Bhuna Murgh
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.2 | kg | Chicken breast, skinless , diced |
| 50 | g | KNORR PATAKS Madras Spice Blend Paste |
| 300 | g | KNORR PATAKS Jalfrezi Spice Blend Paste |
| 50 | ml | Sunflower oil |
| 400 | g | Onions , diced |
| 400 | g | Tinned tomatoes and chopped |
| 200 | ml | KNORR Clear Chicken Bouillon |
| 15 | g | Coriander chopped |
Preparation
Advanced Preparation.
In a suitable bowl combine the chicken and 30g madras spice blend paste to season, flavour and marinade, mix well, cover, label and refrigerate overnight or until required for a minimum of 1 hour. Warm Serving Dishes. Prepare ingredients as directed above
Method.
1. Heat the oil in a suitable pan over a medium heat, add the onions, cook until browning.
2. Add the jalfrezi paste and cook out for 5 minues adding a little water or bouillon to prevent sticking on the bottom of the pan, add the chicken and continue to cook until the chicken loses its rawness.
3. Add the tomatoes and cook out for 2-3 minutes, add the bouillon mix well.
4. Bring to the boil and simmer for 15 minutes or until chicken is thoroughly cooked and tender and the desired consistency and flavur is achieved. Mix in the coriander.
5. Serve.
Service Hint.
Serve in appropriate warmed dish garnished with chopped coriander. Serve with KNORR USA Long Grain Rice and a selection of PATAKS Naan Breads and Chutneys.
Handy Hint.
Other proteins such as quorn, vegetables or prawns can be used. The strength of the sauce can be adjusted by adding or reducing the amount of paste by 50g.
Healthy Hint.
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.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
