10th July 2020
Categorised in Quick Food
The weather of late is driving many of us away from our summer salad menus, back towards more palate (and bone) warming fodder. Here’s an Indian street-food inspired recipe that meets such needs, using ingredients most of us have in our cupboards.
If you prefer a less dry version, simply add extra tomato ketchup and soya sauce, trying to keep the 1:3 ratio. If you like your food ‘hot’, add more chilli sauce too.
Total time and servings
Preparation time: 5 mins
Cooking time: 15 mins
Total time: 20 mins
1 tablespoon of vegetable oil
1 white onion
1 bay leaf
4 chicken fillets (or one pack of Quorn fillets or pieces)
1 tablespoon tomato ketchup
1 tablespoon of hot chilli sauce (e.g. Encona Original Hot Pepper Sauce)
3 tablespoons of soya sauce
Handful sliced spring onion stems
- Slice onions thinly and dice chicken breasts into bitesize chunks. (Quorn fillets or pieces work well in this recipe too.)
- Heat oil in frying pan.
- Add onions and stir. Keep on a high heat and stir until they begin to crisp up and blacken round the edges .
- Add bay leaf and chicken (or Quorn) and stir for around five minutes, or until surface of chicken bites begin to whiten.
- Add the tomato ketchup, hot chilli sauce (to your taste) and soya sauce.
- Stir and leave to cook for a further ten minutes, or until the chicken is cooked through (remove one piece from the mixture and cut to check it is ready).
- If you prefer a less dry version, simply add more tomato ketchup and soya sauce, trying to keep the 1:3 ratio. If you like your food ‘hot’, add more chilli sauce too.
- Serve with rice, naan or both. Add a sprinkling of sliced spring onions, using the green stems to add a dash of colour.