In a non stick pan 3 tablespoon fish oil / veggie oil ½ kg chicken fillet cube ( you can also use shrimps ) 4 to 5 garlic cloves ( using back of spoon and pinch of salt stamp down for flavor ) Small piece fresh ginger stamped with juice 1 teaspoon red chilli paste ¼ teaspoon haldi 1 tablespoon brown sugar 1 red onion sliced Handful chopped dhania (coriander) 1 long strand spring onion 1 strand lemon grass cube small ½ teaspoon crushed black pepper ½ tin coconut cream Dash water 1 small lime ( squeeze the juice of lime )
In a saucepan add oil , onions , stamp the white part of spring onion and chop the rest add , handful finely chopped dhania (coriander) , when onion nearly soft add the garlic cloves ( using the back of spoon and pinch salt press cloves down for flavor first then add ) add stamped ginger and red chilli paste . Sauté on low for 3 to 5 minutes , add sugar and juice from 1 lime , add haldi and crushed black pepper , add the coconut cream and braise for 2 minutes on low . Lastly add chicken cubes and a dash of water , allow the the flavor to infuse in chicken and allow chicken to cook completely add for water if necessary. Garnish with fresh dhania (coriander) ( coriander ) Serve with white rice or roti
INFO & TIPS
This was Devine ,
This was adjusted and made according to my taste buds .