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Curry Sauce:

  • Onion, brunoise 200.0 g
  • Ginger, paste 15.0 g
  • Garlic, paste 15.0 g
  • Curry powder 50.0 g
  • Knorr Professional Chicken Stock Powder (6x1kg) 20.0 g
  • Knorr Professional Tomato Puree (12x900g) 100.0 g
  • Cream 150.0 ml

Crispy Chicken:

  • Chicken breast 2.5 kg
  • Knorr Spicy Marinade 100.0 g
  • Knorr Professional Crispy Coating Mix (6X1kg) 150.0 g
  • Flour 1.0 kg

Garnish:

  1. Curry Sauce:

    • Sauté onions, garlic, ginger & chilli until soft.
    • Add curry powder, Knorr Professional Chicken Stock Powder and cook to release flavours. Add Knorr Professional Tomato Puree and cream. Blend until smooth.
    • Reduce until sauce is thick.
  2. Crispy Chicken:

    • Slice chicken into strips.
    • Marinate chicken in Knorr Professional Crispy Coating Mix Marinade for 2 hours.
    • Mix the Knorr Professional Crispy Coating Mix with flour.
    • Coat marinated chicken in dry flour and Knorr Professional Crispy Coating Mix and then dip into cold water for 10 seconds.
    • Coat the chicken again in the dry flour mix. Deep fry in preheated oil of 170°C.
  3. Garnish:

    • Garnish with freshly picked mint, coriander, thinly sliced onion and a sprinkle of Knorr Professional Lime Seasoning.