Lemon Chicken Tandoori
Add variety to your chicken menu items by mixing up the marinades and sauces served alongside. Indian meets Chinese cuisine in this easy to do dish.
Aged Care
Poultry
Roasts
Main Meals
Indian
Ingredients per serve
Lemon Chicken Tandoori
−
+
€0.0
Method
Oil, vegetable
/ml
40.0 ml
0%
Chicken, thigh fillet
/kg
1.5 kg
0%
KNORR Patak's Tandoori Paste 1.15 kg
/g
200.0 g
0%
KNORR Chinese Lemon Sauce GF 2kg
/g
600.0 g
0%
KNORR Thai Coconut Milk Powder 1 kg
/g
100.0 g
0%
Water
/ml
200.0 ml
0%
Sides
Basmati rice
/kg
1.0 kg
0%
Coriander, picked
/g
20.0 g
0%
Cucumber
/g
150.0 g
0%
/
Method
-
Oil, vegetable 40.0 ml
-
Chicken, thigh fillet 1.5 kg
-
Water 200.0 ml
Sides
-
Basmati rice 1.0 kg
-
Coriander, picked 20.0 g
-
Cucumber 150.0 g
Preparation
-
Method
- Preheat the oil in a large pot and lightly sauté the chicken.
- Add the KNORR Patak’s Tandoori Paste and continue to cook for a further 5 minutes.
- Add the KNORR Chinese Lemon Sauce GF, KNORR Coconut Milk Powder and water. Simmer until the chicken is cooked through.
-
Sides
- Cook the Basmati rice in a rice cooker.
- Serve the chicken curry with the cooked rice, cucumbers and garnish with coriander in a rice cooker.
