-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Serving
- 4
Ingredients |
|
| Boneless chicken cut into small pieces | ½ kg |
| Olive oil | 2 table spoon |
| Sliced mushroom | 2 cups |
| Onion (payaz) chopped | ½ cup |
| Ginger (adrak) grated | 1 table spoon |
| Garlic (Lahsun) crushed | 2 table spoon |
| Coconut (nariyal) milk (lite) | ½ cup |
| Red chilli (lal mirch) sauce | 1 table spoon |
| Lime juice (nimbu ras) | 4 tea spoon |
| Brown sugar | 1 table spoon |
| Chilli flakes (kuta lal mirch) | ½ tea spoon |
| Fresh Basil chopped | ¾ cup |
Instructions
- Heat 2 tea spoons oil in a pan.
- Add chicken and cook, stirring often, until cooked through and lightly browned, about 8-9 minutes.
- Add salt and black pepper and cook it for further 2 minutes.
- Transfer the chicken to a plate.
- Heat 2 tea spoons oil in the wok or pan.
- Add onion, garlic, ginger, chilli flakes and cook, stirring, until fragrant and mushrooms start to soften.
- Add coconut milk, chilli sauce, lime juice, brown sugar and salt: bring to a simmer. Cook, stirring occasionally, until mushrooms are tender. (If required add little water).
- Add chicken and cook, stirring constantly for couple of minutes.
- Stir in basil just before serving.
- Recipe Type : Low calorie, Low calorie chicken, Low calorie non vegetarian
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