Marinated Chicken with Korma Sauce
with UNCLE BEN'S Curry Korma 2L
 
Serves: 10
Preparation Time: 15 mins
 
1 Bay Leaf, Ground
1,250 g Chicken, Diced
3 g Cinnamon, Ground
3 g Cumin, Ground
3 g Fennel Seed, Ground
3 g Fenugreek, Ground
1 Garlic Clove, Crushed
15 g Ginger, Finely Chopped
450 ml Natural Yoghurt
3 g Paprika, Ground
8 g Turmeric, Ground
1,100 g UNCLE BEN'S Korma
Method
 
Set aside the UNCLE BEN'S® Sauce, Combine all other ingredients to make the marinade, add the chicken and marinate in the refrigerator for 12 hours or overnight.

Place the chicken onto wire racks over roasting trays.

Cook in a pre-heated oven at 160C/310F until well glazed and cooked through.

Strain the meat and reserve approx 10floz/300ml of the marinade juices .

Heat the UNCLE BEN'S® Korma Sauce, add the meat and the marinade juices and re-boil.

Place the chicken in serving dishes and pour on the UNCLE BEN'S® Korma Sauce.

Serve with UNCLE BEN'S® Long Grain or Basmati Rice.