thukpa

Ingredients:

2 tblspn oil

1/2 onion, diced

1 tspn salt

200g chicken fillet, cut into pieces

2 lites chicken stock

1 bunch spinach, chopped

2 tblspn chopped fresh coriander

1/2 tspn minced garlic

1 tomato, diced

1/2 tspn, finely chopped chilli

1 carrot, cut into julienne strips

550 g pre-cooked noodles

1 egg, beaten

tukpa

Preparation:

Heat oil, add garlic and onion and cook for 1 min. Add tomato, salt and chilli and cook until brown, about 1 min. Add chicken pieces and cook 3 min. Add carrot and chicken stock, bring to the boil. Add noodles and spinach and cook another 2 mins. Remove from heat. Heat another pan, add egg, shaking pan to makeĀ a thin layer. This forms an omelette. Chop omelette and sprinkle omelette and coriander over the top of the chicken mixture to serve.

Serves 2

You can find this recipe in CookBook: Great Recipes of SA Restaurants, Page 86 2005

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poleko chicken (Tandoori chicken)

Poleko ChickenIngredients:

1 chicken

1/2 cup of yogurt

1 tspn ginger

1 tspn garlic

1 tspn garam masala

1 tspn cumin powder

pinch white pepper

pinch Tandoori powder

pinch salt

1 tblspn lemon juice

4 skewers

Preparation

Remove the skin from the chicken. Cut into quarters and make little cuts across all pieces. Into a large bowl combine the yogurt, ginger, garlic, garam masala and cumin powder. Add pepper, Tandoori powder, salt and lemon juice. Mix well. Add the chicken and mix again. Cover and keep in the fridge over night. Skewer the chicken and cook in the Tandoori oven for 8 to 10 mins, turning every 2 to 3 minutes. Serve with mint sauce and salad.

Serves 4

You can find this receipe in CookBook: Great Recipes of SA Restaurants, page 94 Volume 3 2011.

chilli chicken

Chilli ChickenIngredients:

1 tblspn oil

1 onion, finely chopped

1 tspn minced ginger

1 tspn minced garlic

500g chicken filets, diced

1 tspn salt

1 tblspn crushed chilli flakes

1/2 green capsicum, seeded and chopped

1/2 red capsicum, seeded and chopped

1 green chilli, seeded and chooped

1 tblspn oyster sauce

1 tblspn soy sauce

2 tblspn spring onions

 

Preparation

Heat oil, add onion, ginger and garlic and cook for 2 minutes. Add chicken and cook untill brown. Add salt and chilli flakes and cook for 3 minutes. Add capsicums, green chilli and cook for another minute. Add oyster and soy sauce and cook for 2 minutes. Just before serving, add spring onions.

Serves 2

You can find this recipe in Cookbook: Great SA Restaurants page 86, December 2005