Update on COVID-19 preparedness
Prepared With
Ingredients
Chicken Curry:
- 500 grams Crescent Foods Boneless Skinless Chicken, Cubed into 1/2 in pieces
- 1 Capsicum finely chopped
- 2 Spring Onions finely chopped
- 1 Onion chopped
- 1tsp Garlic
- 4-5 Green Chilies
- 2tbsp Soya Sauce
- 1tbsp Lemon Juice
- 1tsp Black Pepper
- 1tsp Chili Powder
- 1/2tsp Cumin roasted & crushed
- ½tsp Chicken Powder
- 1tbsp Chili Garlic
- 1tbsp Sweet and Sour sauce
- 1 tsp Salt
Rice:
- ½ kg Boiled Rice
- 2 tbsp Crushed Garlic fried
- 10 Green Chilies sliced & fried
- 1 Capsicum sliced
- 2 Spring Onions sliced
- 1 Carrot sliced
- 1 tsp Salt
- 2 cups Spaghetti boiled
Mayo Sauce:
- ½ cup Mayonnaise
- 4 tbsp Ketchup
- 4 tbsp Chili Garlic Sauce
- 2 tbsp Vinegar
Method
- Combine the Mayo Sauce ingredients together in a small bowl and set aside.
- Heat oil in a wok over medium heat.
- Add crushed garlic with chicken and all the seasonings with half cup of water. Cover and cook till chickens is done and thick sauce left.
- Stir fry all the vegetables in 2 tbsp oil for 2 minutes.
- Then fry crushed garlic for a few seconds until golden.
- Place cooked rice in a platter and top it with the chicken mixture, spaghetti, fried vegetable mixture. Top with mayo sauce, fried garlic and green chilies.
- Serve hot.
Enjoy!
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