Chicken Korma
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.3 | kg | Chicken breast, skinless large dice |
| 5 | g | KNORR PRIMERBA Garlic Paste |
| 200 | g | Onions diced |
| 1.1 | l | KNORR PATAK'S Korma Light Ready to Use Sauce |
| 3 | g | Coriander chopped |
Preparation
Advance Preparation
Remove any excess skin and fat from the chicken. Warm the service plates.
Method
1. Prepare the chicken and brush with the garlic paste. (optional)
2. Decant the required amount of sauce into a saucepan or jug, cover, label and refrigerate until required for use or can be heated in advance if required.
3. Add the oil to a saute pan or non stick wok, bring to a medium to high heat, add the chicken and onions, stir fry lightly without colouring for 1 -2 minutes.
4. Drain any excess oil, add the sauce, bring to the boil and simmer gently until the chicken is thoroughly cooked.
5. Serve centre of plate with steamed or boiled rice garnished with chopped coriander.
Handy hint
Can be served with KNORR Pataks range of poppadums. As an alternative to garlic the quorn can be marinated with the same amount of KNORR Pataks Korma Spice Blend Paste or one of the other varieties of the 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
