Name: Cornflakes Crush Chicken Chop served with Curry Buttermilk Sauce and Mashed Potato
Yield: 10
Ingredients: 100.0g Wheat Flour; 50.0g Rice Flour; 5.0tsp Knorr Chicken Stock 500g; 200.0ml Filtered Water; 100.0g Cornflakes Crush; 0.0 Cooking Oil; 25.0ml Corn Oil; 25.0g Red Onion, minced; 5.0g Curry Leaf; 15.0g Red Bird's Eye Chilli, smashed; 5.0g Meat Curry Powder; 250.0g Filtered Water; 50.0g Knorr White Sauce Mix 850g; 250.0g Evaporated Milk; 20.0g Knorr Chicken Stock 500g; 25.0g Sugar; 400.0g Filtered Water; 200.0g Full Cream Milk; 3.0g Salt; 100.0g Knorr Potato Flakes 500g; 100.0g French fries (defrost); 5.0g Parsley, chopped; 1.0g Black Pepper, crushed

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Preparation

Cornflakes Crush Chicken Chop
20 minutes
- Prepare batter by mixing wheat flour, rice flour and Knorr Chicken Stock with water. Batter chicken chop with it.
- Then coat the battered chicken chop with crushed cornflakes. Deepfry till golden crispy texture.
Curry Buttermilk Sauce
- Heat up oil, then saute red onion, curry leaf, bird eye chilli and curry powder. Next, add water, followed by Knorr White Sauce and evaporated milk.
- Season the sauce mix with Knorr Chicken Stock and sugar. Bring to boil to thicken the sauce.
Mashed Potato
- Bring water to boil, then add in Knorr Potato Flakes with salt and full cream milk.
- Add defrosted french fries. Mashed all ingredients to mix them well.
- Season with parsley and pepper.

Cornflakes Crush Chicken Chop served with Curry Buttermilk Sauce and Mashed Potato

Ingredients

Cornflakes Crush Chicken Chop

Curry Buttermilk Sauce

Mashed Potato

Preparation

Cornflakes Crush Chicken Chop

Curry Buttermilk Sauce

Mashed Potato

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Cornflakes Crush Chicken Chop served with Curry Buttermilk Sauce and Mashed Potato

Ingredients