Chicken Korma Parcel 11+
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 400 | g | Bread dough, dry mix |
| 300 | ml | KNORR PATAKS Korma Ready to Use Sauce |
| 400 | g | Chicken, dark & light meat (50/50) skinless cooked diced |
| 150 | g | Baby leaf spinach |
| 50 | g | FLORA Original 6x2kg |
Preparation
Advance Preparation
Make up the bread dough. Place the bread mix into a bowl fitted with a dough hook. Blend in the warm water on slow speed and mix for 10 minutes on medium speed. Divide into 40g portions. Pre heat an oven to 180ºC (350ºF) gas 4
Method
1. Decant the required amount of sauce into a saucepan or jug, cover until required for use.
2. Roll the dough into a rectangle. Evenly spread the sauce over the dough. Place the chicken fillet and spinach on
one half of the dough on top of the sauce.
3. Fold over half of the dough and seal edges.
4. Place onto a floured baking tray to prove for 30 minutes.
5. Brush with Flora and bake in pre-heated oven for 8-10 minutes until risen and golden brown.
Service hint
Serve with a dip pot of KNORR Pataks Ready To Use Sauce
Handy hint
Granary or wholemeal bread mix can be used as an alternative to white bread mix. The dough can be covered loosely with a clean damp cloth to help prevent it from drying out
Healthy Nutritional Hint
Use Flora to glaze the bread not egg wash. This helps form a good texture and crust formation on the bread and contributes toward your required folic acid and omega 3 daily intake.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
