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For the mariande

For the Curry sauce

To finish the curry

  • Coriander 10.0 g
  1. For the mariande

    Dice and mix the chicken with the garlic and ginger paste then chill and allow to marinade for at least 1 hour.
  2. For the Curry sauce

    Peel and dice the onion then heat the oil and fry the KNORR Blue Dragon Thai paste and tomato puree. Add the coconut milk, water, onions, potatoes cut in half, ½ peanuts, cardamon, tomatoes, lime juice, sugarand tamarind then bring to the boil and simmer for 10-15mins or until the potatoes start to soften.

    (This sauce can be held at this stage ready for addition of vegetables and chicken to order during service.)

  3. To finish the curry

    Pour the sauce into a saucepan and bring to the boil then add the chicken then reduce the heat and simmer for 3 minutes. Turn off the heat, allowing the chicken to cook through gently in the hot sauce over 1-2 minutes. Season to taste.

    Serve topped with coriander, the remaining peanuts and coconut rice