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Preparation

  • Lemongrass, crushed 3 pc
  • Onion 5 pc
  • Shallots 7 pc
  • Garlic 5 pc
  • Ginger 6 cm
  • Red Chili, blended
  • Star Anise
  • Cinnamon Stick
  • Cloves

Gravy Kari

  • Curry Powder
  • Water
  • Whole chicken, cut to small pieces 2 pc
  • Thick Coconut Milk 500 ml
  • Coconut milk (Light) 500 ml

Seasoning

  1. Preparation

    10 mins
    • Heat-up the oil in pan
    • Add-in lemongrass, cinnamon, star anise and cloves. Stir-a while.
    • Blend all onions, shallots, garlic and ginger together.
    • Add-in the blended paste and stir until crisp.
    • Add-in 3 tablespoon of blended chili. Stir well.
  2. Gravy Kari

    • Add-in 5 tablespoons of curry powder.
    • Add water to avoid sautee paste getting burnt
    • Stir-in chicken and potatoes.
    • Add water (if needed).
    • Let is cook for a while.
    • Pour in coconut milk (light). Stir well.
    • Close the pot and bring it to a boil till the chicken is cooked and the potatoes are soft.
    • Pour in coconut milk (thick).
  3. Seasoning

    5 mins
    • Add-in a tablespoon of Knorr Chicken Stock, salt and sugar to taste.

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