- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- Salt to taste
- A pinch of turmeric
- 1 tablespoon cornstarch
- 1 tablespoon ginger
- 1 tablespoon garlic paste
- tablespoon chili powder
- 1 teaspoon cumin powder
- 12 ounces chicken, cubed
- 4 tablespoons oil
- 1 tablespoon mustard seeds
- 4 green chilies, slit
- Handful of green curry leaves, slit
In a bowl combine marinade ingredients and blend well, add chicken. Marinate for at least an hour - up to 24 hours for maximum flavor, leave in the fridge.
When you are ready to cook, heat oil in a deep pan. Mustard seeds, add chili and curry leaves. Two minutes sauté. Add marinated chicken pieces and stir fry until completely cooked.
Serve hot with lemon wedges.
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