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Ingredients

+

To Prep:

  • Onions 250 g
  • Garlic 7 g
  • Ginger, finely chopped 5 g
  • Potatoes 900 g
  • Pea dhal 554 g
  • Coriander, fresh, chopped for garnish 10 g

To Cook:

  • Oil, Sunflower 60 ml
  • Chicken pieces 1.5 kg
  • Cumin (ground) 2 g
  • Robertsons Cinnamon
    Robertsons Cinnamon
    5 g
    Added to cart: Robertsons Cinnamon
  • Robertsons Turmeric
    Robertsons Turmeric
    2 g
    Added to cart: Robertsons Turmeric
  • Garam Masala 2 g
  • Robertsons Medium Rajah
    Robertsons Medium Rajah
    7 g
    Added to cart: Robertsons Medium Rajah
  • Water 1.2 l
  • Knorr Tomato Pronto
    Knorr Tomato  Pronto
    250 g
    Added to cart: Knorr Tomato Pronto
  • Curry, leaves 2 g
  • Knorr Chicken Stock Granules
    Knorr Chicken Stock Granules
    25 g
    Added to cart: Knorr Chicken Stock Granules
  • Butter 75 g

Preparation

  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 butter, 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.