Butter Chicken and Prawn Curry

A rich and creamy chicken and prawn curry originating from the South of India. Serves 6.


Chicken Marinade:

  • 200ml plain yogurt
  • 10g ginger, grated
  • 8g garlic, crushed
  • 6g Robertsons Paprika
  • 1.10kg chicken, breast

Curry Sauce:

  • 80ml oil, sunflower
  • 400g onions, diced
  • 10g Robertsons Medium Rajah
  • 30g Knorr Peri-Peri Marinade
  • 6g mustard seeds
  • 2g cumin (ground)
  • 2g coriander (ground)
  • 10g Knorr Aromat Original
  • 12g sugar
  • 70g peanut butter
  • 480g prawns, peeled and deveined
  • 300ml cream


Chicken Marinade:

Mix plain yogurt, ginger, garlic, Robertsons Paprika and chicken fillets and marinade for 30 minutes.

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 marinated chicken and cook on medium heat, stir now and then until chicken is cooked and sauce thickens, about 20 to 30 minutes.

Add in the cleaned prawn tails.

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

Garnish with freshly chopped coriander.

Serve with Basmati Rice or Naan Bread.