of Dar-es-salaam, TZ
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½ kg chicken (boneless and diced)
1 cup cashewnuts pieces
1½ tbsp ginger, garlic paste
3 tsps corn flour
1¼ tbsp soya sauce
2 tbsp green chillies (finely chopped)
1 tbsp oil
Boil chicken in little salt and ginger,garlic paste for 5-6 mins.
Heat oil in a pan, add cashewnut pieces and soya sauce, saute for 2 minutes, add chicken (preserve the stock), and chillies, braise for 5 minutes.
Add 1 cup of stock, mix corn flour in little water, when stock starts boiling add corn flour mixture, and cook till the gravy is thick.
Garnish with finely chopped spring onion greens only.
Serve hot with chinese fried rice.
Corn Kofta Curry
Shahi kadai paneer
Arbi ke patto ki sabzi
Peas & Mushroom with yogurt