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 parsley.
Creamy Chutney Chicken Curry
Creamy Chutney Chicken Curry
with sultanas & fresh parsley
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Chicken
- Creme Fraiche
- Free-range Chicken Mini Fillets
- Fresh Parsley
- Golden Sultanas
- Jasmine Rice
- Mrs. Balls Chutney
- Onion
- Onions
- Spice & All Things Nice Durban Curry Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
READY THE RICE
Place the rinsed rice in a pot with 200ml 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. When hot, fry the diced 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 chopped sultanas and garnish with the chopped parsley.
Jasmine Rice - 100g
Free-range Chicken Mini Fillets - 150g
Onion - 1
Spice & All Things Nice Durban Curry Paste - 15ml
Mrs Ball’s Chutney - 30ml
Crème Fraîche - 40ml
Golden Sultanas - 10g
Fresh Parsley - 3g
READY THE RICE
Place the rinsed rice in a pot with 400ml 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. When hot, fry the diced 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 chopped sultanas and garnish with the chopped parsley.
Jasmine Rice - 200ml
Free-range Chicken Mini Fillets - 300g
Onion - 1
Spice & All Things Nice Durban Curry Paste - 30ml
Mrs Ball’s Chutney - 60ml
Crème Fraîche - 80ml
Golden Sultanas - 20g
Fresh Parsley - 5g
READY THE RICE
Place the rinsed rice in a pot with 600ml 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. When hot, fry the diced 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 chopped sultanas and garnish with the chopped parsley.
Jasmine Rice - 300ml
Free-range Chicken Mini Fillets - 450g
Onions - 2
Spice & All Things Nice Durban Curry Paste - 45ml
Mrs Ball’s Chutney - 90ml
Crème Fraîche - 125ml
Golden Sultanas - 30g
Fresh Parsley - 8g
READY THE RICE
Place the rinsed rice in a pot with 800ml 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. When hot, fry the diced 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 chopped sultanas and garnish with the chopped parsley.
Jasmine Rice - 400ml
Free-range Chicken Mini Fillets - 600g
Onions - 2
Spice & All Things Nice Durban Curry Paste - 60ml
Mrs Ball’s Chutney - 125ml
Crème Fraîche - 160ml
Golden Sultanas - 40g
Fresh Parsley - 10g
Woolies Products in this dish
