Thursday, February 21, 2013

Curry Pesto Chicken

Curry powder, pesto and asparagus give this chicken dish an unusual but delicious flavour. Try it - you'll be back for more!


  • 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


  1. Preheat oven to 180°C.
  2. In a frying pan heat oil.
  3. Sautè onion.
  4. Add chicken pieces and curry powder, continue frying until evenly brown.
  5. Remove from heat, add sour cream, KNORR Creamy Pesto Packet Sauce, coriander and asparagus.
  6. Mix together gently before pouring into a casserole dish.
  7. Sprinkle with feta cheese and top with seeds. Bake for 10-20 minutes until cooked.

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