- Serves: 12
- Recipe Category: Poultry chicken, Traditional homegrown south african recipes
-
Products in this recipe:
Coriander Pesto, Chicken Flavour Stock Powder, Butter Chicken Cook-In Curry Sauce, Green Onion Seasoning
You Will Need:
Method:
Place the carrots and onion on the base of a wide saucepan or frying pan, shake to even out. Season the chicken with Green Onion Seasoning. Position the breasts, in a single layer, on the bed of vegetables. Tuck the garlic in here and there. Add the Chicken Stock Powder to the boiling water and carefully pour it in on the side so as not to wash the seasoning off the chicken. Cover the pan with a lid and simmer the chicken very slowly for 10 minutes only. Turn the breasts over. Close the lid, switch off the heat and leave to stand away from the heat, with the lid on, to cool down. This method of finishing meats below boiling point guarantees a succulent end result. Refrigerate overnight in the stock.
To serveCut the breasts against the grain into 1 cm thick rounds. Reserve the vegetables, freeze the stock for another use.
GarnishOn a large platter spread out the retained vegetables. Place the sliced, drained chicken on top. Swirl the Coriander Pesto lightly into the Curry Sauce but don't mix it in completely - leave the streaks of green. Pour over the chicken. Top with fresh coriander just before
Creamy Curry and Coriander Chicken
This is a superb dish to serve for a party. Serve it at room temperature.- Serves: 12
- Recipe Category: Poultry chicken, traditional homegrown south african recipes
-
Products in this recipe:
Coriander Pesto, Chicken Flavour Stock Powder, Butter Chicken Cook-In Curry Sauce, Green Onion Seasoning
You Will Need:
Method:
Place the carrots and onion on the base of a wide saucepan or frying pan, shake to even out. Season the chicken with Green Onion Seasoning. Position the breasts, in a single layer, on the bed of vegetables. Tuck the garlic in here and there. Add the Chicken Stock Powder to the boiling water and carefully pour it in on the side so as not to wash the seasoning off the chicken. Cover the pan with a lid and simmer the chicken very slowly for 10 minutes only. Turn the breasts over. Close the lid, switch off the heat and leave to stand away from the heat, with the lid on, to cool down. This method of finishing meats below boiling point guarantees a succulent end result. Refrigerate overnight in the stock.
To serveCut the breasts against the grain into 1 cm thick rounds. Reserve the vegetables, freeze the stock for another use.
GarnishOn a large platter spread out the retained vegetables. Place the sliced, drained chicken on top. Swirl the Coriander Pesto lightly into the Curry Sauce but don't mix it in completely - leave the streaks of green. Pour over the chicken. Top with fresh coriander just before