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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 500 gm
  • Onions (chopped) 1 medium
  • Tomato Paste 1/2 cup
  • Ketchup 1/2 cup
  • Chicken soupstock 20 gm
  • Chopped Garlic 1 teaspoon
  • Tomato (chopped) 1 medium
  • Fresh Thyme 1/2 teaspoon
  • Curry Leaves 3 to 4
  • Mozzarella Cheese 1/4 cup
  • Olive Oil 2 tbsp
  • Salt
  • Spaghetti 1/2 packet
  • Oil 1/4 cup
  • Salt

method

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  • Cook spaghetti in boiling water, add 2 tbsp of oil.
  • After 10 minutes, drain and place the spaghetti under running cold water.
  • Pour some oil on top, toss and keep aside.
  • Heat oil in a pan and add chicken and salt.
  • Saute until the color of the chicken changes.
  • Remove the chicken and keep aside.
  • In a separate pan cook tomato paste for 2-3 minutes.
  • Add red onion rings, garlic, chopped tomatoes, fresh thyme and curry leaves, mix well and cook.
  • When the curry is well cooked add the fried chicken in it and mix well for 2-3 minutes.
  • Remove the curry leaves and transfer the pasta to a serving platter.
  • Sprinkle grated mozzarella cheese on top and serve

INGREDIENTS

  • Chicken Boneless 500 gm
  • Onions (chopped) 1 medium
  • Tomato Paste 1/2 cup
  • Ketchup 1/2 cup
  • Chicken soupstock 20 gm
  • Chopped Garlic 1 teaspoon
  • Tomato (chopped) 1 medium
  • Fresh Thyme 1/2 teaspoon
  • Curry Leaves 3 to 4
  • Mozzarella Cheese 1/4 cup
  • Olive Oil 2 tbsp
  • Salt
  • Spaghetti 1/2 packet
  • Oil 1/4 cup
  • Salt


method

  • Cook spaghetti in boiling water, add 2 tbsp of oil.
  • After 10 minutes, drain and place the spaghetti under running cold water.
  • Pour some oil on top, toss and keep aside.
  • Heat oil in a pan and add chicken and salt.
  • Saute until the color of the chicken changes.
  • Remove the chicken and keep aside.
  • In a separate pan cook tomato paste for 2-3 minutes.
  • Add red onion rings, garlic, chopped tomatoes, fresh thyme and curry leaves, mix well and cook.
  • When the curry is well cooked add the fried chicken in it and mix well for 2-3 minutes.
  • Remove the curry leaves and transfer the pasta to a serving platter.
  • Sprinkle grated mozzarella cheese on top and serve

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