This action might not be possible to undo. Are you sure you want to continue?
By Farida Ashraf Wavdi Wala
Chicken with pineapple
Ingredients 1/2 cup pineapple juice 1/2 cup pineapple pieces 1/2 cup cornflour 1 cup chicken stock 1 tsp Chinese salt 2 tsp sugar 2 capsicums, sliced 2-3 tbsp oil 250gms chicken, cubed Salt and pepper to taste Method Marinate chicken with salt, pepper and Chinese salt. Heat oil in a pan, fry capsicums, remove and keep aside. In the same oil, fry chicken. For sauce Mix corn flour with one cup of water, add pineapple juice and sugar and boil. While boiling, mix chicken stock and continue to boil till it becomes thick. In a bowl transfer the chicken and capsicum slices, add the sauce and garnish with pineapple pieces.
With lemon pieces
Ingredients 1 cup oil 1 chicken, cut into12 pieces 3 lemons, cut into 12 pieces 3 small onions, cut into 12 pieces 4 green chillies Salt and pepper to taste Method Heat oil in a wok and fry chicken till water evaporates and the colour changes. Add lemon pieces along with the other ingredients. Stir and cover the pan. Cook on low heat till the lemon and chicken are tender. Transfer in a bowl and garnish with ginger slices.
Sour and spicy chicken
Ingredients 1 kg chicken 1 kg tomatoes 1 cup oil 2 tsp ginger and garlic paste 2 tsp cumin powder 4 tsp green chillies paste Salt to taste Method Cut the chicken into karahi pieces and the tomatoes into cubes. Heat oil in a deep frying pan and add tomatoes to make a purée. Add chicken and cook on low heat. When chicken is mixed well in the purée, add the remaining spices and make a gravy. Serve hot with nan(bread) and salad.
With rainbow vegetables
Ingredients 1/2 kg boneless chicken, cubed 1/2 cup beans seeds 1/2 cup peas 1/2 cup capsicum, cubed 1/2 cup potatoes, cubed 1/2 cup tomatoes, cubed 1/2 cup spinach, cut lengthwise 1/2 tsp of cardamom seeds 1 cup oil 1 tsp garlic paste 2 tsp red chilli powder 2 tsp coriander seeds, roughly ground A pinch of turmeric powder A handful of coriander leaves Paste of 2 onions Salt to taste Method Fry chicken and onion paste in oil, add all the vegetables and stir-fry adding spices and a cup of water. Cover the pan and cook. Add spinach in the end and cook for five more minutes. Garnish with coriander leaves. Serve hot with rice.