Chicken Curry
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 40.00 | ml | Oil, Sunflower |
| 2.00 | kg | Chicken, breast |
| 40.00 | g | Chilli peppers, fresh |
| 10.00 | g | ROBERTSONS Hot Rajah 6 X 800g |
| 35.00 | g | Mustard, Dijon |
| 820.00 | g | KNORR Tomato Pronto 6 x 2kg |
| 3.00 | g | ROBERTSONS Black Pepper 6 x 800g |
| 40.00 | g | KNORR Lemon Juice 6 x 2L |
| 40.00 | g | Coriander, fresh (Cilantro) |
| 3.00 | g | KNORR Chicken Stock Granules 2 x 4.5kg |
| 150.00 | ml | Water |
| 400.00 | g | MEADOWLAND Sour 10 x 500ml |
Preparation
1. Heat the oil until hot and brown the cubes of chicken and set aside.
2. Saute the onions, chilli and garlic until soft.
3. Add the curry powder, mustard, tomato pronto, black pepper, lemon juice, chicken stock and half the coriander.
4. Bring to the boil and allow the flavour to develop for 10 minutes.
5. Add the chicken pieces.
6. Adjust the seasoning and allow the chicken to cook for 10-15 minutes.
7. Add the coconut cream, sour creme and the rest of the coriander and allow the curry to cook uncovered for 10-15 minutes until the sauce reduces and thickens slightly.
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