lamb stew curry

Lamb Curry – Juicy, Succulent Spring Lamb

lamb stew curry

Nothing couldn’t be easier to make something so pleasing to your family or guests than this dish, as it has everything they always are fond of –  the delicious taste, mouthwatering aroma and the juicy appearance.

Kids love the silky and succulent lamb pieces that melt into their mouths and the gravy, which is not so spicy, but full of flavours.  The secret of bursting flavours in this dish is that it is boiled with all the spices first and then added to the fry-up with pieces and juices altogether.

 What you need to make this delicious dish:

Spring lamb in medium size pieces300 g
Onion1 large or 2 medium
Coriander powder2 tsp
Cumin powder2 tsp
Salt to taste1 tsp
Turmeric2 tsp
Tomato1 large
Green chilies2
Chili powder2 tsp
Ginger garlic paste 2 tbsp
Olive oil or any kind of oil2 tbsp
Garam masala for sprinkling on top 1 tsp

Let’s get started:

Pressure cook it

  • Add half of all above listed ingredients to the pressure cooker with meat and pressure cook until meat gets tender.  4 – 6 whistles depending on your pressure cooker
  • Keep the pressure cooked  lamb aside which will look like this,
lamb stew3

Fry it

  • Now, in a wide wok, add 2 tbsp of oil.
  • Drop a clove, a stick of cinnamon, 2 cardamoms and a few curry leaves and fry.
  •  Now add the remaining half of the chopped onion.  Saute until golden.
  • Add a slit green chili.
  • Add ginger garlic paste. (you can add freshly grated ginger and garlic for more aroma and taste)
  • Add all the spices, chili powder, turmeric, pepper powder and salt.  Fry.
  • Add the chopped tomato.
lamb stew1
  • Fry until all comes together and oil separates.

Add lamb pieces first then gravy

  • Drain the gravy and add only the pressure cooked lamb pieces into the wok and fry a little while
  • Now pour the gravy into the wok.  If the gravy is not enough to add a little hot water
  • Mix thoroughly, cover and simmer under  low flame
  • After 5 mins, open the lid, give a good stir and raise the flame high for 2 mins to thicken the gravy and oil to float up.
  • Sprinkle garam masala on top
  • Garnish with chopped coriander leaves.
  • Cover and let the stew to rest.  This allows the meats to absorb all the aromatic flavours of spices
  • Time to serve for all hungry mouths!!!
creamy chicken

Creamy Chicken – A creamy, silky chicken for a special occassion

creamy chicken2

This is a recipe of creamy chicken with a silky texture to give a glorious touch to any occasion – especially to make your guests feel extra special!

This is an Indian-style dish, which is mild in spices but topped with flavours and aroma.  To make this, the cooking technique matters more than anything else and if you get it right, then you are in for a real treat.

It goes with rice, any form of bread or noodles; kids will love the silkiness of this dish that will linger in their palates for hours – with an insatiable urge to ask for more.

Get the ingredients ready :




Chicken cut into medium size pieces 300 g
Onions 1
Ginger and garlic freshly grated 1 tbsp
Tomatoes – ripped and juicy 1
Chili powder, Coriander powder, Cumin powder, Garam masala 1 tsp each
Salt 1/4 tsp or to taste
Turmeric and Orange biryani colour(powder) 2 pinches each
Green chili – Slit 2
Single cream 1/2 cup
Whole spices: Black cardamom, cloves, Cinnamon, Pepper corns, Star anise 3 each
Kasthuri Methi (dry) – available in Indian grocessary shops 1 tbsp



Let’s make it:

  • Heat up 2tbsp of olive oil in a wide pan/wok.
  • Add all whole spices; black cardamom, cloves cinnamon, pepper corns, star anise.  Fry.
  • Add chopped onions and nicely brown them.
  • Add grated ginger and garlic and  green chili . Fry.
  • Add Chili powder, Coriander powder, Cumin powder,  turmeric and salt.  Fry.
  • Add the chicken pieces and give a good stir under high flame bringing all together.
  • Close the lid. Cook for 5 mins.
  • Open the lid and add chopped tomatoes.  Stir fry for 2 mins.
  • Pour a glass of warm water.
  • Cover and cook until the chicken is fully cooked for 5-8 mins.
  • Mix single cream with the Orange Biriyani colour and pour over the chicken.
  • Rub Kasthuri Methi in your palms and drop on to the pot

chicken creamy2

  • Cook under slow flame until bubbles start bobbing up on the cream.



  • Give a stir, close the flame immediately and sprinkle garam masala on top and garnish with chopped coriander leaves.
  • Your gorgeous, silky chicken is ready to serve!!!

Chicken creamy

 

hard chicken curry

Hard Chicken Curry – Unforgettably delicious chicken curry

It is interesting to know that there are numerous names for hard chicken, depending on the country and region. I have listed some of them below;

  • Hard Chicken
  • Fowl
  • Old hen
  • Free Range chicken
  • Curry Chicken
  • Gam Kukulu mas (Sinhalese)
  • Desi chicken (Urdu)
  • Galina bird (Spanish)
  • Country chicken
  • Old backyard chicken
  • Natu Kodi (Telugu)
  • Nattu Kozhi (Tamil)
  • Nattu Koli
  • Kini Koli
  • Nati Koli (Kannada)

Have a look at the nutrition facts of hard chicken which reflects it as a healthy version to broiler chicken.

Nutrition Facts

Serving Size: 1 serving

Calories in Healthy Choice Country Chicken

Calories370.0
Total Fat9.0 g
Saturated Fat2.0 g
Polyunsaturated Fat5.0 g
Monounsaturated Fat2.0 g
Cholesterol25.0 mg
Sodium560.0 mg
Potassium640.0 mg
Total Carbohydrate53.0 g
Dietary Fiber6.0 g
Sugars19.0 g
Protein15.0 g

What is hard chicken?

Hard chicken is actually free-range old hen, who stopped laying eggs and running free, eating natural stuff and lives longer than its’ peers’. Old granny bird indeed!

Hard chicken meat is available only at ethnic butches not in the supermarket shelves. So, remember to ask them to remove skin and cut the bird into medium size pieces which makes the cooking process much easier.

I particularly love the deep flavours in the chewy meat on the bone and it is very satisfying to know that there is hardly any fats in it. A piece of good news for those who are obsessed with counting calories!

Cooking tips:

You need to cook it low and slow to get the right flavours and texture. For instance, vinegar and potatoes help in tenderising the meat in slow cooking.  I must insist that cooking in the pressure cooker will cook the chicken rapidly but destroy its natural flavours. So, the Grand Ma’s old fashioned cooking on the stove in a pot will bring out its natural flavours and juices!

If you taste it once, you will always remember its extraordinary delicious taste. Do not forget to add a couple of tablespoons of coconut milk at the end which will contribute to a surprising level of flavours. Try this dish with hot rice, rotis, noodles, pasta or bread or with boiled cassava mixed with fresh coconut flakes which will complement the dish in a great deal.

Ingredients needed:

Hard Chicken1 full cut into medium size pieces
Onions2 medium
Chilli powder (preferably Kashmiri chilli)1 tbsp
Vinegar 2 tbsp
Ginger root1 1/2 inch
Garlic5/6 cloves
Roasted curry powder1/2 tbsp
Turmeric1 tsp
Oil3 tbsp
Fresh coconut milk or Maggi coconut milk powder2 tbsp
Curry leavesA few crushed
Green chillies1 slit
Whole spices; Cardamoms, Cloves, Cinnamon, 4 each
Potatoes2 cut into chunks

Let’s make it:

Step 1 : Marinate the chicken pieces

  • Marinate the chicken pieces with vinegar, salt,  turmeric, chilli powder, roasted curry powder, ginger and garlic paste and crushed curry leaves.
  • Cover and keep aside for at least 1 hr. (preferably overnight in the fridge for the chicken pieces to absorb the essence of spices and soften with vinegar)

Step 2: Roast the chicken in the pan

  • Heat up 2/3 tbsp of any oil in a wide pan
  • Add the whole spices; cloves, cinnamon, cardamom and a few curry leaves crushed
  • Saute chopped onions
  • Add freshly grated or crushed garlic and ginger
  • Fry a couple of minutes
  • Add a 1tsp of chilli powder and gather all the spices and fry (this will bring out a very tempting colour to the gravy once cooked)
  • Now drop the marinated chicken pieces
  • Stir fry the chicken pieces for nearly 10 mins in medium flame allowing the excess water to evaporate
  • Close the lid and lower the flame to the minimum.  Splash a little water if the pan is too dry. Let it sit for 5 mins. This will let all the natural juices to come out
  • Open the lid again, stir fry for 5 more mins gathering juices with chicken pieces until they are well coated
  • Pour water just above chicken pieces and close the lid. It has to cook for about 45 mins under medium flame. Give a stir occasionally
  • Add more water in between if the chicken pieces are hard
  • After 45 mins open and pour a cup of more hot water if the water level is low but the chicken pieces are still hard.  Cook until chicken pieces are tender enough. You must always add hot water not the cold water and it is quite alright to increase the amount of water gradually to yield enough gravy to go around!

Step 3: Add potatoes

  • Now, check salt and add more if you desire
  • Drop the potatoes and a slit green chilli
  • Close and simmer under low flame for 10mins
  • Finally, add 2 tbsps of fresh or Maggi instant coconut milk, a handful of curry leaves and cook for another 10 mins under very low flame.  This final therapy will contribute to the tempting colour of the curry and make it more flavourful too
  • Let the pot rest for 15 mins before serving (cook this curry on the night before and it will taste incredibly flavourful on the next day)
  • Tastes best with hot rice, rotis, noodles or with boiled cassava (maniyok) mixed with fresh coconut
Hard Chicken curry served on a dome of hot rice is simply delicious!
Boiled Cassava mixed with freshly grated coconut to go with the delicious Hard Chicken curry
Mutton curry

Sri Lankan Mutton curry – Juicy, spicy and aromatic

Mutton curry
mutton curry

To make this delicious mutton curry you must opt for good quality meat, bought from a reliable butcher, which has its own juicy flavours stored in it. When cooking, by adding a bit of love and devotion, the outcome will be simply glorious!

This is the typical Sri Lankan way of cooking mutton, using the aromatic Sri Lankan roasted curry powder. If you do not have it with you it is super easy to make it at home. I have given the recipe link below:

What you need to make it:

 Good quality mutton from shoulder -medium size300 g
Onion and green chili – slit in the middle1 each
Ginger and garlic – freshly grated2 tbsp
Roasted curry powder2 tbsp
Chili powder1 tbsp
Vinegar2 tbsp
Salt1 tsp or more to taste
Pepper powder1 tsp
Maggi coconut milk powder or thick fresh coconut milk1 tbsp
 Whole spices- a Cinnamon quill , a few cardamoms, 3 cloves 

Let’s make it:

Marinate

  • Marinate the mutton pieces with :   Roasted curry powder; chili powder;grated ginger and garlic; vinegar;salt and pepper powder
  • Cover and keep aside for at least 2hrs or preferably over night

Fry

  • Fry the onion until golden and add some freshly grated ginger and garlic. Brown them.
  • Toss some crushed curry leaves, a few cloves, a cinnamon stick, 3,4 cardamoms and fry.
  • Add the green chili.
  • Now add the marinated mutton pieces and stir fry them for 5 – 10 mins under medium heat until all the pieces turn light brown and the pan gets a bit dry.

Simmer

  • Cover with the lid, lower the flame to the minimum and leave for 10-15 mins.  This will allow all the natural juices of mutton pieces to ooze out.  Open after 10 mins and see if the process has been done. If not, cover for another 5 mins.  Scrape the juices and mix thoroughly until all come together.  Check the taste.  Add more salt or pepper if needed.

Cook further

  • Now pour warm water a little above the mutton pieces
  • Cover and cook under a low flame, about 1/2 hr while stringing from time to time
  • Cook until the mutton pieces are tender
  • Add 1 tbsp of Maggi coconut milk which will enhance the flavours in a great deal
  • Toss some fresh curry leaves on top, switch the flame off, cover and let the pan rest for at least 1/2 hr
  • Serve with a dome of hot rice, bread or rotis

creamy coconut chicken curry

Creamy Coconut Chicken curry

m12 What you need :

 Whole chicken/thighs/ drumsticks 300 g
Roasted curry powder 2 tbsp
Ginger and garlic grated 2 tbsp
Chili powder 2 tsp
Turmeric powder 1/4 tsp
Vinegar 2 tsp
Maggi coconut milk powder/fresh coconut milk 2 tbsp
Cinnamon stick 2/3 cardamoms, 2 cloves
Salt and pepper to taste
 Onion  1 large

Let’s make it:

  • If you are using a whole chicken or thighs, cut them into medium-sized pieces.
  • Massage the chicken pieces with grated ginger, grated garlic, chili powder, roasted curry powder, vinegar, salt, pepper powder and turmeric powder.  Drop the cinnamon stick , curry leaves, cardamoms and cloves and mix all together.  Leave at least 1/2 hr,  allowing the chicken pieces to soak up the flavours of spices.  For a more juicier version, keep overnight in the fridge.
  • Heat up oil in a pan.
  • Drop chopped onion and saute.  Add ginger and garlic grated along with whole spices and curry leaves.  Saute until they become slightly brown.
  • Now add marinated chicken.
  • Fry on medium flame about 5 – 7 mins or until the chicken pieces become soft and lightly cooked.
  • Now close the lid,  lower the flame to minimum and keep for about 5 mins.  This will allow all the juices to run out.
  • Open the lid , scrape all the juices and mix everything thoroughly.
  • Pour enough warm water just above the level of chicken.
  • Cover and cook under low flame for 10 mins or until the chicken pieces are cooked properly.
  • Drop coconut milk powder to the side of the pan and mix with little gravy.  Then, gently shake the pan for  coconut milk and gravy to come together.
  • Cover and cook under low flame for another  2-3 mins.
  • Drop an extra few curry leaves, broken into small pieces and let the curry rest for 10 mins.
  • Enjoy your silky, creamy coconut flavoured chicken curry with rice, bread or noodles.
Dumplings

Chinese Dumplings – with Juicy Pork filling

I must say that our numerous visits to various Chinese restaurants in the China Town, in Central London, just to taste their authentic dumplings, have always been tantamount to a massive disappointment. They never lived up to our expectations, especially, when it came to flavours, I found the outermost layer, very soft and moist but the inner filling was almost flavourless.

 So, while experimenting with dumpling-making for a while, to my delight, I came out with such exciting results. As a matter of fact, the overall taste is completely based upon the filling. Pork mince is best for this recipe and by adding a lot of spring onions along with other ingredients, make it supremely delicious.

Surely, it became an instant hit with my family and with my friends.  I even went as far as making sea-weed, the most favoured Chinese side dish.  In fact, in place of real sea-weed, which is hard to find,  I deep-fried savoury cabbage! Well, it tasted very satisfyingly crunchy and flavourful just like the original version of fried sea-weed.

First, make the dough with the following ingredients :

Enough for 30 – 35 dumplings.

  • Place 300g of plain flour in a bowl and make a well in the middle.  Now, pour 1/2 cup of boiling water into the well, cover the bowl and let it rest for 5 min.
nfd
  • Open the lid and run through a wooden spoon.   Again cover and leave for 10 mins.
  • Now pour 1/2 cup of warm water gradually while kneading the flour with your hand.  Add more warm water if needed and knead until the dough becomes soft to touch and not sticking onto your fingers.  Cover and let it rest for 30 mins.  In the meantime, make the filling.

What you need for the filling;

nfd
 Pork mince or Chicken mince300 g
Spring Onion – Class A  – 120 g1 bunch
Soy sauce (dark)4 tbsp or more
Blended sesame oil4 tbsp
Brown Sugar3 pinches
Ginger – shreded1 inch root
Salt3 pinches
Corn flour4 tbsp
Rice vinegar1 tbsp
Cabbage – shredded1 cup (optional)
  •  Pork mince is a better choice for this recipe as it gives very flavourful results.
  •  A cup full of shredded Chinese cabbage along with spring onions could be added to increase the volume if you are making them for a larger family or a gathering.

Let’s make:

Steam in the rice cooker
  • Divide the dough into equal size balls
  • Lightly flour the surface of the kitchen worktop or a wide chopping board.  Place a ball of dough and roll it to a flat round disk, using a rolling pin
  • Place a tablespoon of meat mixture on the middle
Place the filling in the middle of the flatten disk

.Bring both sides together and pinch on the pleat making them tightly clasped.

  • Make enough for one round of steaming. While one batch is in the steamer, you can go ahead making the next batch and place them on a dusted surface
  • The final step is to steam the dumplings. Brush oil on the bottom of the steamer and arrange dumplings without sticking to each other.  Now, steam on high flame for about 5 mins.  You will see the colour of outer cover changes and start glistering when cooked enough.
Chinese dumplings
  • Switch off the flame and take out dumplings one by one, very gently, with the help of soft-edged tongs and place on a plate.

Let’s make the dipping sauce

  • 2 tbsp  – Dark soy sauce
  • 1 tbsp  – warm water
  • chopped coriander leaves
  • a few pieces of chopped red chili for a fiery blend. (avoid chili when serving kids)
chil

Whisk all together and serve in a separate bowl next to dumplings with chopsticks, a fork or a spoon. In place of this sauce dipper, you can opt for Chinese chilli oil or chilli paste which are ideal dippers for these dumplings.

Sea-weed fried

dav
  • You simply have to shred the curly cabbage as thinly as possible
  • Then deep-fry in hot oil.  Just a min or two is enough for them to get crispy. Do not over frying will lose its lovely green colour
  • Now add sugar and salt as per your taste
  • Yummy sea-weed is ready to devour with delight!
Chicken Biryani

Mum’s Special Chicken Biryani – Easy Biryani Recipe By Mum

This is my mum’s signature dish in which she poured a generous amount of love while making it, so, needless to say, that it always came out the best!  However, she only made it on special occasions or on Sundays as a special treat for the family or friends who stopped by.

Unlike the usual biryani dishes, the cooking process is very simple and easy; any novice could come out with the mouthwatering results in his/her first attempt.

Mint chutney and  chicken gravy are the best accompaniments for this dish and mint, being a medicinal food digester can  work wonders. Recipe of these are given below;

So let’s make this is real winner of hearts for today’s lunch!

Ingredients required for 4 very hungry people :

ChickenWhole small chicken or 350 g of chicken legs cut into medium size pieces
Basmati Rice2 & 1/2 cups
Plain Yoghurt1/2 cup
Knor or Maggi Chicken soup cubes1 and 1/2
Roasted curry powder or garam masala2 tbsp
Onion2 large
Ginger and garlic2 tbsp grated
Cloves, peppercorns and cardamoms, cinnamon5 each crushed
Turmeric powder and pepper powder1 tsp each
 Green chili 3 slit

How to make:

Marinate

  • Massage  the chicken pieces thoroughly with yogurt,  roasted curry powder , turmeric,  grated ginger and  garlic,  salt, turmeric powder, pepper powder, slit green chili and the crushed soup cube.
  • Cover with cling film and  refrigerate for at least 2 hrs.

Prepare the rice

  • Wash the rice until water runs clear, drain, then keep aside for 20 mins. This will allow the rice to stretch during cooking.

Fry

  • Heat up 2 tbsp of olive oil in a wide brim pan.  Add the whole spices; cloves, peppercorns, cardamoms, cinnamons and let them crackle
  • Add grated ginger and garlic or  the paste of it
  • Add the onion slices and slightly brown them.  Drop a handful of curry leaves

Add rice

  • Now add the rice and quickly stir through , not letting it to stick to the bottom of the pan.  Fry the rice for about 2 mins or until well coated.

Add chicken

  • Now add the chicken with all it’s marinade
  • Mix rice and chicken thoroughly while turning them constantly for 2 – 3 mins.

Add warm water

  • Add warm water, just above the level of rice.
  • Give a good stir
  • Adjust the taste at this point
  • Cover the pan with a tea towl and then tightly close the lid
  • Cook under very low fire
  • Open after 10 mins and bring the bottom layer to the top and mix gently
  • Cook until the meat is tender and rice is cooked properly
  • Switch the flame off and let the pot rest for 15 mins for flavours to adjust
  • Serve with mint chutney and chicken gravy

Mint chutney

m1

How to make:

  • Take a handful of mint leaves and drop them into the jar of the hand blender
  • Chop a few shallots and drop into the jar
  • Thinly chop one or two small green chillies and add into the jar
  • Thinly cut the root of a ginger piece and add with a few pinches of salt
  • Now, crush everything into a pulp using the hand blender
  • Squeeze half a lemon into the pulp and mix it with the fingers until everything comes together
  • Taste and add more salt or lemon, if needed.
  • Done!

Chicken gravy

  • Marinate the chicken pieces with ginger and garlic paste, chilli powder, pepper powder, slit green chilli, salt, turmeric, roasted curry powder and 2 tbsp of plain yoghurt
  • Heat oil in a wide pan
  • Add a few crushed garlic cloves, curry leaves and chopped onions and fry
  • Drop 1/2 tsp of red chilli powder and a few drops of turmeric into the oil and fry
  • Now drop all the chicken and fry a few minutes until well coated
  • Cover, lower the flame and let the chicken cook for 5 mins
  • Add warm water and inch above the chicken, cover and cook
  • Add 1tbsp of coconut milk powder or thick coconut milk for flavour
  • Done!
beef burger

Best Beef Burger – Juicy homemade Burger Treat!

beef burger

Make these juicy beef burgers for kids coming all hungry from school or after bouncing hours in the playground! They will simply love to tuck into these and shower you with compliments! Be ready with some extra burgers in case!

Wrapped nicely in a foil, these could go into anyone’s office or school lunch pack too. The best news is that you can tuck into these home-made burger buns, without a  guilt as they are free from all kinds of preservatives or processed ingredients.  You can wrap the extra burgers with a cling film, place them in a plastic box and store them in the freezer which could come quite handy on a later date.     

So, let’s make them;

Get ready with the following ingredients;

Minced lean beef300g
Burger buns8 -10
Large onion1 very thinly chopped
Tomato Ketchup3 tbsp
Egg1
Soy sauce2 tbsp
Coriandar leavesA handful choppped (Optional)
White bread slice 2  grate into crumbs
 Salt 1/4 tsp adjust according to your taste
Pepper 1/4 tsp

Let’s make;

Mix

  • Chop the onion very thinly (any larger bits can cause the burger fall apart while frying)
  • Grate the bread slice into thin crumbs
  • In a large bowl add all the above ingredients; mincemeat, chopped onion, bread crumbs, chopped coriander, egg, salt, pepper and both soy and ketchup and mix thoroughly using your hands.

Test the taste

  • Now, take a small potion from the mixture,  make a ball, flatten it and fry both sides on a heated and oiled non-stick pan or a griddle
  • Taste it and check if you need to add anything more.  You can add more soy sauce, ketchup, salt or pepper and adjust the taste at this stage.

Make the burger pattis

  • Now the taste is just right, take equal sized balls from the mixure and flatten them thickly.  Wet your hands to make this process easier
  • Place them on a tray and cover with a cling film
  • Refrigirate for 1 hr

Fry it

  • Next, spray olive oil onto a non-stick frying pan or a griddle and place the pattis around it
  • Fry one side and then slowly turn over to the other side
  • Never press them down with your spatula.  If pressed down, all the juices will run out, making it dry and crumbly.
  • When both sides are properly cooked, place them on a kitchen paper to absorb the excess oil. Proceed with the rest of the pattis.

Fill it

  • Place the bottom sides of the buns on the same frying/griddle pan
  • Quickly place the burger patties on top of each and top them with  slices of cheese singles/slices and leave for a min for the cheese to melt slightly
  • Take out from the pan and squeeze a dollop of burger sauce, ketchup or mayo on top
  • Arrange slices of tomatoes, cucumber and lettuce
  • Cover with the top part of the bun and press down gently.
  • Wrap in foil paper and stack them on a tray
  • Serve warm
bur2-300x223
Chicken Devilled

Devilled Chicken – Bursting with fiery flavour

Try this delicious, easy to rustle up, fiery chicken dish for any main meal to go with rice, noodles or bread.  Add lots of veggies to give it a healty twist as well as to add tempting natural colours.

Also, you can warm up some tortilla wraps on a pan and fill them up with it and roll up to fix a perfect picnic, office or school lunch.  Store the left overs in the fridge and you can make a wrap in no time.

What you need to make this dish;

 Chicken thighs or legs (skinless, bite size pieces) 300 g
Red, Yellow and Green bell pepper 1/2 each
Onion 1
Red cheery tomatoes a handful
Leek 1 stem
Carrot 1 large
Ginger and garlic thinly sliced 1 tbsp
Soy sauce 2 tbsp
Fish sauce (a must to get the authentic Chinese flavours) 2 tbsp
Chili powder, cumin powder, turmeric powder  1 tsp each
Salt & lemon juice

Let’s make it:

Prepare the veggies 

Cut and place all the veggies separately on a  plate.
veg-300x224

  • Cut bell peppers, onion and carrot into squares
  • Slice the white part of leeks lengthwise and the green part in rounds
  • Slice ginger and garlic thinly

Prepare the chicken

    • Marinate the chicken with chili powder, cumin powder, turmeric powder,  lemon juice and salt
    • Cover and  keep aside for 20 mins
    • Heat up oil and shallow fry the chicken until golden on medium heat. Once cooked, cover and lower the fire to the minimum and keep for 5-10 mins for juices to run out .   Open the lid, scrape the juices off and fry a few minutes until all the chicken pieces are well coated.
    • Adjust salt at this point
Stir fry
  • In a separate, wide wok add two tbsps of olive oil and heat up
  • Brown ginger and garlic
  • Add carrots and stir fry until  soft
  • Add leek whites, followed by bell peppers and continue to stir fry
  • Add onion squares and the green parts of leek
  • Now push the vegetables to a side of the wok

Make the sauce:

Add salt,  tomato sauce, soy sauce, fish sauce, sugar and Chinese chili paste in a small bowl and whisk them together)

  • Pour this sauce to the spared space of the wok, stir quickly until bubbly
  • Bring  sauces and vegetables together
  • Add the chicken pieces with all it’s juices
  • Stir fry on high flame a min or two
  • Finally, sprinkle some Chinese chili paste and mix
  • Serve hot or wrap in a tortilla
  • Yum!!!!

Chicken Devilled