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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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Back

History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

INGREDIENTS

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  • Chicken boneless 1/2 kg
  • Onion chopped 1 medium
  • Mushroom 2 tbsp
  • Corns 4 tbsp
  • Garlic chopped 1 teaspoon
  • Brown sugar 1 teaspoon
  • Chili powder 1/2 teaspoon
  • Crushed chili 1
  • Green chili chopped 1 tsp
  • Lemon juice 1 tbsp
  • Lemon rind 1 teaspoon
  • Chili sauce 1 tbsp
  • Chicken soupstock 20 gm
  • Roasted peanut chopped 1/2 cup
  • Coconut cream powder 2 tbsp
  • Water 1/4 cup
  • Oil 1/4 cup
  • Curry patta 8 to 10

method

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  • Heat oil saute onion for 2 min.
  • Add chicken along with garlic and green chilies.
  • Cook for 3-4 min.
  • Add all seasoning and sauces.
  • Add chicken soupstock.
  • Now dissolve coconut cream with water.
  • Add in chicken gravy.
  • Lastly add peanut.
  • Serve with boiled rice.

INGREDIENTS

  • Chicken boneless 1/2 kg
  • Onion chopped 1 medium
  • Mushroom 2 tbsp
  • Corns 4 tbsp
  • Garlic chopped 1 teaspoon
  • Brown sugar 1 teaspoon
  • Chili powder 1/2 teaspoon
  • Crushed chili 1
  • Green chili chopped 1 tsp
  • Lemon juice 1 tbsp
  • Lemon rind 1 teaspoon
  • Chili sauce 1 tbsp
  • Chicken soupstock 20 gm
  • Roasted peanut chopped 1/2 cup
  • Coconut cream powder 2 tbsp
  • Water 1/4 cup
  • Oil 1/4 cup
  • Curry patta 8 to 10


method

  • Heat oil saute onion for 2 min.
  • Add chicken along with garlic and green chilies.
  • Cook for 3-4 min.
  • Add all seasoning and sauces.
  • Add chicken soupstock.
  • Now dissolve coconut cream with water.
  • Add in chicken gravy.
  • Lastly add peanut.
  • Serve with boiled rice.

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