Curry Sauce:

  • Onion, brunoise 200 g
  • Ginger, paste 15 g
  • Garlic, paste 15 g
  • Curry powder 50 g
  • Knorr Professional Tomato Puree (12x900g) 100 g
  • Cream 150 ml

Crispy Chicken:


  • Mint, leaves 40 g
  • Fresh coriander, chopped 40 g
  • Onion, julienne 100 g
  • Green chillies 20 g
  • Naan, bread 20 nos
  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.