Chicken Chilli with Chicken Tikka Chunks & Egg Vegetable Fried Rice

Chicken Chili with Chicken Tikka Chunks & Egg Vegetable Fried Rice

Recipe:

Chicken Chili with Chicken Tikka Chunks

Ingredients:
1. 1 small pack  K & N’s Chicken Chunks
2. 1 packet Knorr Chicken Cubes (containing 2 cubes)
3. 1 tbsf ginger garlic paste
4. 2 tbsf Soya Sauce
5. 2 tspf red chilli flakes
6. ½ tsp Pepper powder
7. 8 – 10 fresh long Green Chllis (cut in long pieces)
8. 3 tbsf Oil
9. 2 tbsf Corn Flour mixed in water
Note: No salt is needed in the sauce as Knorr Chicken Cubes and Soya Sauce already contain salt

Method:
1. Toss K & N’s Chicken Chunks in a pan containing little bit of heated oil and fry them a little bit and set aside.
3. Heat oil in pan and fry ginger garlic paste till its light brown and aromatic
4. Add Knorr Chicken cubes and Soya Sauce and stir till cubes are melted
5. Add Red Chilli Flakes and White Pepper powder and stir fry
6. Now add Corn Flour mixture and stir till the sauce thickens and becomes brown transparent
7. Add fried Chicken Chunks. Mix.
8. In the end, add Green Chilli slices and serve hot with Rice you’ve just cooked.

Egg Vegetable Fried Rice:

Ingredients:
1. 2 cups Rice
2. 5 – 6 Spring Onion
3. 1 small Cabbage
4. 1 Carrot
5. 2 Eggs
6. 5 – 6 large tbsp Oil
7. 1 tspf Salt
8. 3 tbsf Soya Sauce
9. 1 tbsf Vinegar (if you like. I don’t use vinegar)
10. 1tsp Black Pepper powder
11. 1 packet Knorr Chicken Cubes (containing 2 cubes)

Method:
1. Finely chop the vegetables.
2. Boil rice with salt. Boil till rice is 75 – 80%% soft not more than that. Then keep aside.
3. Beat both eggs with a little bit of orange food color
4. In a wok, fry beaten eggs and chop into small pieces while frying. Take fried eggs out and keep aside in a bowl
5. Put more oil in wok and add chopped cabbage and carrots.
6. Add soya sauce, pepper and Knorr chicken cubes in the vegetable and fry till cubes are melted
7. Add fried chopped eggs in the wok and stir
8. Add boiled rice and mix well with the contents in the wok
9. Now add Spring Onion in the end on the top of the rice(as Spring Onion taste better when minimally cooked and are fresh, green and crunchy).
10. Sprinkle a little bit of soya sauce and black/ white pepper and cover the wok with lid. I now place the wok on Tava (flat griddle) for further cooking. It helps the rice get soft without sticking to the wok on slow heat.
11. After around 5 - 7 mins, remove the lid and stir to mix the spring onions. And the rice is ready.

~ Happy cooking! :)