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Prep time
30 minutes
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Cook time
30 minutes
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Serves
6
Ingredients
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1 cup
chicken stock
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corn flour, as required
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5
tomatoes, chopped
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1 pound
chicken boneless, cubes
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1
green bell pepper, cubes
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1
onion, cubes
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3 tablespoons
soy sauce
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2 tablespoons
lemon juice
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2 teaspoons
black pepper powder
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salt, to taste
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1/2 tablespoon
paprika powder
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3 teaspoons
sugar
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1 tablespoon
ginger garlic paste
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3 tablespoons
oil
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5 tablespoons
pasta sauce of choice
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1
green chilli
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1 teaspoon
red chili, crushed
Directions
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Marinate the chicken with all the marination ingredients for 30 minutes.
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After 30 minutes add oil to a pot, add marinated chicken. Fry on high heat for 4 mins until the water dries. Take out and set aside.
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In the same pot, add a teaspoon of oil. Add all the chopped vegetables and stir fry for 2 minutes. Take out and set aside.
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Again in the same pot add the rest of the oil, the garlic for gravy and green chili. Cook until fragrant.
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Add 3 tomatoes and all the sauces and spices, cook until the water dries out of the tomatoes and becomes like a paste.
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Mix the stock and corn flour, together and add to the tomatoes. Bring it to boil. Cook to desired thickness.
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Now add the chicken and vegetables back to the pot and simmer for 3 minutes. Adjust seasoning and serve with rice.
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