The iconic Mrs Balls Chutney brings the South African flavour to this creamy chicken curry dish, featuring Spice & All Things Nice Durban Curry Paste for that special aromatic warmth, crème fraîche for creaminess, & sultanas for sweetness. Served with jasmine rice and garnished with fresh chilli.
Chutney Chicken Curry
Chutney Chicken Curry
with sultanas & fresh chilli
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Chicken
- Creme Fraiche
- Free-range Chicken Mini Fillets
- Fresh Chilli
- Fresh Chillies
- Golden Sultanas
- Jasmine Rice
- Mrs. Balls Chutney
- Onion
- Onions
- Spice & All Things Nice Durban Curry Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
READY THE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FRY THE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
CHUTNEY, Chicken & CURRY
Return the pan to medium heat with a drizzle of oil. Fry the onion until golden, 4-5 minutes (shifting occasionally). Add in the curry paste (to taste) and fry until fragrant, 30-60 seconds (shifting constantly). Mix in the chutney and cooked Chicken and remove from the heat. Stir through the crème fraîche and seasoning. Loosen with water to desired consistency.
DELICIOUS
Plate up the steaming rice with the Chicken curry. Top with the sultanas and garnish with the chilli (to taste).
READY THE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FRY THE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
CHUTNEY, Chicken & CURRY
Return the pan to medium heat with a drizzle of oil. Fry the onion until golden, 4-5 minutes (shifting occasionally). Add in the curry paste (to taste) and fry until fragrant, 30-60 seconds (shifting constantly). Mix in the chutney and cooked Chicken and remove from the heat. Stir through the crème fraîche and seasoning. Loosen with water to desired consistency.
DELICIOUS
Plate up the steaming rice with the Chicken curry. Top with the sultanas and garnish with the chilli (to taste).
READY THE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FRY THE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
CHUTNEY, Chicken & CURRY
Return the pan to medium heat with a drizzle of oil. Fry the onion until golden, 6-7 minutes (shifting occasionally). Add in the curry paste (to taste) and fry until fragrant, 30-60 seconds (shifting constantly). Mix in the chutney and cooked Chicken and remove from the heat. Stir through the crème fraîche and seasoning. Loosen with water to desired consistency.
DELICIOUS
Plate up the steaming rice with the Chicken curry. Top with the sultanas and garnish with the chilli (to taste).
READY THE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FRY THE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
CHUTNEY, Chicken & CURRY
Return the pan to medium heat with a drizzle of oil. Fry the onion until golden, 6-7 minutes (shifting occasionally). Add in the curry paste (to taste) and fry until fragrant, 30-60 seconds (shifting constantly). Mix in the chutney and cooked Chicken and remove from the heat. Stir through the crème fraîche and seasoning. Loosen with water to desired consistency.
DELICIOUS
Plate up the steaming rice with the Chicken curry. Top with the sultanas and garnish with the chilli (to taste).
Frequently Asked Questions
What is the preparation time for Chutney Chicken Curry?
The preparation time for Chutney Chicken Curry with sultanas & fresh chilli is between 20 and 40 minutes.
What is the total time required to make Chutney Chicken Curry with sultanas & fresh chilli?
The total time required to make Chutney Chicken Curry with sultanas & fresh chilli is between 30 and 50 minutes.
How many servings does Chutney Chicken Curry provide?
4 servings
What are the main ingredients in Chutney Chicken Curry?
Chicken, Creme Fraiche, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Chillies, Golden Sultanas, Jasmine Rice, Mrs. Balls Chutney, Onion, Onions, Spice & All Things Nice Durban Curry Paste
What is the nutritional information of Chutney Chicken Curry?
Calories: 915, Carbs: 129 grams, Fat: grams, Protein: 44.9 grams, Sugar: 47.7 grams, Salt: 2830 grams
How do I prepare Chutney Chicken Curry?
FRY THE CHICKEN: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside. READY THE RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. DELICIOUS: Plate up the steaming rice with the chicken curry. Top with the sultanas and garnish with the chilli (to taste). CHUTNEY, CHICKEN & CURRY: Return the pan to medium heat with a drizzle of oil. Fry the onion until golden, 4-5 minutes (shifting occasionally). Add in the curry paste (to taste) and fry until fragrant, 30-60 seconds (shifting constantly). Mix in the chutney and cooked chicken and remove from the heat. Stir through the crème fraîche and seasoning. Loosen with water to desired consistency.
What should be prepared from my kitchen to make Chutney Chicken Curry?
Chicken, Creme Fraiche, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Chillies, Golden Sultanas, Jasmine Rice, Mrs. Balls Chutney, Onion, Onions, Spice & All Things Nice Durban Curry Paste
How many calories does Chutney Chicken Curry have?
915 calories
How much fat content does Chutney Chicken Curry have?
grams
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