In a large pan, heat oil and fry chicken until lightly browned. Remove and set aside.
Add onions, garlic and Robertsons Ginger and fry until soft.
Add Robertsons Crushed Chilli, red curry paste and sugar, and cook for 2 minutes.
Add coconut cream and water. Simmer uncovered for 30 minutes, stirring frequently.
Mix the KNORR Chakalaka Soup with a little water to form a smooth paste and stir into the stew.
Add baby marrows and peas, and simmer for a further 5 minutes.
Garnish with coriander and serve with basmati rice.