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Easy Chicken Curry with Carrots and Potatoes

Easy Chicken Curry with Carrots and Potatoes 
  • 4 People
  • 65 min.
  • easy 
Bring the flavours of an authentic chicken curry into your kitchen with Knorr - the family will love this easy, aromatic dinner. 

Tips

Better For You Tips : For a meat free twist on this recipe replace the chicken breasts with a combination of sugar and butter beans to create a spicy bean curry. 

Ingredients
  • 15 ml sunflower oil
  • 1 onion, chopped
  • 150 g, carrots peeled and sliced
  • 400 ml water
  • 2 potatoes, peeled and cubed
  • 48 g (1 sachet) Knorr mild Durban curry curry cook-in-sauce
  • 500 g chicken pieces, cubed
  • 80 g frozen peas
  • 1 ml Robertsons black pepper to taste
Cooking Method

  1. In a pot, brown onion in oil, add carrots and cubed chicken breasts and brown for 5 minutes.

  2. Add the water and potatoes to the pot, stir in the contents of the sachet of Knorr Mild Durban Curry Dry Cook-in-Sauce and bring to a boil while stirring.

  3. Simmer uncovered for 20 minutes, stirring occasionally.

  4. Add the frozen peas and simmer for a further 5 minutes.

  5. Serve with 200g white rice and plenty of Robertsons Black Pepper.

  • Nut Free
  • Dairy Free
  • Gluten Free

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