Chicken Taj Mahal
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.5 | kg | Chicken , Fillets cut into very thin strips. |
| 1 | l | KNORR PATAKS Tikka Masala Ready to Use Sauce |
| 750 | g | KNORR Basmati Rice |
| 125 | g | Coriander , chopped. |
| 250 | g | Almonds , Toasted & Sliced. |
| Oil , Mazola |
Preparation
1. Heat the oil and fry off the chicken with the onions.
2. Add the Curry Sauce and simmer for 10 minutes.
3. Add the peaches and keep warm.
4. Cook the Basmati as directed with the Saffron or Turmeric.
5. Rinse in hot water and keep warm.
6. Place the popadums in a hot fat fryer one at a time to soften.
7. After about 5 seconds, remove quickly and shape over a metal soup bowl.
8. Line the bottom of the popadums with hot rice.
9. Place the curry chicken in the centre and serve.
