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Ingredients

+

Method:

  • Cake flour 25 g
  • Knorr Chicken Soup
    Knorr Chicken Soup
    40 g
    Added to cart: Knorr Chicken Soup
  • Chicken pieces 1.5 kg
  • Sunflower oil 60 ml
  • Onion (finely chopped) 420 g
  • Garlic (crushed) 5 g
  • Robertsons Medium Rajah
    Robertsons Medium Rajah
    5 g
    Added to cart: Robertsons Medium Rajah
  • Knorr Tomato Pronto
    Knorr Tomato  Pronto
    300 g
    Added to cart: Knorr Tomato Pronto
  • 350 g Potatoes (quartered)
  • 150 g Carrot (sliced into 2 cm rounds)
  • Water 1.3 l
  • Knorr Chicken Stock Granules
    Knorr Chicken Stock Granules
    15 g
    Added to cart: Knorr Chicken Stock Granules
  • Robertsons Parsley
    Robertsons Parsley
    2 g
    Added to cart: Robertsons Parsley

Preparation

  1. Method:

    • In a large bowl, mix together flour and 25 g Knorr Chicken Soup. Place chicken in a bowl and coat well with soup mix.
    • Heat half the oil in a pot, add the coated chicken pieces and fry on medium heat until golden brown. Remove the chicken from the pot, add the remaining oil and fry the onions until soft, add garlic and cook for a minute. Add Robertsons Rajah Medium Curry Powder and cook for 2 min. Return the chicken to the pot. Add Knorr Tomato Pronto, vegetables, water and Knorr Chicken Stock Granules. Bring to the boil and simmer for 30 min or until the chicken is cooked. Add Robertsons Parsley and 15 g Knorr Chicken Soup. Simmer for 5 min.
    • Serve chicken stew with rice.
  2. Chef's Tip:

    • Potatoes can be replaced with butternut.
    • Protein option: Stewing beef or lamb can be used instead of chicken.