Serves 6
This recipe suggestion is from Marion Meyer, one of our subscribers. We suggest you brown the whole chicken breasts first before slicing; this method gives flavour without dryness.

You will need

4 chicken breast fillets
Ina Paarman’s Chicken Spice
canola or sunflower oil
1 onion, chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
2 red bell peppers cut into strips
3 cloves of garlic finely sliced
1 – 2 T (15 – 30 ml) crunchy peanut butter
2 t (10 ml) grated fresh ginger
1 x 200 ml Ina Paarman’s Tikka Curry Cook In Sauce
1 large or 2 small mangoes peeled and cut into wedges
¼ cup (60 ml) water
2 T (30 ml) Ina Paarman’s Coriander Pesto

Ina’s Tip

When fresh mangoes are out of season, use 1 very firm papino or pawpaw.


Season the chicken fillets well on both sides with the Chicken Spice and drizzle lightly with oil. Preheat a heavy based frying pan. Add the chicken and brown on both sides, remove from the pan and leave on the side.

Add a little more oil to the pan, if needed, and sauté the onion, seasoned with Green Onion Seasoning, over medium heat. Add the bell peppers and garlic. Stir fry for 2 – 3 minutes. Add peanut butter.

Add the ginger, Tikka Sauce, mangoes and water. Slice the browned breasts into 1 cm wide slices against the grain. Add chicken strips to the sauce and simmer for 5 minutes until chicken is cooked through. Drizzle the Coriander Pesto over the dish and serve with rice and sambal salads.