Fruity Chicken Curry
934
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.
Feeds
6People
Preparation time
55Min.
easy
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 (1 tsp) Aromat
Preparation method
- 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.
- Add the cubed chicken fillets, stir gently to coat them with the onions and curry powder, and let them brown for 5-10 minutes.
- 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.
- Season to taste with Aromat.
- Serve hot with basmati rice.
Nutrition
- Without milk
- Nut Free
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