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Carefully selected spices blended with a chutney based sauce elevate this traditional Cape Malay style chicken curry.



  1. Method:

    • Heat oil in a pan, add onions and fry for 5 minutes until softened.
    • Stir in garlic and ginger and cook for a further 5 minutes. Ensure that you stir frequently.
    • Add remaining spices (cloves, 10g Turmeric powder, White pepper, cumin, 3 cardamom pods, 1 cinnamon stick) and fresh chilli, then pour in Knorr Professional Tomato Pronto with 250 ml of water.
    • Add the chutney and Knorr Professional Chicken Stock Granules. Add the chicken portions, cover the pot and allow to simmer for 25-30 minutes.
    • Stir well, add the potatoes then cook uncovered for a further 15 minutes or until the potatoes are tender.
    • Stir in coriander. Makes 1 x 1/2 Bain Marie insert, about 8 to 10 servings
    • Rinse the Basmati rice in cold water 4 times
    • Place all the basmati rice ingredients, 1 liter water, raisins, 1g turmeric powder, Knorr Professional Aromat, Butter,3g cinnamon stick, 1 cardamom pod in a pot and bring to the boil and allow to simmer on a medium heat for 12 minutes. This cooks very quickly so keep an eye on it.
    • Serve Malay Chicken Curry with turmeric basmati rice.
  2. Chef's Tips:

    Protein option: Substitute chicken with lamb/beef or lentils. Ensure that you wash the rice with boiling water before adding all the Ingredients.