|Description||Kind of stir-fry with Thai Chillies|
|Time to prepare||20 mins|
|Time to cook||15 mins|
|No. of servings||4|
|Ingredients||4 chicken breasts, cut into 1 inch cubes
1 green sweet pepper, sliced
1 red sweet pepper, sliced
2 medium onions, sliced
2 tblspoons oil or ghee
handful Thai Bird-eye chillies
Handful fresh chopped coriander leaves
1 teaspoon ground coriander seeds
2 teaspoons ground fenugreek seeds
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 teaspoons chilli powder
1/2 teaspoon onion seeds
1 teaspoon paprika
2 tblspoons light soy sauce
4 cloves garlic, chopped
1 tblspoon chopped fresh ginger
1 teaspoon lemon juice
2 tblspoons tomato puree
4 tblspoons water
|Instructions||Heat ghee / oil in wok until smoking.
Add onion, onion seeds, cumin seeds, mustard seeds, cook until onions soft (about 3 mins)
Add chicken, cook (stirring) for about 5 mins.
Add rest of ingredients except chopped coriander leaves. Cook until chicken is tender, stirring continuously.
Add coriander leaves, cook for 1 more minute then serve with naan bread or rice, and saag aloo.
If you dont feel manly enough, dont eat the chillies. If you do, then enjoy!
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