I make this dish almost every week…colourful, healthy and can be made in minutes. Best way to feed veggies with some chicken.
Finely sliced cabbage, capsicum of all colours and mushrooms 1 bowls each. Thinly sliced carrots, french beans, onions and ginger half bowl each. Chopped garlic 2 tabsp. Coriander leaves chopped handful. Boneless chicken 500grams cubed. Sugar 2 tsp, pepper 1 tsp, salt to taste. Veg /chicken stock 2 cups. Cornstarch 2 tabsp. Barbecue sauce 2 tabsp, Siracha sauce 1 tabsp, tomato ketchup 3/4 tabsp. Oil 2/3 tabsp.
Heat oil in a wok and sauté garlic till golden. Add the cubed chicken, sugar (for caramelisation) and the sauces. Stir fry till the chicken is cooked for around 5/6 mins. Add the rest of the veggies and stirfry till it is just cooked. Do not over cook it. Let it be crunchy. Season with salt and pepper. Add hot stock mixed with cornstarch. Garnish with coriander leaves. Serve hot with rice.
Pindi Chole with Kheema is a North Indian delicacy. The chole is enriched with the flavours of the meat. The chole and kheema blends in perfectly complimenting eachother.
Chicken /mutton mince (kheema)750grms, kabuli chana (chickpea) soaked overnight and then pressure cooked 250grams. Fried onions 200grams, ginger garlic paste 2 tabsp, Juliennes of ginger 100grams, garam masala 2 tsp, turmeric 1 tsp, chole masala (easily available in any convenient store) 4 tsp, red chilli powder 2/3 tsp, chopped tomatoes 2small ones, coriander leaves chopped 1 small bowl, fresh thick curd 3 tabsp, salt to taste, palm sugar 1 tabsp, white butter 3 tabsp, oil 2 tabsp.
Heat oil in a heavy bottom pan and sauté chopped tomatoes for 5 minutes. Add fried onions, ginger garlic paste, palm sugarand the dry spices. Pan roast the spices for a minute and then add curds to loosen the mix. Now add the mince and chickpea. Sauté it for another 5 minutes till the oil oozes out. Now add the half quantity of ginger and coriander. Season it with salt. Just before covering it with the lid add the white butter. If necessary add half cup of water or chicken stock. Cook till tender on low heat. Garnish with ginger and coriander leaves. Serve hot with parathas or brown rice.