HAWAIIAN CHICKEN WITH PINEAPPLE AND LITCHIS
- 200 ml cold water
- 200 ml cold milk
- 1 x KNORR Chicken and Mushroom Pan Dry Cook-in-Sauce
- 900 g chicken pieces
- 2 ml curry powder
- 30 ml olive oil
- 565 g litchis, drained
- 440 g pineapple pieces, drained
- 50 g broccoli florets
- 1 red pepper, chopped
Heat the oil and fry the curry powder for a minute.
Add the chicken pieces and brown.
Add the KNORR Fresh Ideas Chicken and Mushroom Pan, milk and water, and simmer for 30 min.
Stir in the drained pineapple pieces, litchi, broccoli florets and red pepper.
Simmer for a further 10 min before serving.
Recipe and photo: Nicolette Papas
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