Friday, 6 November 2015

Spicy Chicken Curry with Knorr stock pot

Creamy and rich fragranced chicken curry with Knorr chicken stock pot. Here is recipe for you all  to try.

  • Chicken Breast 500gm, boneless cut into bite-size pieces
  • Onion 1 finely sliced
  • Garlic 5 nos, crushed
  • Tomato 1, chopped
  • Red Chilli Powder 1/2 tsp
  • Turmeric Powder 1/4 tsp
  • Coriander Powder 1 tsp
  • Knorr chicken stock pot 1
  • Coriander Leaves few chopped
  • Fresh Cream 50 ml
  • Water
  • Oil
To Marinate
  • Red chilli powder 1/4 tsp
  • Turmeric Powder a pinch
  • Black pepper Powder 1/4 tsp
  • Salt
Clean and cut chicken breast, marinate with little salt, red chilli powder, turmeric powder a pinch and little pepper powder. Heat oil in a non stick medium sauce pan, add marinated chicken and stir well for 5 -6 minutes until chicken is almost cooked. Remove chicken and set aside.
Heat some more oil in the same pan. Add onions and cook gently for 8 - 10 minutes, stirring frequently until onion starts to brown. Add the garlic and cook for another 1 minute. Add red chilli powder, turmeric powder and coriander powder and saute well. Now add the Knorr chicken stock pot with water , bring to boil again then simmer, stirring occasionally, until chicken is thoroughly cooked, about 3 minutes.
Add chopped coriander leaves, stir in the cream and simmer, stirring occasionally for about 2 minute, until sauce is slightly thickened. Serve hot with rice or roti.
NB: If you don't have Knorr chicken stock pot, can use corn flour and add some more masala powderes. Enjoy cooking.

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