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Method

  • Sunflower oil 15 ml
  • Water 300 ml
  • Tomato puree 50 g
  • Frozen peas 75 g
  • Potatoes diced, blanched and refreshed 150 g
  • Pineapple, tinned in juice 175 g
  • Green cardamon powder 1 g
  • Meadowland Double 1L 250 ml
  • Coriander, washed and chopped 15 g
  1. Method

    • Peel and dice the onions and potatoes.

    • Heat the oil in a suitable pan then add the onions and cook for 10 minutes until golden and soft.

    • Add the KNORR Pataks Tikka paste and 100 ml water, cook for 10 minutes or until water has evaporated.

    • Add the tomato Paste and remaining water then continue to cook for 2 minutes over a medium heat.

    • Place the chicken and potatoes in to the pan and allow to "seal" for 5 minutes.

    • Pour in the pineapple, cream, cardamon and KNORR Garlic & Ginger purees.

    • Bring back to the boil and cook until the chicken is cooked

    Nutrition tip: Add the peas and chopped coriander then remove from the heat and serve.

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