Knorrox Chicken Curry

Knorrox Chicken Curry

This recipe is brought to life by Knorrox Chicken Spice, which takes this curry recipe right to the top of the family favourites list.

Ingredients

  • 15 ml (1 tbsp) sunflower oil
  • 600 g chicken pieces
  • 1 large onion, diced
  • 2 cloves of garlic, crushed
  • 1 yellow pepper, diced
  • 1 red pepper, diced
  • 400 g canned tomatoes
  • 5 ml Robertsons (1 tsp) turmeric
  • 15 ml or 1 tbsp curry paste
  • 5 ml or 1 tsp Rajah mild and spicy curry powder
  • 4 bay leaves
  • 2 star anise
  • 15 ml or 1 tbsp Knorrox chicken spice
  • 75 ml or 1/4 cup of water
  • 1 Handful of chopped fresh coriander

Directions

  1. Heat oil in a pot over medium heat.

  2. Add chicken pieces, sauté until browned. Transfer chicken from the pot onto a plate and keep the chicken aside.

  3. In the same pot add the onion, red pepper and yellow pepper and allow to cook until golden brown, then add the garlic, Rajah Mild & Spicy curry powder, Robertsons Turmeric, star anise, bay leaves and Knorrox Chicken Spice then fry for 2 minutes stirring frequently.

  4. Add ¼ cup of water to loosen the mixture.

  5. Add chicken pieces and cover for at least 20 minutes.

  6. 5 minutes before the curry is ready, roughly chop fresh coriander and add to the curry and cover for 5 minutes before serving.

 
            
  • 15 ml (1 tbsp) sunflower oil
  • 600 g chicken pieces
  • 1 large onion, diced
  • 2 cloves of garlic, crushed
  • 1 yellow pepper, diced
  • 1 red pepper, diced
  • 400 g canned tomatoes
  • 5 ml Robertsons (1 tsp) turmeric
  • 15 ml or 1 tbsp curry paste
  • 5 ml or 1 tsp Rajah mild and spicy curry powder
  • 4 bay leaves
  • 2 star anise
  • 15 ml or 1 tbsp Knorrox chicken spice
  • 75 ml or 1/4 cup of water
  • 1 Handful of chopped fresh coriander

  1. Heat oil in a pot over medium heat.

  2. Add chicken pieces, sauté until browned. Transfer chicken from the pot onto a plate and keep the chicken aside.

  3. In the same pot add the onion, red pepper and yellow pepper and allow to cook until golden brown, then add the garlic, Rajah Mild & Spicy curry powder, Robertsons Turmeric, star anise, bay leaves and Knorrox Chicken Spice then fry for 2 minutes stirring frequently.

  4. Add ¼ cup of water to loosen the mixture.

  5. Add chicken pieces and cover for at least 20 minutes.

  6. 5 minutes before the curry is ready, roughly chop fresh coriander and add to the curry and cover for 5 minutes before serving.

 
                    

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