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Extra Crispy Chicken wrapped in Naan & Lime Curry Sauce
This recipe has some comfort food favourites, super crispy chicken strips on a bed of purple cabbage, wrapped in soft Naan bread. The dressing is a spicy curry sauce and a squeeze of lime juice to finish. View full recipe below.
Ingredients
Extra Crispy Chicken wrapped in Naan & Lime Curry Sauce
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Rs706408.0
Curry Sauce:
Onion, brunoise
/g
200.0 g
0%
Ginger, paste
/g
15.0 g
0%
Garlic, paste
/g
15.0 g
0%
Curry powder
/g
50.0 g
0%
Knorr Professional Chicken Stock Powder (6x1kg)
/g
20.0 g
0%
Knorr Professional Tomato Puree (12x900g)
/g
100.0 g
0%
Cream
/ml
150.0 ml
0%
Crispy Chicken:
Chicken breast
/kg
2.5 kg
0%
Knorr Spicy Marinade
/g
100.0 g
0%
Knorr Professional Crispy Coating Mix (6X1kg)
/g
150.0 g
0%
Flour
/kg
1.0 kg
0%
Garnish:
Mint, leaves
/g
40.0 g
0%
Fresh coriander, chopped
/g
40.0 g
0%
Onion, julienne
/g
100.0 g
0%
Knorr Professional Lime Seasoning (24x400g)
/g
50.0 g
0%
Hellmann’s Real (4x4L)
/g
400.0 g
0%
Green chillies
/g
20.0 g
0%
Naan, bread
/pc
20.0 pc
0%
/
Curry Sauce:
-
Onion, brunoise 200.0 g
-
Ginger, paste 15.0 g
-
Garlic, paste 15.0 g
-
Curry powder 50.0 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
-
Flour 1.0 kg
Garnish:
-
Mint, leaves 40.0 g
-
Fresh coriander, chopped 40.0 g
-
Onion, julienne 100.0 g
-
Green chillies 20.0 g
-
Naan, bread 20.0 pc
Preparation
-
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.
-
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.
-
Garnish:
- Garnish with freshly picked mint, coriander, thinly sliced onion and a sprinkle of Knorr Professional Lime Seasoning.
