Coriander Chicken Curry with Vegetables

Name: Coriander Chicken Curry with Vegetables
Yield: 10
Ingredients: 80.0g Ghee; 2.0pc Bay Leaves; 2.0l Knorr Professional Chicken Stock Cubes (6x120x8g); 500.0g Chicken Fillet; 5.0g Garlic, minced; 150.0g Onion, chopped; 100.0g Potato medium cubes; 100.0g Carrots, diced; 100.0g Peas; 60.0g Curry, powder; 150.0g Coconut milk; 150.0g Tomatoes, diced; 1.0tsp Salt; 3.0g Black pepper; 5.0g Cumin; 100.0g Coriander leaves pure; 100.0g Green apples medium dice

Coriander Chicken Curry with Vegetables – - Recipe

The coriander chicken curry will make your menu irresistible for this year’s Ramadan. All the components in this recipe boost each other's flavors. Check the recipe below!

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Method:

Ghee 80.0 g
Bay Leaves 2.0 pc
Knorr Professional Chicken Stock Cubes (6x120x8g) 2.0 l
Knorr Professional Chicken Stock Cubes (6x120x8g)

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Euro-Container 64.50 EGP

6 x 120 x 8 g 387.00 EGP

Knorr Professional Chicken Stock Cubes (6x120x8g) added to cart

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Chicken Fillet 500.0 g
Garlic, minced 5.0 g
Onion, chopped 150.0 g
Potato medium cubes 100.0 g
Carrots, diced 100.0 g
Peas 100.0 g
Curry, powder 60.0 g
Coconut milk 150.0 g
Tomatoes, diced 150.0 g
Salt 1.0 tsp
Black pepper 3.0 g
Cumin 5.0 g
Coriander leaves pure 100.0 g
Green apples medium dice 100.0 g

Main Course

Fusion

Chicken

Ramadan

The coriander chicken curry will make your menu irresistible for this year’s Ramadan. All the components in this recipe boost each other's flavors. Check the recipe below!

...

Preparation

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.
Tip:
- Serve with steamed Basmati rice.