dhal.
    • Roughly chop the fresh coriander.
  2. To Cook:

    • Heat half of the oil in a pot, then brown the chicken pieces and set aside. Heat the remaining oil and the margarine, then sauté the onions until soft.
    • Add the garlic and ginger, and sauté for 1 minute.
    • Add all the spices and cook for a further 2 minutes.
    • Pour in the water and add the knorr tomato pronto, chicken, potatoes, curry leaves and Knorr Chicken Stock Granules. Bring to the boil, cover and the allow to simmer for 40 minutes. 5
    • Add pea dhal and cook for another minute.
  3. To Serve:

    • Garnish with fresh coriander and serve with cucumber yoghurt raita, sambals, roti and papadum.

  4. Top Tip:

    • For extra heat/spiciness add Robertsons Cayenne Pepper.

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