Ingredients |
|
| Boneless chicken cut into small pieces | ½ kg |
| Olive oil | 2 table spoon |
| Sliced mushroom | 2 cups |
| Onion (payaz) chopped | ½ cup |
| Ginger (adrak) grated | 1 table spoon |
| Garlic (Lahsun) crushed | 2 table spoon |
| Coconut (nariyal) milk (lite) | ½ cup |
| Red chilli (lal mirch) sauce | 1 table spoon |
| Lime juice (nimbu ras) | 4 tea spoon |
| Brown sugar | 1 table spoon |
| Chilli flakes (kuta lal mirch) | ½ tea spoon |
| Fresh Basil chopped | ¾ cup |
Method
- 1. Heat 2 tea spoons oil in a pan.
- 2. Add chicken and cook, stirring often, until cooked through and lightly browned, about 8-9 minutes.
- 3. Add salt and black pepper and cook it for further 2 minutes.
- 4. Transfer the chicken to a plate.
- 5. Heat 2 tea spoons oil in the wok or pan.
- 6. Add onion, garlic, ginger, chilli flakes and cook, stirring, until fragrant and mushrooms start to soften.
- 7. Add coconut milk, chilli sauce, lime juice, brown sugar and salt: bring to a simmer. Cook, stirring occasionally, until mushrooms are tender. (If required add little water).
- 8. Add chicken and cook, stirring constantly for couple of minutes.
- 9. Stir in basil just before serving.
- Recipe Type : Low calorie, Low calorie chicken, Low calorie non vegetarian
Comments are closed.