The Close - Chicken Korma
Ingredients
The Close - Chicken Korma
−
+
€0.0
Method
Sunflower oil
/ml
15.0 ml
0%
Knorr Professional Patak's Korma Paste 1.1kg
/g
100.0 g
0%
9
May Contain Peanuts
May contain nuts and their derivatives
Water
/ml
300.0 ml
0%
Knorr Professional Ginger Puree 750g
/g
25.0 g
0%
Knorr Professional Garlic Puree 750g
/g
25.0 g
0%
Tomato puree
/g
50.0 g
0%
Frozen peas
/g
75.0 g
0%
Potatoes diced, blanched and refreshed
/g
150.0 g
0%
Pineapple, tinned in juice
/g
175.0 g
0%
Green cardamon powder
/g
1.0 g
0%
Double cream
/ml
250.0 ml
0%
Coriander, washed and chopped
/g
15.0 g
0%
/
Method
-
Sunflower oil 15.0 ml
-
Water 300.0 ml
-
Tomato puree 50.0 g
-
Frozen peas 75.0 g
-
Potatoes diced, blanched and refreshed 150.0 g
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Pineapple, tinned in juice 175.0 g
-
Green cardamon powder 1.0 g
-
Double cream 250.0 ml
-
Coriander, washed and chopped 15.0 g
Preparation
-
Method
-
Peel and dice the onions and potatoes.
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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.
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Add the tomato Paste and remaining water then continue to cook for 2 minutes over a medium heat.
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Place the chicken and potatoes in to the pan and allow to "seal" for 5 minutes.
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Pour in the pineapple, cream, cardamon and KNORR Garlic & Ginger purees.
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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. -
