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Ingredients

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Marinade:

  • Hellmann's Tangy Mayonnaise 2.5kg
    Hellmann's Tangy Mayonnaise 2.5kg
    150 g
    Added to cart: Hellmann's Tangy Mayonnaise 2.5kg
  • Knorr Tomato Pronto
    Knorr Tomato  Pronto
    15 g
    Added to cart: Knorr Tomato Pronto
  • Lemon juice 15 ml
  • Robertsons Cayenne Pepper
    Robertsons Cayenne Pepper
    5 g
    Added to cart: Robertsons Cayenne Pepper
  • Robertsons Turmeric
    Robertsons Turmeric
    5 g
    Added to cart: Robertsons Turmeric
  • Coriander (ground) 5 g
  • Cumin (ground) 5 g
  • Cinnamon (ground) 5 g
  • Garlic (crushed) 60 g
  • Ginger (fresh, crushed) 30 g
  • Robertsons Paprika
    Robertsons Paprika
    10 g
    Added to cart: Robertsons Paprika
  • Salt 15 g
  • Robertsons Black Pepper
    Robertsons Black Pepper
    15 g
    Added to cart: Robertsons Black Pepper

To assemble:

  • Chicken breast 2 kg
  • Onion (thinly sliced) 160 g
  • 1 Lemon (cut into wedges, deseeded)
  • Ginger (crushed) 15 g
  • Coconut milk 400 ml
  • Knorr Aromat Original
    Knorr Aromat Original
    15 g
    Added to cart: Knorr Aromat Original

Preparation

  1. Marinade:

    • Pre-heat the oven to 160 °C.
    • Combine marinade ingredients and rub on the chicken. Marinate in the fridge overnight.
  2. To assemble:

    • Place onions, lemon wedges and ginger in a roasting tray, place chicken on top and roast for 25-30 min.
    • Remove chicken and cover loosely with foil. Remove the ginger, lemon, pan juices and onion and liquidise until smooth.
    • In a saucepan, bring coconut milk to boil and add Knorr Aromat Original and liquidised pan juices. Simmer until desired consistency
  3. Chef's Note:

    The chicken can be grilled over a braai (hot coals).