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For the Marinade:

  • Lemon juice 15.0 ml
  • Coriander (ground) 5.0 ml
  • Cumin (ground) 5.0 ml
  • Garam masala 5.0 ml
  • Garlic (crushed) 60.0 g
  • Ginger (fresh, crushed) 30.0 g
  • Salt 15.0 ml
  • Cracked black pepper 15.0 ml

For the Chicken:

  • Chicken fillets 2.0 kg

To Assemble:

  • Onions (thickly sliced) 160.0 g
  • Lemon (cut into wedges) 1.0 pc
  • Coconut milk 400.0 ml
  1. For the Marinade:

    • Combine marinade ingredients.
  2. For the Chicken:

    • Rub the marinade on the chicken. Marinate in the fridge overnight.
  3. To Assemble:

    • Pre-heat the oven to 160 °C.
    • 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 the boil and add Knorr Professional Aromat Original and liquidised pan juices. Simmer until desired consistency.
  4. Chef's Tip:

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