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!
Ingredients
Method
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210g Chicken breast 10 x
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Olive oil 200 ml
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Potatoes, grated 2 kg
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Eggs 4 x
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Bread crumbs 500 g
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Plain flour 150 g
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Salt
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Pepper
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Sunflower oil 200 ml
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Mustard seeds 25 g
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Turmeric, ground 10 g
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Cumin, ground 10 g
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Brown Sugar 150 g
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Malt Vinegar 50 ml
Preparation
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Method
- Marinate chicken with KNORR Aromat Seasoning, KNORR Professional Paprika Puree, KNORR Professional Mixed Peppercorn Puree and oil.
- Seal chicken breast on the grill and then place on 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.
