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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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  • Daal Masoor 1 cup
  • Curry powder 1 tbsp
  • Knorr chicken soupstock 20gm
  • Ginger/garlic paste 1 tbsp
  • Tamarind paste 2 tbsp
  • Salt
  • Boiled and shredded boneless chicken 1/2 cup
  • Mustard seeds 1 teaspoon
  • Cooking oil 2 tbsp
  • Fresh coriander chopped
  • Toasted lentil papadums

method

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  • Boil 1 jug of water in a medium pan.
  • Add knorr soupstock, masoor daal, curry powder, ginger/garlic paste and let cook on medium heat until daal is tender and starts breaking, about 20/25 minutes.
  • Add tamarind paste and salt to taste.
  • Using a hand blender, make the mix to a smooth, soupy consistency.
  • Add shredded chicken and take it out in a bowl.
  • Heat oil in a saute pan, add mustard seeds until they pop.

INGREDIENTS

  • Daal Masoor 1 cup
  • Curry powder 1 tbsp
  • Knorr chicken soupstock 20gm
  • Ginger/garlic paste 1 tbsp
  • Tamarind paste 2 tbsp
  • Salt
  • Boiled and shredded boneless chicken 1/2 cup
  • Mustard seeds 1 teaspoon
  • Cooking oil 2 tbsp
  • Fresh coriander chopped
  • Toasted lentil papadums


method

  • Boil 1 jug of water in a medium pan.
  • Add knorr soupstock, masoor daal, curry powder, ginger/garlic paste and let cook on medium heat until daal is tender and starts breaking, about 20/25 minutes.
  • Add tamarind paste and salt to taste.
  • Using a hand blender, make the mix to a smooth, soupy consistency.
  • Add shredded chicken and take it out in a bowl.
  • Heat oil in a saute pan, add mustard seeds until they pop.

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