• 1 Knorr chicken stock pot
  • 50g butter
  • 2 tbsp sunflower oil
  • 1 onion, chopped
  • 100ml water
  • 1 tbsp ginger paste 
  • 1 tbsp garlic paste
  • 3 tbsp tomato puree
  • 1/2 cup double cream
  • 1 tbsp honey
  • 2 chicken breasts, diced
  • 1/2 lemon, juice only
  • 1 tbsp coriander, finely chopped
  • salt, to taste
  • 1 small tin loaf, 400g 
  1. Cut your bread loaf in half and hollow out the middle. Heat the oil over high heat and brown the chicken well. Set aside.
  2. To the same pan, add the onion and fry until nicely translucent and a bit brown. Add ginger / garlic pastes, fry briefly then throw in the spices shortly followed by the tomato puree. Add chicken, hot water and gradually stir through your chicken stock pot. Cover and simmer for 10 minutes on low.
  3. Add cream, honey, salt, butter and coriander. Stir and cook for a further 5 minutes. Serve in your bread bowls!
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Knorr Butter Chicken Bread Bowl

Ingredients

Instructions

Knorr Butter Chicken Bread Bowl

Whichever way you look at it, there’s no denying butter and chicken are a match made in heaven. However, if you need further proof of this fact, look no further than this ridiculously simple Knorr Butter Chicken Bread Bowl.

The honey, ginger and coriander add a freshness that balance out the creaminess of the butter and double cream, and adding a Knorr stock pot to the mix really takes things to the next level. Pop the entire thing into a hollowed out loaf of bread (because why not), and you’ve got yourself a delicious showstopper you can whip up in a snap.

https://www.youtube.com/watch?v=2gcch6hKgxA

 

What You’ll Need:

  • 1 Knorr chicken stock pot
  • 50g butter
  • 2 tbsp sunflower oil
  • 1 onion, chopped
  • 100ml water
  • 1 tbsp ginger paste 
  • 1 tbsp garlic paste
  • 3 tbsp tomato puree
  • 1/2 cup double cream
  • 1 tbsp honey
  • 2 chicken breasts, diced
  • 1/2 lemon, juice only
  • 1 tbsp coriander, finely chopped
  • salt, to taste
  • 1 small tin loaf, 400g 

How You Make It:

  1. Cut your bread loaf in half and hollow out the middle. Heat the oil over high heat and brown the chicken well. Set aside.
  2. To the same pan, add the onion and fry until nicely translucent and a bit brown. Add ginger / garlic pastes, fry briefly then throw in the spices shortly followed by the tomato puree. Add chicken, hot water and gradually stir through your chicken stock pot. Cover and simmer for 10 minutes on low.
  3. Add cream, honey, salt, butter and coriander. Stir and cook for a further 5 minutes. Serve in your bread bowls!

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