Indo-Chinese Chicken With Veggies

Indo-Chinese Chicken With Veggies

Normally in Chinese cooking there's a tendency to add different kinds of vegetables to their chicken or any other meat dishes whereas in our Indian cooking we don't add vegetables. I always like to add veggies to my meat dishes esp chicken. "Killing two birds with one stone"-instead of preparing two dishes I prefer the easy way-just add them to meat..so why don't I mix both cuisine into one dish. Indo-Chinese recipe.Here's a dish which came out perfectly delicious and tasty. A good side dish for any type of rice variety.I made the dish with curd rice and had a small picnic in the park. It was the most enjoyable moment to cherish for lifetime..

Ingredients
Serving size: 5

Masala Paste:
5 shallots
3 garlic cloves
a small ginger
a few sprig curry leaves
1 small tomato
1tbsp chilli powder
1tbsp coriander powder
1tbsp chicken curry powder
salt to taste
1tsp fennel seeds

Roast all the ingredients with2tbsp oil and grind into a fine paste.Keep aside.

1lb chicken breast cubed
1 onion chopped
1 small tomato diced
1/4 cup diced carrots
1/4 cup diced cauliflower
1/4 cup diced green bell pepper
1/4 cup diced broccoli
1tbsp soy sauce
1tbsp tomato ketchup
1tbsp chilli sauce
1/2tsp cumin seeds
1/4tsp mustard seeds
chopped coriander leaves

Preparation Methods:

Coat a wok with 2tbsp oil and splutter cumin and mustard seeds followed by chopped onions. Once the onion turned brown ad the diced tomato. When tomato releases its juice add the cubed chicken with a little salt and grind masala. When it's half cooked add the vegetable. Cook til the chicken become tender and the curry thickens. Finally add the sauces and adjust the level of salt. Remove and transfer to serving platter with chopped coriander leaves.