Fixed Point
JF-Expert Member
- Sep 30, 2009
- 11,304
- 12,753
[h=3]Ingredients[/h]
- 15 millilitre oil
- 750 gram Chicken breasts, cubed
- 1 Onion, halved and sliced
- 1 KNORR Mild Durban Curry Dry Cook-in-Sauce
- 400 millilitre water
- 3 Potatoes, peeled and diced
- 250 millilitre frozen peas
- 30 millilitre Raisins
- ½ cup Coriander leaves
- 1 cup Steamed rice to serve
[h=3]Instructions[/h]
- Heat oil in a large saucepan on medium.
- Cook chicken in batches for 3-5 minutes, until brown.
- Remove from pan and set aside.
- Cook onion in same pan for 5 minutes, until soft.
- Return chicken to pan with potato and KNORR Mild Durban Curry Dry Cook-in-Sauce and water.
- Reduce heat and simmer for 15 minutes, until potato is tender.
- Stir through peas and raisins and simmer for another 5 minutes.
- Top with coriander.
- Serve with fluffy white rice and sambals, with a side salad.