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Fruity Chicken Curry

Fruity Chicken Curry 
  • 6 People
  • 55 min.
  • easy 
The sweet tanginess of pineapple and chutney create the perfect balance that makes this curry a winner. It’s quick and easy to make and delicious served piping-hot with basmati rice. 
Ingredients
  • 30 ml (2 Tbsp) vegetable oil
  • 1 onion, peeled chopped
  • 15 ml (1 Tbsp) crushed fresh garlic
  • 30 ml (2 Tbsp) Rajah All-in-One Curry Powder
  • 4 - 6 chicken fillets, cubed
  • 1, diced baby marrow
  • 1 carrot, peeled and diced
  • 125 ml (½ cup) chutney
  • 1 pineapple, peeled and grated
  • 1 Knorrox chicken stock cube
  • 250 ml (1 cup) water
  • 5 ml Aromat Original Seasoning
Cooking Method

  1. Heat the oil in a pot, add the onion and cook for over a medium-low heat until soft. Add the garlic and Rajah All-in-One Curry Powder and cook for 1 more minute.

  2. Add the cubed chicken fillets, stir gently to coat them with the onions and curry powder, and let them brown for 5-10 minutes.

  3. Add the baby marrows, carrots, chutney and pineapple. Then add the Knorrox Chicken Stock Cube and the water and stir well. Bring to a boil, then turn down the heat to medium low. Cook for 30-35 minutes, or until the sauce has reduced and thickened slightly.

  4. Season to taste with Aromat Original Seasoning.

  5. Serve hot with basmati rice.

  • Nut Free
  • Dairy Free
  • Gluten Free

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