Bring a contemporary twist to a curry by marinating your chicken in KNORR Intense Flavours Smoke. Chicken thighs on the bone are also great as they are more economical than fillets and when cooked in a curry, like all cuts cooked on the bone, the flavour is deeper, and the meat is extra moist.
Ingredients per serve
Chicken
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Chicken thighs (skin on) 20.0 x
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Oil 100.0 ml
Curry Sauce
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Garam masala 10.0 g
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Turmeric 5.0 g
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Chilli powder 5.0 g
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Frozen peas 150.0 g
Preparation
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Chicken
- Marinate chicken thighs in KNORR Intense Flavours Smoke for 30 minutes.
- Heat half the oil and brown chicken. Remove and drain.
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Curry Sauce
- Heat remaining oil. Fry spices in pan for 1 minute.
- Mix KNORR Chicken Booster with 800 ml of warm water, whisking until combined. Add to pan along with KNORR Pronto Napoli. Simmer for 20 minutes then return chicken thighs to pan and continue to cook for 30 minutes until the sauce has reduced.
- Stir peas through curry, cook for another 5 minutes then serve.
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To Serve
- Serve smoked chicken curry with tri colour quinoa and lime wedges.
