Ingredients per serve


What you need

Add a modern twist to your curries with a little smoke. Chicken thighs on-the-bone are used in this recipe as a great economical alternative to fillets, and when cooked in a curry, can result in a deeper flavour and more tender meat—like all cuts cooked on the bone.



  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
  2. Smoked Chicken

    • Marinate the chicken thighs in liquid smoke for 30 minutes.
    • Heat half the oil in a pan and brown the chicken. Remove from heat and drain.
  3. Curry Sauce

    • Heat remaining oil in the same pan and fry the spices for 1 minute.
    • Mix KNORR Chicken Booster with water, whisking until well combined.
    • Add to the pan along with KNORR Italiana Pronto Napoli. Simmer for 20 minutes.
    • Return chicken thighs to the pan. Continue to cook for 30 minutes until the sauce has reduced.
    • Stir frozen peas through curry and cook for another 5 minutes. Remove from heat.
  4. To Serve

    • Scoop cooked quinoa into individual serving bowls. Top with chicken curry and lime wedges.
  5. Chef's Tip

    • Using quinoa as a side adds an interesting and modern twist to your curry offerings.