|400||ml||Knorr Patak's Korma Concentrated Sauce 1.1L|
|900||g||Chicken breast, skinless|
|200||g||Chickpeas canned in water|
|200||g||Red peppers diced|
|100||g||Dried apricots chopped small|
|100||g||Button mushrooms thinly sliced|
Warm serving bowls. Ensure steamer is on and ready for use, if using oven pre-heat to 180ºC (350ºF),
Gas Mark 4. Prepare ingredients as directed. Make up the sauce as per manufacturers instructions.
1.Place the vegetables, fruit and chicken into a suitable oven dish. Place into the oven and cook for 10
2. In a suitable pan make up the Korma Sauce by mixing the KNORR Pataks Create More Korma
Concentrated Sauce into 300ml of water. Bring to the boil and simmer for 5 minutes.
3. Take the vegetables out of the oven and add the chickpeas and KNORR Pataks Create More Korma
Concentrated Sauce. Stir well before covering with a tight fitting lid or tin foil.
4. Place the dish back into the oven and cook for a further 30 minutes. Remove the dish from the oven
and stir to ensure even sauce distribution.
5. Serve with chopped coriander sprinkled on top.
Serve with a portion of rice, preferably brown or a 50:50 mix of brown and white rice.
Added salt is not recommended but if used keep to a minimum. If using oil use an unsaturated
(olive or sunflower) and reduce the quantity used where possible.