Angithi
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authentic and tasty Indian Recipes. |
Chicken and Vegetables with Garlic Sauce
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A healthy easy to cook and tasty meal.
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| Servings |
2 |
| Prep. Time |
25 min |
| Author |
J.K. Nag |
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Ingredients List:
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| -4 leg piece Chicken | | | -1 small Cauliflower | | | -3 oz French Bean | | | -3 oz Carrot | | | -3 oz Green Peas | | | -2 tbsp, grated Garlic | | | -1/2 tsp, grated Ginger | | | -1 finely chopped Green Chili | | | -1/2 cup Chicken Stock | | | -1 small chopped Onion | | | -1 tsp Cilantro | | | -2 tsp Butter | | | -1 tsp Ground Black Pepper | | | -1 tsp, chopped Garlic | | | -1/2 tsp, chopped Ginger | | | -2 tbsp Cooking Oil | | | - to taste Salt | |
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Instructions:
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| 1. Cut cauliflower into small florets, beans and carrot into small pieces. Boil these with green peas in salted water for five minutes. Remove and keep in a bowl. Keep it warm. | | | 2. Boil chicken leg pieces adding onion, garlic and ginger, coriander and salt. Remove chicken. Preserve the stock. | | | 3. Fry lightly the chicken leg pieces. Remove and keep warm. | | | 4. Heat two-tablespoon oil in a pan. Add two tablespoon grated garlic and ½ teaspoon grated ginger. Add finely chopped green chili. Fry for a few minutes. | | | 5. Add ½ cup chicken stock and Soya sauce. Cook in high heat and add cornflower diluted in ½ cup water to thicken the sauce. Add salt and sugar check the seasoning and adjust as required. Stir well to mix properly. | | | 6. In a plate keep lightly fried chicken pieces and arrange the boiled vegetables. Add butter over the boiled vegetables. Sprinkle pepper. | | | 7. Now with a spoon spread the sauce over the boiled vegetables and serve hot. | |
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