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Ingredients

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Curry

Sambals

  • Red onion, finely diced 60.0 g
  • Cucumber , brunoise 60.0 g
  • Tomatoes, brunoise 80.0 g
  • Coriander, fresh, finely chopped 5.0 g
  • Salt0.5 g
  • Vinegar, distilled 10.0 ml

Succulent, marinated chicken is simmered in a savoury base of Knorr Chicken Professional Stock, ginger, and garlic. Served with soft roti and a, refreshing tomato, onion and cucumber sambal, it offers a perfectly balanced and authentic curry experience. Shot on location at UFS Head Office, Durban, South Africa.

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Preparation

  1. Curry

    1. In a bowl, add chicken pieces, oil and Robertsons Hot Rajah Hot Curry Powder. Mix thoroughly and set aside for 10 min to marinade.
    2. In a medium pot, heat 40ml oil and sauté onions for 3 min until slightly golden brown.
    3. Add the marinated chicken and fry for 4 min to cook out the spice.
    4. Add Robertsons Paprika along with tomatoes, ginger and garlic and cook for a further 2 min.
    5. Whisk water and Knorr Professional Chicken Stock Granules and pour over the chicken and allow to cook for 8 min.
    6. Lower temperature, add potatoes and simmer with the lid for a further 5-8 min or until potatoes are soft. Once potatoes are soft, remove from stove.
    7. Garnish with fresh coriander and serve with roti and sambals on the side.
  2. Sambals

    1. Add all the ingredients into a bowl and toss gently. Season with salt,Robertsons Black Pepperand vinegar and mix for a few seconds and serve 30 g per portion.
  3. Recipe Tip

    Robertsons Medium Rajah curry powder can be added for a slightly milder heat profile.
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