500 gms of boneless chicken
4 Tbsp chickpea flour or besan
1 Tbsp vegetable oil
4 Tbsp onion paste
1 tsp garlic paste
1/2 liter of chicken stock
2 packets of coconut milk powder
1 Tbsp red chilli powder
1 Tbsp sesame oil
Salt
Noodles, cooked
Red chillies
Dark Soya sauce
Toppings:
Boiled potatoes, chopped
Boiled eggs, chopped
Sauted onions
Roasted peanuts, chopped finely
Lemon juice
Dark soya sauce
Spring onions
Coriander, chopped
Browned garlic, shredded
Red chilli paste
|
|
Add four spoons of chickpea flour or besan in a pan, and let it brown on medium heat. The colour will turn medium orange. Keep aside. You can store this in an airtight jar for weeks.
Put oil in the pan. Add 2 tbps onion and garlic paste and a litre of chicken stock.
Add salt and let it simmer. Then mix coconut milk and let it boil for sometime.
In the meantime, dissolve the roasted besan in half a cup of water.
Take another a deep pan, add oil and then the chopped garlic. Add the boneless chicken. Add red chilli powder and salt to taste. Stir fry the chicken till it's cooked.
To make the red chilli paste, burn a few red chillies a little oil and pour 2 tablespoons of dark soya sauce. Grind it in a mixie, till it's coarse.
Now put noodles in a bowl, add the chicken and soup, then garnish with toppings, according to taste.
|
Print
