This used to be one of my favourite entrée served in Nepali wedding parties back in the day when I was a kid. I still love them and I learned this from my BIL, my cousin K didi’s husband. It is simple, quick and yummy.
- 2 chicken breast, boneless
- 1 Spanish Onion
- 1 large capsicum
- 4 Green chilli
- 2 big tomatoes
- 1 table-spoon chili powder
- 1 teaspoon cumin powder
- 1 table-spoon turmeric powder
- 1 table-spoon cumin seed
- 3 table-spoon Tomato ketchup
- 2 table-spoon plain flour
- 1 table-spoon ginger garlic paste
- Few stems of green shallot chopped
- 1 small bunch of fresh chopped coriander
- 2 cloves of fresh garlic crushed
- 1 inch of fresh ginger crushed
- 1 egg
- Salt to taste
- Oil to fry
- Cut the onion into quarters and take off each skin one by one.
- Cut capsicum and tomatoes around 1 inch square in size.
- Cut the chicken breast around 1 inch square in size.
- Cut the green chili into 2 pieces length wise,
- Put chicken breast in a big bowl and mix well with cumin, chilli, turmeric powder, salt and ginger garlic paste.
- Then add plain flour and egg and mix it. Make sure to coat all the chicken pieces well.
- Heat oil in a pan.
- Fry the marinated chicken cubes in the oil.
- Once it turns golden brown, take it out from the heat and put aside.
- In a wok heat 2 tablespoon of oil and add sliced green chilli, cumin seed, crushed ginger and garlic and fry for about a minute.
- Add tomato ketchup in the wok and let it cook for a few minutes.
- Add fried chicken and mix it well with the sauce.
- Now add Spanish onion, tomatoes and capsicum.
- Give it a quick toss we don’t want the onion to cook.
- Add green shallot and coriander and give it a quick toss and take it off the heat.
- Serve it as an entrée or with rice.
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