I call it "rustic" because this chicken dish is with bones. This stir-fry recipe is excellent as a party snack or as a side dish with naan. Either way, it is a must try for the carnivore.
Ingredients:
- 1/2 kilo chicken with bones
- 2 onions diced into large cubes
- 1 capsicum diced into large cubes
- a handful of mint and coriander leaves
- 3 tbsp. tomato ketchup
- 2 tbsp. soya sauce (click to buy Lee Kum Kee Dark Soy Sauce)
- 1 tbsp. garam masala powder (Mixed Spices)
- 2 tsp. black pepper powder
- 1 tsp. red chilly powder
- salt to taste
- vegetable oil for cooking
Method:
In a wok or frying pan, heat oil.
Add the chicken pieces and sear it on high flame.
After the chicken acquires brown color, add in the onions, capsicum, black pepper powder, red chilly powder, garam masala powder and salt.
Lower the heat and cook till chicken is fully cooked.
Add in the sauces and cook more additional 5 minutes.
Switch off the flame and leave the dish in the pan for 10 minutes before serving.
Scrap the brown bits from the bottom of the pan and mix the dish thoroughly. The brown bits are caramelized spices and chicken juices. It has a lot of flavour.
Finish off with herbs, stir and serve.
Lemon juice can be squeezed on top (optional).
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Add the chicken pieces and sear it on high flame.
After the chicken acquires brown color, add in the onions, capsicum, black pepper powder, red chilly powder, garam masala powder and salt.
Lower the heat and cook till chicken is fully cooked.
Add in the sauces and cook more additional 5 minutes.
Switch off the flame and leave the dish in the pan for 10 minutes before serving.
Scrap the brown bits from the bottom of the pan and mix the dish thoroughly. The brown bits are caramelized spices and chicken juices. It has a lot of flavour.
Finish off with herbs, stir and serve.
Lemon juice can be squeezed on top (optional).
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