Roast Chicken Breast with Rostis and Kasundi
Switzerland with a side of Indian anyone? Want to take your menu cross country? This simple and easy yet packed with flavour menu item will do just that!
Casual Dining
Poultry
Roasts
Main Meals
Australian
Other European
Indian
Ingredients per serve
Method
-
210g Chicken breast 10.0 x
-
Chilli paste 5.0 g
-
Ground Paprika 10.0 g
-
Olive oil 200.0 ml
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Potatoes, grated 2.0 kg
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Eggs 4.0 x
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Bread crumbs 500.0 g
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Plain flour 150.0 g
-
Salt
-
Pepper
-
Sunflower oil 200.0 ml
-
Mustard seeds 25.0 g
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Turmeric, ground 10.0 g
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Cumin, ground 10.0 g
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Garlic puree 25.0 g
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Brown sugar 150.0 g
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Fresh crushed ginger 10.0 g
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Malt Vinegar 50.0 ml
Preparation
-
Method
- Marinate chicken with KNORR Aromat Seasoning, ground paprika, chilli paste and oil.
- Seal chicken breast on the grill and then place on a tray ready for the oven.
- To make rosti - grate potatoes, squeeze excess moisture. Add in egg, crumb, flour and seasoning.
- Take a pan, heat oil and seal rostis.
- Place all the ingredients in a saucepan over medium-high heat with 1 teaspoon salt. Simmer for 1-1 1/2 hours until the liquid has evaporated, and the oil comes to the top.
