Kerala chicken curry

Name: Kerala chicken curry
Yield: 10
Ingredients: 25.0ml Sunflower oil; 5.0g Green cardamon; 2.0g Curry leaves; 5.0g Mustard seeds; 10.0g Cinnamon sticks; 400.0g Onionsprepared and diced; 250.0ml Water; 250.0ml Light coconut milk; 500.0ml Knorr Professional Patak's Balti Concentrated Sauce 1.1L; 1.2kg Chicken breast, skinlessdiced; 10.0g Coriander washed and chopped; 150.0g Tomatoesdiced; 800.0g Basmati rice

Introduce your guests to the delicious taste of the South Coast of India with this delicious Indian chicken recipe. Cook this aromatic curry to ensure the authentic taste with KNORR Patak's Balti Concentrated Sauce.

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For the sauce

Sunflower oil 25.0 ml
Green cardamon 5.0 g
Curry leaves 2.0 g
Mustard seeds 5.0 g
Cinnamon sticks 10.0 g
Onionsprepared and diced 400.0 g
Water 250.0 ml
Light coconut milk 250.0 ml
Knorr Professional Patak's Balti Concentrated Sauce 1.1L 500.0 ml

Knorr Professional Patak's Balti Concentrated Sauce 1.1L

Product Specification

For service

Chicken breast, skinlessdiced 1.2 kg
Coriander washed and chopped 10.0 g
Tomatoesdiced 150.0 g
Basmati rice 800.0 g

Main courses

Poultry

Indian

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Preparation

For the sauce
- Peel and slice the onions.
- Heat the oil then add in the spices and toast for 1 min. then add the onions then fry for 10 min. or until lightly golden.
- Add the KNORR Patak's Balti Concentrated Sauce, coconut milk and water and bring to the boil for 5 min. then remove from the heat and allow to cool until needed.
For service
- Cook the rice in 1.5ltr water for 10 min. then remove from the heat and cover with cling film and place a lid on top to steam finish the cooking.
- Grill the chicken for 10 min.
- Reheat the sauce then add the chicken and simmer for 5 min. or until thoroughly cooked.
- Remove the sauce from the heat and spoon into a Balti dish, garnish with the chopped coriander, and diced tomatoes. Serve the rice seperatly.

Main courses

Poultry

Indian

Thank you

Kerala chicken curry

Ingredients