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Blended Paste

  • Shallots 60 g
  • Garlic 15 g
  • Young Ginger 15 g
  • Lemongrass 60 g
  • Filtered Water (for blending) 150 ml

Spices

  • Meat Curry Powder 8 g
  • Curry Leaf 3 g
  • Turmeric Powder 5 g
  • Cumin Powder 6 g
  • Coriander Powder 6 g

Marinade

  1. Blended Paste

    • Prepare and set aside.
  2. Spices

    • Prepare and set aside.
  3. Marinade

    • Mix blended paste, spices, salt and Knorr Pasti Sedap to make marinade.
    • Marinade chicken overnight to get the best flavour absorption or minimum of 2 hours.
  4. Serving

    • After marination, heat oil on high.
    • Fry until golden crispy and tender.