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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Creamy Chutney Chicken Curry?
The preparation time for Creamy Chutney Chicken Curry with sultanas & fresh parsley is between 25 and 40 minutes.
What is the total time required to make Creamy Chutney Chicken Curry with sultanas & fresh parsley?
The total time required to make Creamy Chutney Chicken Curry with sultanas & fresh parsley is between 30 and 45 minutes.
How many servings does Creamy Chutney Chicken Curry provide?
4 servings
What are the main ingredients in Creamy Chutney Chicken Curry?
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
What is the nutritional information of Creamy Chutney Chicken Curry?
Calories: 810, Carbs: 108 grams, Fat: grams, Protein: 43 grams, Sugar: 27 grams, Salt: 762 grams
How do I prepare Creamy Chutney Chicken Curry?
DELICIOUS: Plate up the steaming rice with the chicken curry. Top with the chopped sultanas and garnish with the chopped parsley. 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. 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. 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.
What should be prepared from my kitchen to make Creamy Chutney Chicken Curry?
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
How many calories does Creamy Chutney Chicken Curry have?
810 calories
How much fat content does Creamy Chutney Chicken Curry have?
grams
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