For chicken marinade 200ml Plain yoghurt
10g Ginger, grated
8g Garlic, crushed
6g Robertsons Paprika
1.10kg Chicken, breast
For the curry sauce:
80ml Sunflower Oil
400g Onions, diced
10g Robertsons Medium Rajah
6g mustard seeds
2g Ground cumin
2g Coriander (ground)
10g Knorr Aromat Original
12g sugar
70g peanut butter
480g Prawns, peeled and deveined
300ml Cream
Method
Mix plain yoghurt, ginger, garlic, Robertson's Paprika and chicken fillets and marinate for 30 minutes.
For the curry sauce:
In a pot, heat the oil and fry the onions until soft.
Add the Rajah Curry Powder, Knorr Peri Peri Dry Marinade, mustard seeds, ground cumin, ground coriander and cook for a few minutes.
Add the Knorr Tomato Pronto, Knorr Aromat and Sugar into the pot and cook for 5 minutes.
Add the…