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For the Chicken

For the Salad

  • Lime, juice 10 ml
  • Baby spinach, washed 400 g
  • Coriander, washed 100 g
  • Mint, washed 100 g
  • Cucumber, diced 60 g
  • Red chilli 10 x
  • Pineapple, diced 60 g
  • Tomato, diced 60 g
  • Onions, red, diced 400 g

For the Red Yoghurt

  1. For the Chicken

    • Marinate the chicken in the KNORR Patak's Butter Chicken Paste, soy sauce and oil.
    • Char-grill the marinated chicken until and slice.
  2. For the Salad

    • Roughly chop the spinach, coriander and mint then toss together in a large bowl. Add the cucumber, chilli, pineapple, tomato, red onion and lime juice.

  3. For the Red Yoghurt

    • Mix the KNORR Patak's Butter Chicken Sauce with the yoghurt and spread over the base of the plate.

  4. To Finish

    • Place chicken on the red yoghurt and top with the chop chop salad to serve.

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