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Categories
Seasonings

Double Boiled Chicken Soup

Print Product
 Double Boiled Chicken Soup
Course Appetizers and Starters
Cuisine Continental
Brands Knorr
Servings
people
Ingredients
Course Appetizers and Starters
Cuisine Continental
Brands Knorr
Servings
people
Ingredients
Recipe Notes
  • Pre-blanch Chicken Leg, Shiitake Mushroom, Carrot, Onion and rinse with cold water.
  • Now mix all the ingredients mentioned along with the water and bring to a simmer.
  • Transfer into two large soup bowls, cover with cling film and put it in steamer for 45 minutes.
  • Serve piping hot.
Categories
Seasonings

Quinoa, Feta and Spinach Stuffed Chicken with Honey Mustard Gravy

Print Product
 Quinoa, Feta and Spinach Stuffed Chicken with Honey Mustard Gravy
Course Main Course
Cuisine Continental
Brands Knorr
Servings
people
Ingredients
Course Main Course
Cuisine Continental
Brands Knorr
Servings
people
Ingredients
Recipe Notes
  • Quinoa Stuffing: Dissolve half of the Knorr Chicken Seasoning Powder in required water and bring to boil, reduce heat and add Quinoa and cook on medium heat for 10 minutes.
  • Heat butter in a pan and saute onion till translucent in the Butter, add Spinach and stir for another 2-3 minutes or till it becomes soft, add Quinoa, Feta and Pepper and keep aside to cool.
  • Roast Chicken: Rub the whole Chicken with Butter and Knorr Chicken seasoning. Stuff the Chicken cavity with Quinoa filling and properly tie string around chicken legs to seal the cavity.
  • Roast the chicken in pre-heated oven for 40-45 minutes on 350°F or till the meat gets cooked and outer skin turns brown.
  • Honey Mustard Gravy: Heat Butter and saute Onion till it becomes translucent, add Thyme and Honey and Knorr Demi-Glace Sauce Powder dissolved in 100 ml water and stir to blend well. Add Mustard and cook till it becomes thick.
  • Serve Roast Chicken with grilled Buttered Veggies and Roast Gravy.
Categories
Seasonings

Chicken Veggie Stew

Print Product
 Chicken Veggie Stew
Course Main Course
Cuisine Continental
Brands Knorr
Servings
people
Ingredients
Course Main Course
Cuisine Continental
Brands Knorr
Servings
people
Ingredients
Recipe Notes
  • Marinate Chicken Pieces with Turmeric Powder, Knorr Chicken Seasoning Powder and Oil and keep aside for an hour.
  • Heat Oil and deep fry marinated chicken till it cooks till medium or turns light golden in colour, set aside.
  • Heat 30 ml oil in a deep pan and saute garlic at medium heat for 15-20 seconds. Reduce heat, add onion, tomatoes, carrots & eggplant and stir to mix well.
  • Add Red chilli sauce and stir to mix well with the veggies and cook for a minute. Add a cup of water and bring to boil.
  • Reduce heat and stir cook for 2-3 minutes. Add coconut milk and simmer cook for a minute or till it thickens.
  • Remove from heat and serve hot garnished with fresh red chilli and spring onion greens.
Categories
Seasonings

Chicken Stir Fry Noodles

Print Product
 Chicken Stir Fry Noodles
Course Main Course
Cuisine Chinese, Continental
Brands Knorr
Servings
people
Ingredients
Course Main Course
Cuisine Chinese, Continental
Brands Knorr
Servings
people
Ingredients
Recipe Notes
  • Heat Oil in a wok and add Garlic and Green Chilli and stir for 15-20 seconds on high heat. Add Spring Onion White and stir fry for 30 seconds on high heat.
  • Add Cabbage and stir fry to mix well for a minute.
  • Add Ginger Juliennes and remaining Vegetables and stir fry for a minute.
  • Add noodles, Knorr Chicken Seasoning Powder, Black Pepper Powder, Light Soya Sauce and toss to blend well.
  • Remove from heat and serve hot garnished with Spring Onion Greens.
Categories
Seasonings

Seafood Chowder

Print Product
 Seafood Chowder
Course Main Course
Cuisine Continental
Brands Knorr
Servings
people
Ingredients
Course Main Course
Cuisine Continental
Brands Knorr
Servings
people
Ingredients
Recipe Notes
  • Heat Butter in a pan, stir cook Leeks and Onions till it softens up.
  • Add Prawns, Mussels and Clam Meat and stir to blend well. Deglaze the pan with White Wine and remove the mixture from heat and keep aside.
  • In another pan heat Water, Milk and Cream together. Add Knorr Chicken Seasoning Powder, Black Pepper crushed and stir to blend well.
  • Add Mashed Potatoes and stir in to blend well. Blender is required to smoothen the mixture.
  • Add the meat mixture and stir to blend well and cook for 2-3 minutes.
  • Remove from heat and serve hot garnished with Croutons and Coriander Cress.
Categories
Seasonings

Chicken Clear Soup

Print Product
 Chicken Clear Soup
Course Appetizers and Starters
Cuisine Continental
Brands Knorr
Servings
people
Ingredients
Course Appetizers and Starters
Cuisine Continental
Brands Knorr
Servings
people
Ingredients
Recipe Notes
  • In a heavy bottomed stock pot, mix together all the Vegetables with 1 litre of water. Add the Ginger-Garlic Paste and half the Coriander.
  • Bring to boil, reduce heat, and simmer cook for 7-8 minutes. Add the Chicken and Knorr Chicken Seasoning Powder and stir to blend well. Add Black Pepper Powder.
  • Remove from heat and serve hot garnished with remaining Coriander Leaves and Spring Onion Greens.
Categories
Base Sauces and Gravies Seasonings

Butter Oats Prawns

Print Product
 Butter Oats Prawns
Course Main Course
Cuisine Continental
Brands Brown & Polson, Knorr
Servings
people
Ingredients
Course Main Course
Cuisine Continental
Brands Brown & Polson, Knorr
Servings
people
Ingredients
Recipe Notes
  • Marinate Prawns with Knorr Chicken Seasoning Powder and Brown & Polson Cornflour and keep aside.
  • Heat oil in a thick bottomed pan and deep fry Prawns till it turns Golden Brown in colour. Keep aside to cool.
  • Heat Butter in pan and add Garlic, Curry Leaves and Fresh Red Chilli and saute fry for a minute.
  • Add in Prawns, Oats Flakes and Knorr Chicken Seasoning and stir to blend well.
  • Add Peanut Butter blended with Condensed Milk and stir to blend well with the mixture and stir cook till the mixture becomes dry.
Categories
Seasonings

Black Pepper Prawns

Print Product
 Black Pepper Prawns
Course Appetizers and Starters
Cuisine Continental
Brands Knorr
Servings
Ingredients
Course Appetizers and Starters
Cuisine Continental
Brands Knorr
Servings
Ingredients
Recipe Notes
  • Marinate Prawns with half of Oil, Black Pepper Powder, Ginger Garlic Paste, Knorr Chicken Seasoning Powder and keep aside.
  • Heat remaining oil in a pan, add Garlic and stir fry for 15-20 seconds, add Marinated Prawns & cook on medium heat till it gets cooked.
  • Add sliced Green Onion and Red Chilli Sauce and stir to blend well.
  • Serve hot garnished with fresh red chilli.
Categories
Base Sauces and Gravies Seasonings

Black Pepper Lamb Chops

Print Product
 Black pepper Lamb Chops
Course Appetizers and Starters
Brands Brown & Polson, Knorr
Servings
people
Ingredients
Course Appetizers and Starters
Brands Brown & Polson, Knorr
Servings
people
Ingredients
Recipe Notes
  • Marinate Lamb Chops with Half of Knorr Chicken Seasoning Powder, Oil, Garlic and Mix Dry Herbs and keep aside.
  • Heat Oil in a thick bottomed pan and shallow fry Lamb Chops both sides until cooked.
  • Remove from heat and keep aside.
  • Mix together Black Pepper Sauce with water and bring to boil. Reduce heat add Brown & Polson Cornflour dissolved in required water and stir cook till the gravy becomes cooked.
  • Place Lamb Chops in dinner plate and top it with Black Pepper Sauce.
  • Arrange veggies in side and top with remaining Knorr Chicken Seasoning Powder and serve hot.
Categories
Seasonings

Bang Bang Chicken Salad

Print Product
 Bang Bang Chicken Salad
Course Appetizers and Starters
Cuisine Continental
Brands Knorr
Servings
people
Ingredients
Course Appetizers and Starters
Cuisine Continental
Brands Knorr
Servings
people
Ingredients
Recipe Notes
  • Add Knorr Chicken Seasoning Powder, dissolved in required water and whisk in egg mixture to blend well.
  • Coat the Chicken Strips with Flour-Egg mixture-Bread Crumbs and set aside.
  • Deep fry the strips in hot oil till it turns crispy and golden brown in colour.
  • Combine all the ingredients of dressing and blend well.
  • Mix Fried Chicken with Coriander, Shallots, Cucumber, Fresh Mint and Fried Shallots and drizzle with dressing and serve chilled.