- 15 millilitre Oil
- 1 Onion, sliced
- 6 Skinless chicken breasts, cubed
- 1 teaspoon Curry powder
- 250 millilitre Sour cream
- 1 KNORR Creamy Pesto Packet Sauce
- 1 tablespoon Finely chopped coriander
- 100 gram Bunch asparagus, blanched
- 125 millilitre Feta cheese, crumbled
- 60 millilitre Salad seed mix
- Preheat oven to 180°C.
- In a frying pan heat oil.
- Sautè onion.
- Add chicken pieces and curry powder, continue frying until evenly brown.
- Remove from heat, add sour cream, KNORR Creamy Pesto Packet Sauce, coriander and asparagus.
- Mix together gently before pouring into a casserole dish.
- Sprinkle with feta cheese and top with seeds. Bake for 10-20 minutes until cooked.