Make up the following dishes prior to cooking:
1st Plate
2 medium onions, sliced
1 teaspoon cumin seeds
1 teaspoon mustard seeds
½ teaspoon onion seeds
2nd Plate
4 chicken breasts, cut into 1 inch cubes
3rd Plate
1 green sweet pepper, sliced
1 red sweet pepper, sliced
4 cloves garlic, finely chopped
1 inch fresh ginger, finely chopped
4th Plate
3 or 4 dried Thai Birds-eye chillies, crushed and chopped
or 1 green chilli julienne sliced
1 teaspoon ground coriander seeds
2 teaspoon ground fenugreek seeds
½ teaspoon chilli powder
1 teaspoon paprika
2 tablespoons tomato puree
Liquids
2 tablespoons light soy sauce
1 teaspoon lemon juice
4 tablespoons water
Other
2 tablespoon oil
Handful fresh chopped coriander leaves
or 1 tablespoon dried coriander leaves
Method:-
- Heat oil in wok until smoking
- Add plate #1 and cook 3 minutes until onions soft.
- Add chicken and stir for about 5 minutes
- Add plates 3 and 4 and the liquids and cook until the chicken is tender (about another 10 minutes), stirring continuously
- Stir in coriander leaves and serve.
- Mict01
