Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | NXg | Friday Review | Cinema Plus | Young World | Property Plus | Quest |

QUICK FIX

Peanut butter chicken

Chef Mohammad Manjar, Sindhoor Palace

Ingredients

Refined oil: 1 tbsp

Chicken breast: 250 gm

Peanut butter: 25 gm

Crushed peanut: 1 tbsp

Sliced cucumber: 1 medium sized cucumber

Red capsicum: 1 medium sized capsicum

Chicken stock: quarter cup

Chopped garlic: 1 tbsp

Chopped ginger: 1 tbsp

Chopped celery: 1 tbsp

Hoisin sauce: 1 tsp

Red chilly sauce: 1 tsp

Salt: to taste

Sugar: one pinch

White pepper: 1 tsp

Cut the chicken into thin strips. Coat it with a mixture of corn flour, maida and egg. Fry the pieces till golden brown and set aside. Put oil in a pan and heat it. Put in ginger, garlic and celery and sauté till golden brown.

Add peanut butter and fry for two to three minutes. Pour in the stock water. Add cucumber, red capsicums and sauté. Hoisin sauce, white pepper, red chilli sauce, salt and sugar are added at this stage.

Once it reaches a thick gravy, add the fried slices of chicken. Remove from stove, add garnish and serve.

Printer friendly page  
Send this article to Friends by E-Mail