My own creation –

 

Ingredients:

• 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

FOR CURRY

• 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)

Procedure:

-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.