Place chicken strips and louisiana Cajun Spice in a plastic bag and shake to coat the chicken pieces evenly.
Heat oil in a frying pan and fry the chicken pieces until cooked through.
Place the milk, water and Stork margarine in a saucepan and bring to the boil.
Add the contents of the KNORR Sour Cream & Mushroom Pasta & Sauce packet and cook over high heat for 5 minutes, stirring occasionally.
Stir in the sliced cajun chicken.
Simmer for a further 5 minutes and add the coriander leaves.
Remove from the heat, cover and stand for 2 minutes before serving.