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Method:

  • Ghee 80 g
  • Bay Leaves 2 pc
  • Chicken Fillet 500 g
  • Garlic, minced 5 g
  • Onion, chopped 150 g
  • Potato medium cubes 100 g
  • Carrots, diced 100 g
  • Peas 100 g
  • Curry, powder 60 g
  • Coconut milk 150 g
  • Tomatoes, diced 150 g
  • Salt 1 tsp
  • Black pepper 3 g
  • Cumin 5 g
  • Coriander leaves pure 100 g
  • Green apples medium dice 100 g
  1. Method:

    • In a large pot on high heat, add the ghee, bay leaves, and Knorr Chicken Stock Cubes.
    • Cook for 3 minutes, add the garlic and onion. Cook for 3 more minutes before adding the potatoes, carrots, and peas.
    • Cook for 5 more minutes.
    • Add the curry powder, bring to a boil and let simmer for 5 minutes.
    • Add the coconut milk and simmer for 3 minutes. Add the diced tomatoes.
    • Adjust the seasoning and add the coriander puree just after you remove the pot from the stove.
  2. Tip:

    • Serve with steamed Basmati rice.
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