Ingredients:
Chicken Breast- 200 grams
Tomato- 2 Large
Spring Onion- 1 Cup
Cabbage- 2 Cups
Masala- Red Chilli Powder, Turmeric Powder, Salt, Everest Meat Masala
Ginger and Lemon- Juice of 1 Lemon
-
Dice the Tomato, Ginger and squeeze 1/2 lemon, salt and pepper to taste and make a pureé.
-
Heat the pan, add 1Tbsp Ghee and add in the Pureé. Let it heat for 2mins.
- Dice the Chicken Breast when it’s partially frozen, let it down to room temperature, add the Spices, juice of 1/2 Lemon and keep aside.
- Add chopped Spring Onion to the Pureé
- Add Cabbage to the Tomato Pureé and cover the pan for 5-7Mins till the Cabbage is soft.
- Add in the diced and marinated Chicken Breast. It takes only 10-15Mins to cook. Cover the pan with a lid.
- Here you can add in a meat stock if you need more fluid for the stew, otherwise the steam from the preparation is sufficient to cook the stew.
- You may add more Spring Onion on top if you enjoy the crunch and the spice, otherwise leave it out.
