Fruity, Nutty Chicken With Crushed Wheat |
|
 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 2 |
|
From the Weekend magazine. Ingredients:
1 cup water |
1 1/4 cups bulgur wheat |
1 tablespoon butter |
3 tablespoons oil |
2 tablespoons chopped coriander leaves |
500 g chicken breasts, chopped into medium-size pieces |
1 tablespoon chopped fresh mint leaves |
2 teaspoons grated fresh ginger |
1 clove garlic, peeled and crushed |
1/2 teaspoon red chili powder |
1/4 cup fruit chutney |
1 1/2 tablespoons white vinegar |
Directions:
1. Bring water to a boil in a pan.
2. Add the crushed wheat and butter.
3. Stir well.
4. Cover for a minute.
5. Remove from heat.
6. Keep covered for 8 minutes or until the water is absorbed.
7. Add corriander leaves.
8. Stir well.
9. Keep aside.
10. Heat oil in a wok.
11. Stir-fry the chicken in batches, until tender.
12. Keep aside.
13. Return the stir-fried chicken back into the wok.
14. Add mint leaves, ginger, garlic, red chilli powder, chutney and vinegar.
15. Stir well.
16. Cook until the mixture boils and thickens.
17. Stir in the cooked crushed wheat just before serving.
18. Serve hot.
|
|