Ingredients
100 g Butter
300 g Onions, roughly chopped
1 g Star anise (2 pieces)
1 Cinnamon sticks, broken
5g Coriander, whole
5 g Cumin seeds
6 Curry leaves
2 kg Chicken pieces, trimmed
10 g Garlic, crushed
10 g Ginger, crushed
30 g Robertsons Medium Rajah
2g Robertsons Cayenne Pepper
1 L Knorr Professional Tomato Pronto
4g Knorr Chicken Stock or Knorr Vegetable stock
1 L Water
Seasoning to taste
Method
Curry:
1. In a pot, sauté the onions in the butter. Add the star anise, cinnamon, coriander, cumin seeds and curry leaves.
2. Add the chicken pieces and brown. Once chicken has browned, add the garlic and ginger, Robertsons Medium Rajah and Robertsons Cayenne Pepper. Cook for 10 min.
3. Add the Knorr Professional Tomato Pronto, Knorr Chicken Stock and water.
4. Turn down the heat and simmer until the chicken is cooked fully.
5. Adjust seasoning if necessary.
To serve:
6. Serve curry with Basmati rice, poppadoms, natural yoghurt, mango salsa, sambals and sliced banana.
Chef’s Tip
Replace the chicken with butternut and chickpeas for a vegetarian curry.
