10 g garlic (minced)
10 g ginger (minced)
5 g lemon juice
2 g salt
8 g garam masala
160 g chicken breast (2 cm cube)
30 g rice bran oil
70 g yellow onion (chopped)
25 g red bell pepper (chopped 1x1cm)
25 g green bell pepper (chopped 1x1cm)
25 g yellow bell pepper (chopped 1x1cm)
5 g green chilli (chopped 1x1cm)
10 g coriander powder
10 g cumin powder
10 g garam masala powder
10 g tomato puree
90 g chicken stock
100 g canned diced tomato
kerela green beans:
4 g grapeseed oil
0.6 g mustard seed
1.8 g garlic (minced)
0.3 g ground coriander
0.4 g ground cumin
0.1 g cayenne pepper
0.2 g ground turmeric
80 g green bean (chopped 4cm)
2.8 g jalapeno (chopped 0.5cm)
10 g dried desiccated coconut
10 g grapeseed oil
25 g yellow onion (sliced)
120 g puay leng (chinese spinach)
salt and pepper to taste
Mix the garlic, ginger, lemon juice, salt, garam masala and marinade the chicken overnight.
In a pot, heat rice bran oil and sauté onion till soft and fragrant.
Once browned add in the red, yellow and green peppers, green chilli and cook for another 2-3 mins till they are soft.
Add in coriander, cumin and garam masala and cook for 2 mins.
Add tomato puree, chicken stock and canned tomatoes.
Toss in the marinated chicken and simmer about 15mins until chicken is cooked through.
Remove from heat and set aside.
In a pan, heat oil and add onion and fry on medium-high heat for 3 mins and add in Chinese Spinach (Puay Leng) and salt and pepper to taste. Cook till you achieve a vibrant green colour.
Remove from heat and serve.
Place the chicken on a bed of Chinese spinach, surround it with the Kerala Green Beans, and serve.