Ingredients
Method
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Oil, vegetable 40.0 ml
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Chicken, thigh fillet 1.5 kg
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Water 200.0 ml
Sides
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Basmati rice 1.0 kg
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Coriander, picked 20.0 g
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Cucumber 150.0 g
Preparation
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Method
- Preheat the oil in a large pot and lightly sauté the chicken.
- Add the KNORR Patak’s Tandoori Paste and continue to cook for a further 5 minutes.
- Add the KNORR Chinese Lemon Sauce GF, KNORR Coconut Milk Powder and water. Simmer until the chicken is cooked through.
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Sides
- Cook the Basmati rice in a rice cooker.
- Serve the chicken curry with the cooked rice, cucumbers and garnish with coriander in a rice cooker.
