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Step 1

  • Onions 100.0 g
  • Chicken breast 500.0 g
  • Pasta (any shape) 500.0 g
  • Oil 80.0 ml
  • Garlic and ginger mix 20.0 g

Step 2

  • Butternut 300.0 g
  • Sweet potato 300.0 g
  • Lentils 400.0 g
  • Coriander 10.0 g
  • Coconut milk 1.0 Tin
  1. Step 1

    • Finely chop the onions. Cube the chicken breast.
    • Cook the pasta as per on pack instructions, rinse under cold water, strain and set aside. Heat the oil in a pot, add the onions, garlic and ginger mix and fry for 1 min. Add the Robertsons Indian Spicy Lentil Dhal and fry for 1 min, stirring so the spices don't burn.
  2. Step 2

    • Clean and cube the butternut and sweet potato. Drain the tinned lentils. Chop the coriander.
    • Add the Knorr Professional Tomato Pronto, coconut milk, butternut, chicken and sweet potato and cook on a medium heat for 20 to 30 min. Add the lentils and coriander, cook for 2 min and remove from the heat.
  3. Step 3

    • Portion and serve hot or cold as grab-and-go options, served along side pasta and a side salad.
  4. Chef's Tip:

    • Replace the pasta with Knorr Professional Mash Flakes and serve to accompany the curry dish.
  5. Hint!

    • Read through the recipe beforehand, prepare what can be done in advance e.g. the pasta can be cooked, salad ingredients sliced and stored in separate containers to prevent spoilage.