2 tbsp Oil
1 Carrot (chopped into 2 cm pieces approx)
½ Bell pepper (chopped into similar sized pieces)
6-7 Baby corns (sliced down the middle)
2 tbsp Oil
1 Onion sliced
1 Garlic clove sliced
1 small piece of Ginger (about a 3cm cube)
2 Chicken breasts cut into 2-3cm cubes
1 Tomato chopped
1 Chilli chopped
2 tsp Dhana Jeera
1 tsp Garam masala
1 tsp Red chilli powder
1 tsp Turmeric
1 tsp Salt
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On medium-high heat, add 2 tbsp’s of oil and flash fry the first set of vegetables (Carrots, pepper and baby corns) briefly (3 mins approx) to get a char on the edges, take off the heat and set aside.
Add 2 tbsp oil to a pan, this time on medium heat and add the sliced onion. Allow to fry for a minute and then follow up with the sliced garlic and ginger (this is to avoid burning as they cook quicker). Stir regularly and wait for the onions to soften slightly.
Place the chicken pieces into the pan and make sure to limit moving or stirring as the pieces initially cook, turning only once that side has cooked. Turn down the heat if the surface is cooking too quickly. Cook the chicken for 3-4 minutes here.
Stir in the tomato and chilli and mix well.
Pour in the spices (Dhana jeera, garam masala, red chilli powder, turmeric) and mix well. This will bring a warm colour and glow to the food. Keeping on medium heat, cover with a lid and cook for a further 5 minutes (or until the chicken is completely cooked. Cut the biggest piece down the middle and make sure it’s white and the juices have run clear), stirring occasionally.
Salt to taste and reintroduce the first set of vegetables into the pan. Fry for another minute and then serve. Garnish with coriander.