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Curry Sauce:

  • Onion, brunoise 200 g
  • Ginger, paste 15 g
  • Garlic, paste 15 g
  • Curry powder 50 g
  • Cream 150 ml

Crispy Chicken:

  • Chicken Breast 2.5 kg
  • Knorr Spicy Marinade 100 g
  • Flour 1 kg

Garnish:

  • 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 Chicken Powder and cook to release flavours. Add Knorr Tomato Puree and cream. Blend until smooth.
    • Reduce until sauce is thick.
  2. Crispy Chicken:

    • Slice chicken into strips.
    • Marinate chicken in Knorr Spicy Marinade for 2 hours.
    • Mix the Knorr Coating mix with flour.
    • Coat marinated chicken in dry flour and Knorr 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 Lime Seasoning.