Serves 6
An all time traditional favourite made with our new Cape Malay Curry Sauce.
Recipe Category

You will need

2 cooked chicken breasts
2 t (10 ml) Ina Paarman’s Chicken Flavour Stock Powder or Chicken Spice
1 x 250 ml Ina Paarman’s Cape Malay Curry Cook-In Sauce
fresh coriander to garnish


Cut up the cooked chicken breasts and place in a food processor together with Stock Powder or Chicken Spice.
Pulse 10 times.
Add Cape Malay Curry Sauce.
Pulse until textured.
Refrigerate until serving time.
Dish up and garnish with coriander.