| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Food networ, Food4 |
1 |
servings |
INGREDIENTS
| 240 |
g |
Boneless chicken |
| 1 1/2 |
tb |
Ginger garlic paste |
| 1/2 |
tb |
Garam Masala |
| 1/2 |
tb |
Turmeric powder |
| 1 |
tb |
Red chilli paste |
| 2 |
|
Green chillies; up to 3 |
| 1 |
tb |
Soy sauce |
| 1/4 |
bn |
Coriander leaves |
| 3 |
tb |
Corn flour |
| 2 |
tb |
Yoghurt |
|
|
Enough oil to deep fry |
|
|
Salt; to taste |
| 1 |
|
Onion |
| 1 |
|
Lemon |
| 4 |
|
Cloves garlic; chopped |
|
|
Curry leaves |
INSTRUCTIONS
Dice the chicken into small cubes and the onions. Shred the green
chillies and chop the coriander leaves.
Marinate the chicken with the spices, ginger garlic paste, chopped
curry leaves, soy sauce, red chilli paste, yoghurt, lemon juice and
corn flour.
Heat the oil in a pan or wok. Fry the marinated cubes of chicken
until they are tender and cooked. Heat half a tablespoon of oil in a
pan and add the chopped garlic and onions and fry for a few seconds.
Then add the shredded green chillies and curry leaves and toss
together in the pan.
Serve with a tomato chilli sauce and garnish with coriander leaves.
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