Ingredients per serve


A contemporary fusion of Thai and Mexican using spiced marinated chicken thighs with a delicious crunchy garnish of deep-fried chicken skin. Add a hint of freshness with crisp red and white cabbage.



  1. Chicken

    • Remove skin from the chicken thighs and cut into small pieces. Set aside. 
    • Cut the chicken into small pieces and toss in KNORR Thai Curry Paste, oil and 75 ml water. Marinate for 1 hour. 
    • Deep fry the chicken skin at 170 degree Celsius until crispy and golden. Drain. 
    • Grill or pan-fry the chicken until cooked through.
  2. Rotis

    • Fry the parathas in vegetable oil until golden and slightly crispy around the edges. Drain. 
  3. Slaw

    • Shred the red and white cabbage and combine with chilli and coriander. 
    • Combine KNORR Lime Powder with 300ml of water and KNORR Sweet Chilli Sauce. Toss through the cabbage mixture.
  4. To Serve

    • Divide the slaw mixture between parathas. Top with chicken and a sprinkle of crispy skin.
  5. Tip

    • Parathas are available in Indian or most Asian grocery stores.