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  • Sunflower oil 15 ml
  • Onionssliced 80 g
  • Chicken breast, skinless 900 g
  • Dried apricotschopped small 100 g
  • Coconut milk 200 ml
  • Lime juice 10 ml
  • Plain yoghurt 100 ml
  • Coriander chopped 20 g
  • Almondsflaked and lightly toasted 10 g
  • Sunflower oil
  • Onionssliced
  • Chicken breast, skinless
  • Water 300 ml
  • Dried apricotschopped small
  • Coconut milk
  • Plain yoghurt
  • Lime juice
  • Coriander chopped
  • Almondsflaked and lightly toasted
  1. Method:

    • Heat the oil in a pan over a medium heat. Fry the paste for 2 minutes.
    • Add the onions and chicken and fry until chicken is lightly golden.
    • Pour in the KNORR Roast Chicken Bouillon paste, water and apricots, mix well. Bring to the boil and stir through the coconut milk ,simmer until chicken is thoroughly cooked.
    • Stir through the yoghurt and then season with the lime juice andfinish with chopped coriander and toasted almonds.


    Nutrition tip Added salt is not recommended but if used keep to a minimum. If using oil use an unsaturated (olive or sunflower) and reduce the quantity used where possible.