Chicken & Vegetable Red Curry

My own creation –

Ayesha's Kitchen

Ayesha’s Kitchen



  • 3 chicken breasts (skinless)(cut into cubes/ strips)
  • 1 egg
  • 2 tbspns corn flour
  • Some salt and cracked black pepper
  • Some chicken salt
  • 1 tspn Garlic paste
  • Some oil for deep frying


  • 6 cup any vegetable(s) (cauliflower, broccoli, capsicum, onion, zucchini, celery, peas, beans, carrots, etc.)
  • 2 x140 gms tomato puree packs
  • 4 cups chicken stock
  • Some red chilli flakes
  • Some salt
  • 2 tbspns oil
  • 1 clove garlic chopped
  • 2 tbspns lemon juice
  • 2 tbspns vinegar
  • 4 tbspns hot sauce
  • 2 tbspns soy sauce
  • 1 tspn sugar
  • 4 spring onions (green part, chopped)


-In a mixing bowl, combine chicken with everything given for chicken and fry until the pieces are golden. (Not brown, red or fully cooked, just light golden)

-Heat oil in a wok. Fry garlic and red chilli flakes for 1 minute on medium – high heat.

-Add tomato puree and chicken stock. Mix and cook for 5 minutes. Add other sauces and seasonings.

-Now add fried chicken and your selection of vegetables.

-Mix and let it cook on medium heat for 5 minutes. Do not overcook the veggies, let them be crunchy.

-Now at this point, your sauce is going to be thick and chicken and veggies all cooked.

-Add spring onions, give your dish a last stir and serve hot with boiled rice or fried rice.

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