Curry and Pesto Chicken with Asparagus and Feta

Curry and Pesto Chicken with Asparagus and Feta

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Curry powder, pesto and asparagus give this chicken dish an unusual but delicious flavour. Try it - you'll be back for more!

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time20 minutes


  • 15 ml Oil
  • 1 Onion, sliced
  • 6 Skinless chicken breasts, cubed
  • 5 ml Curry powder
  • 250 ml Sour cream
  • 1 sachet KNORR Classic White Sauce
  • 30 ml Basil Pesto
  • 15 ml Finely chopped coriander
  • 100 g Bunch asparagus, blanched
  • 125 ml Feta cheese, crumbled
  • 60 ml Salad seed mix, roasted (pumpkin seeds or a selection of seeds)


  • Preheat oven to 180°C.
  • In a frying pan heat oil.
  • Sauté onion.
  • Add chicken pieces and curry powder, continue frying until evenly brown.
  • Remove from heat; add sour cream, KNORR Classic White Sauce, basil pesto, coriander and asparagus.
  • Mix together gently before pouring into a casserole dish.
  • Sprinkle with feta cheese and top with roasted seeds. Bake for 10-20 minutes until cooked.