This recipe is inspired by two of my favourite Asian restaurants - one in Washington and the other in Calcutta! Its simple and easy and really quick to whip up after a day at work.
Ingredients
500 grams diced boneless chicken (I prefer thighs but you can use breast meat as well)
7-8 spring onions chopped
1 red chilli sliced
1 birds' eye chilli sliced
1 teaspoon chopped garlic
1/2 bunch coriander
1/2 lemon
1/2 cup of flour
1/2 teaspoon ginger paste
1 tablespoon oil
salt and pepper
Process
1. Heat the oil in a pan. Meanwhile, toss the chicken with some salt, pepper and flour just enough to lightly coat the chicken.
2. Fry the chicken in batches until its crispy and golden. Drain on a kitchen towel and resist nibbling on them!
3. Once the chicken is done, in the same pan fry the garlic, spring onions and chillies. Once they start to brown, add the chicken back in. Add the coriander and lemon juice. Add salt and pepper to taste.
4. Serve hot over egg fried rice or noodles!
You can add spinach, kale, aubergine, tofu or bean sprouts to add some veggies to the mix!!
Ingredients
500 grams diced boneless chicken (I prefer thighs but you can use breast meat as well)
7-8 spring onions chopped1 red chilli sliced
1 birds' eye chilli sliced
1 teaspoon chopped garlic
1/2 bunch coriander
1/2 lemon
1/2 cup of flour
1/2 teaspoon ginger paste
1 tablespoon oil
salt and pepper
Process
1. Heat the oil in a pan. Meanwhile, toss the chicken with some salt, pepper and flour just enough to lightly coat the chicken.
2. Fry the chicken in batches until its crispy and golden. Drain on a kitchen towel and resist nibbling on them!
3. Once the chicken is done, in the same pan fry the garlic, spring onions and chillies. Once they start to brown, add the chicken back in. Add the coriander and lemon juice. Add salt and pepper to taste.
You can add spinach, kale, aubergine, tofu or bean sprouts to add some veggies to the mix!!
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