Ingredients (10 portions)PreparationAdvance preparation
Fry and drain the poppadoms in advance.
1. Prepare the chicken for saute, removing excess skin & fat and cutting into small even portions, brush with the garlic and ginger.
2. Decant the required amount of sauce into a jug, cover, label and refrigerate if not required for immediate use.
3. In a saute pan add the oil and bring to a medium to high heat, add the chicken and onions, cook to a golden brown evenly all over. Cover with a lid and cook gently for 10 - 15 minutes, stirring occasionally or until the chicken is thoroughly cooked and tender. Remove and keep hot.
4. Drain any excess oil & fat from the saute pan, add the prepared sauce, bring to a medium to high heat, add the cream alternative and half the coriander, simmer for 2-3 minutes.
5. Dress the chicken neatly, centre of plate, mask over and drizzle the sauce and sprinkle with remaining coriander. Serve with steamed or boiled rice and a selection of KNORR Pataks Poppadoms, Naan Breads and Chutney.
Handy hint
This dish can be adapted to the full range of KNORR Pataks Indian Ready To Serve Sauce Range.
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
CCPs
Always wash your hands after handling raw protein or root vegetables
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labeled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding
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