Served with turmeric rice this recipe is delicious and since chicken goes well with sweet and sour it is such a lovely combination.
And extra touch of mushrooms will make it a little bit fancy and give it a scrumptious touch. Here is what you need to make this simple exquisite dish.
What you will need:
500g boneless chicken cut into strips
150g sweet corn (boiled)
Juice of 1 lime
1 teaspoon curry powder
1/2 teaspoon black pepper
1 teaspoon garlic paste
2 tablespoons oil
1 onion sliced
70g tomato paste
1/2 cup water
Salt to taste
What to do:
Marinate the chicken with lime juice, garlic paste and black pepper.
In a pan over medium heat, add the oil. Sauté onions until golden and then pan sear the chicken until brown.
Add the curry powder, mix well using a spatula until flavours combine well. Add the tomato paste then sweet corn and continue to cook for another 5 minutes.
Add the 1/2 cup of water and some salt. Bring to a boil once flavours coat the chicken.
For the rice:
2 cups basmati rice
4 cups water
1 teaspoon turmeric
1 teaspoon oil
Salt to taste
What to do:
Mix all above ingredients, bring to a boil.
Once the liquid has almost evaporated reduce heat to low, cover with a tight lid and steam the rice for another ten minutes or until fluffy.