Chicken and Vegetable Curry
Heating time: 45 Minutes
Heating temperature: Stove Top
Heating mode: Stove TopDownload PDF
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 200.45 | g | Eggplant |
| 300.00 | g | Pepper, red |
| 250.00 | g | Baby marrow/courgettes ''Zucchini'' |
| 60.00 | ml | Oil, Sunflower |
| 2.30 | kg | Chicken, breast |
| 30.00 | ml | Oil, Sunflower |
| 600.00 | ml | KNORR Curry Sauce 6 x 2L |
| Robertsons Atlantic Sea Salt and Black Pepper to taste |
Preparation
1. Slice the eggplants, red peppers and courgettes into medium sized slices, toss i seasoned oil and fry in batches on a hot grill pan until marked.
2. Peel the butternut and cut into cubes. Steam until al dente.
3. Cut the chicken into strips or cubes and fry in same oil until half cooked.
4. Add the curry sauce and simmer for a further 10 minutes.
5. Add the vegetables and bring to the boil and check seasoning and adjust if needed.
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