Chutneys and Sauces Menu in Canada by KFI Sauces

Ingredients

• 1 jar (375 ml) KFI Tikka Masala cooking sauce
• 2-3 boneless chicken breasts (400g) cut into 1-inch cubes
• ½ package of dry pasta such as Penne
• 1 tbsp (15ml) of vegetable oil or butter
• Parmesan

Instructions

1. Cook pasta according to package instructions or to taste preference. Drain and set aside.
2. Heat oil in a medium saucepan and add chicken. Sauté until cooked through.
3. Add KFI Tikka Masala sauce to the pan with chicken and stir. Simmer for 3-5 minutes.
4. Add cooked pasta and combine all ingredients in the pan.
5. Serve topped with freshly grated Parmesan.

Ingredients

• 1 jar (375 ml) KFI Mild Curry cooking sauce
• 2-3 boneless chicken breasts (400g), cut into 1-inch cubes
• ½ cup each of red and green peppers (capsicum)
• 2 tbsp (30 ml) vegetable oil

Instructions

1. In a medium saucepan, stir-fry the peppers on high with 1 tbsp of oil for 1 minute, then set aside.
2. Sauté the chopped chicken on medium heat in the remaining oil until golden brown on all sides.
3. Add 1 jar of KFI Mild Curry Sauce, stir, and simmer for 5 minutes.
4. Return the stir-fried peppers and mix well.
5. Serve over cooked rice or with naan.
6. Garnish with fresh coriander.

Ingredients

• 1 jar (375 ml) KFI Coconut Curry cooking sauce
• 2-3 medium boneless chicken breasts (400g) cut into 1-inch cubes
• 1 tbsp (15 ml) vegetable oil or butter

Instructions

1. Heat vegetable oil in a large saucepan at medium/high heat.
2. Add cubed chicken breasts, stir and sauté until cooked through, about 10 minutes.
3. Add one 375 ml jar of KFI Coconut Curry Sauce.
4. Stir and simmer for 5 minutes.
5. Serve over rice and top with coriander or with naan.

Tip: SAUTE SIMMER SERVE

Ingredients

• 1 - 375ml jar KFI Butter Chicken Sauce
• 2-3 medium boneless chicken breasts (400g) cut into 1-inch cubes
• 1 tbsp (15 ml) vegetable oil or butter
• Coriander for garnish

Instructions

1. Heat vegetable oil or butter in a large saucepan at medium/high heat.
2. Add cubed chicken breasts - stir and sauté until cooked through and slightly golden - about 10 minutes. Season to taste.
3. Add one 375 ml jar of KFI Butter Chicken Sauce.
4. Stir and simmer for 5 minutes.
5. Serve over rice and top with coriander or simply enjoy with naan.

Tip: For an even richer and smoother taste add a table spoon of 35% cream just before serving.

Ingredients

• 1 jar (375 ml) KFI Vindaloo Sauce
• 2-3 medium boneless chicken breasts (400g) cut into 1-inch cubes
• 1 tbsp (15 ml) Butter

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Add cubed chicken breasts - stir and sauté until cooked through - about 10 minutes.
3. Add one 375 ml jar of KFI Vindaloo Sauce.
4. Stir and simmer for 5 minutes.
5. Serve over rice and top with coriander or with naan.

Tip: Too hot? Add a spoonful of yogurt to each portion just before serving.

Ingredients

• 1 jar (395 ml) KFI Mild Curry Sauce
• 2 lbs chicken thighs and drumsticks (400g)
• 1 tbsp (15 ml) vegetable oil

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Add chicken - stir and sauté until cooked through - about 20 minutes.
3. Add one 395 ml jar of KFI Mild Curry Sauce.
4. Stir and simmer covered for 5 minutes.
5. Serve over rice and top with coriander or with naan bread.

Tip: Chicken thighs and drumsticks can be replaced with chicken breasts cut into cubes.

Ingredients

• 1 Jar (375ml) KFI Tikka Masala Cooking Sauce
• 1 tbsp (15ml) vegetable oil
• 2-3 medium chicken breasts (400g) cut into 1-inch cubes
• Coriander for garnish

Instructions

1. Heat oil in a large sauce pan
2. Add chicken and sauté until cooked through about 10 minutes
3. Stir in KFI Tikka Masala cooking sauce and simmer for 5 minutes
4. Serve over rice and garnish with coriander

Tip: Marinade The Chicken With KFI Tikka Cooking Paste For 30 Minutes Before Cooking. Layers Of Flavor In Every Bite!

Ingredients

• 1 tbsp (15ml) KFI Tandoori cooking paste
• 1 tbsp (15ml) plain yogurt
• ½ cup (100ml) KFI Butter Chicken Sauce
• 2 cups chicken breast diced
• 1 cup basmati rice
• 1 tbsp (15ml) vegetable oil

Instructions

1. In a large bowl mix Tandoori cooking paste with yogurt.
2. Toss the chicken into the bowl until covered – marinate the chicken in the refrigerator for 30 minutes.
3. While chicken marinates, cook rice according to package instructions – once cooked, set aside covered.
4. Once the chicken is marinated, heat the oil in a large saucepan.
5. Add marinated chicken and sauté until the chicken is cooked through – about 5 minutes.
6. Add KFI Butter Chicken sauce to the cooked chicken and simmer for 5 minutes.
7. Add cooked rice to the pan, cover, and simmer for a few minutes.
8. Remove from heat, open the lid, and fluff the rice to create delicious layers of great-tasting chicken and rice!

Tip: For a little extra heat substitute KFI Butter Chicken sauce for new KFI Vindaloo sauce. For an even more authentic taste simmer 1 diced onion in oil and cook until translucent before adding the marinated chicken. Also, a little Kewra water added to the cooked rice brings the flavor to a whole new level!

Ingredients

• 1 tbsp (15ml) KFI Tikka cooking paste
• 1 tbsp of plain yogurt
• ¾ cup (175 ml) KFI Coriander Chutney
• 2 cups of large cubed Chicken, Beef or Pork
• 2 cups of mixed vegetables cubed red and green capsicum (bell peppers), and red onion are best.
• Bamboo skewers (soaked in water for at least 30 minutes)

Instructions

1. In a large bowl mix KFI Tikka Paste with yogurt
2. Add Chicken, Beef, or Pork and toss until meat is coated on all sides
3. Refrigerate and let marinade for at least 30 minutes or for a few hours
4. Slide meat onto skewers and alternate with pieces of capsicum and red onion
5. Barbecue the kababs for 30 minutes or until the meat is fully cooked
6. Serve over rice

Tip: For a 100% Vegetarian option substitute meat with paneer or tofu!

Ingredients

• 2 tbsp (30 ml) canola oil
• 1 red pepper, diced
• 1 jar (375 ml) KFI Butter Chicken Sauce
• 2 cups (500 ml) shredded cooked rotisserie chicken
• 1 1/3 cups (325 ml) canned black beans, drained and rinsed
• 2/3 cup (150 ml) corn kernels
• 1 cup (250 ml) shredded Cheddar cheese
• 1 cup (250 ml) shredded mozzarella cheese
• 1 cup (250 ml) shredded Swiss cheese
• 1 bag (300 g) tortilla chips
• 1/4 cup (60 ml) sour cream
• 1/2 cup (125 ml) chopped tomatoes
• 2 green onions, finely sliced
• 2 tbsp (30 ml) finely chopped fresh cilantro
• 1 jalapeño pepper, thinly sliced (optional)

Instructions

1. Preheat oven to 400°F (200°C).
2. Heat oil in a large skillet set over medium heat.
3. Cook pepper for 3 to 5 minutes or until starting to soften.
4. Stir in KFI Butter Chicken Sauce, black beans, and corn, and bring to simmer.
5. Cook, stirring frequently, for about 3 minutes or until chicken is heated through.
6. Toss together Cheddar, mozzarella, and Swiss cheese.
7. Spread half of the tortilla chips on a parchment paper–lined baking sheet.
8. Scatter half of the chicken mixture and half of the cheese mixture on top.
9. Repeat layers.
10. Bake for about 10 minutes or until cheese is melted.
11. Drizzle sour cream over top.
12. Sprinkle with tomatoes, green onions, cilantro, and jalapeño (if using).
13. Serve immediately.

Ingredients

• 300 g chicken, breast or thighs deboned (approx 0.6 lb)
• 1 sliced green pepper
• 1 sliced onion
• 2 tbsp yogurt
• 2 tbsp cream
• 1 tbsp ginger garlic paste
• 6 tbsp KFI Coriander Sauce or KFI Mint Sauce

Instructions

1. Cut the chicken into 2' cubes.
2. Mix the KFI Coriander Sauce or KFI Mint Sauce with all the above ingredients and pour over the chicken, coating it thoroughly.
3. Keep the chicken mixture refrigerated for at least 4 hours or overnight if possible.
4. Preheat the oven to 300F (150C).
5. Place the chicken evenly on a baking tray. Leave in the green peppers and onions.
6. Cover the baking tray with foil and bake for 20 minutes or until the chicken is fully cooked. Remove the foil covering and bake for another 2 minutes.
7. Flip the chicken pieces over and bake again for another 2 minutes.
8. Remove pan from oven. Spoon into bowls and serve

Tip: Sprinkle with Chaat masala before serving for added flavour.

Ingredients

• 300g chicken breast (approx .6 lb)
• 1 jar KFI Rogan Josh Sauce
• ¼ cup sliced cashews or chopped cilantro

Instructions

1. Cube the chicken breast into 2' cubes.
2. Pan fry in either butter or oil for 10 minutes or until fully cooked.
3. Add the KFI Rogan Josh Sauce and simmer for 5 minutes.
4. Garnish with thinly sliced cashews or chopped cilantro.
5. Serve over a bed of basmati rice or with naan bread.

Ingredients

• 1 jar (375ml) KFI Hakka Szechuan Sauce
• 400g chicken or beef meatballs
• 2 tbsp (15 ml) vegetable oil

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Stir fry 400g of chicken or beef meatballs in oil until golden brown and cooked through.
3. Add one 375 ml jar of KFI Hakka Szechuan Sauce.
4. Stir and simmer for 5 minutes.
5. Serve over rice or noodles. Garnish with coriander or chives.

Tip: Too hot? Add a bit of yogurt!

Ingredients

• 1 jar (375ml) KFI Chili Chicken Sauce
• 400g diced chicken or beef
• 2 tbsp (15 ml) vegetable oil
• 1 cup mixed vegetables

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Stir fry 400g of diced chicken (or beef) in oil until golden brown and cooked through.
3. Add 1 cup of mixed vegetables.
4. Add one 375 ml jar of KFI Chili Chicken Sauce.
5. Stir and simmer for 5 minutes.
6. Serve over rice or noodles.

Tip: Top with chopped cashews for added crunch!