Chicken marinade:

200 ml   Plain yoghurt
10 g       Ginger,grated
8 g         Garlic, crushed
6 g         Roberstons Paprika
1.1 kg    Chicken breasts, cubed

Curry Sauce:

80 ml     Oil, Sunflower
400 g     Onions, diced
10 g       Robertsons Medium Rajah
30 g       Knorr Professional Peri-Peri Marinade
6g           Mustard seeds
2 g          Cumin, ground
2 g          Coriander, ground
250 ml   Knorr Professional Tomato Pronto
10 g       Knorr Aromat Original
250 ml   Water
12 g       Sugar
480 g     Prawns, peeled and deveined
50 g       Peanut butter
300 ml   Cream

Method

Chicken marinade:

1. Mix the yoghurt, ginger, garlic, Robertsons Paprika to the chicken and marinate for 30 min.

Curry Sauce:

2. In a pot, heat the oil and fry the onions until soft.

3. Add the Robertsons Medium Rajah curry powder, Knorr Professional Peri-Peri Marinade, mustard seeds, ground cumin, ground coriander and cook for a few minutes.

4. Add the Knorr Professional Tomato Pronto, Knorr Aromat Original and sugar into the pot and cook for 5 min.

5. Add the marinated chicken and water to the pot and cook on medium heat, stir occasionally until chicken is cooked through and sauce thickens, about 20 to 30 min.

6. Add in the cleaned prawn tails.

7. Add the cream and peanut butter, and cook for a few minutes.

8. Garnish with freshly chopped coriander.