Now heat another 3 tbsp oil in a kadai or pan and add the cinnamon stick and the Ginger Garlic paste. Fry on medium heat for 4-5 mins and keep turning/ mixing to give an even brown colour. This is the British Indian restaurant style of dish – so it is sweetened with pineapple juice and zesty freshness comes from the juice of a lemon. Instructions. Add a couple tablespoons of oil, and then add the chicken to the pan in one layer. In a medium bowl, combine the sliced chicken breast, 1 teaspoon vegetable oil, 1 teaspoon soy sauce, and 1 teaspoon cornstarch. Ingredients: Chicken – 1kg (Skinless or with skin cut into medium pieces) Mix and fry on low heat for a … Remove and keep aside. Restaurant chicken curries also use more oil or ghee as they make it as large batches. However, this restaurant style chicken curry made at home is a great healthy alternative to the real restaurant chicken curry without compromising a bit on the taste. The sauce is made up of red lentils and tinned tomatoes – so there’s heaps of flavour and nutrition in this dish, too! Process: Heat 2 tbsp oil in a pan and add the chicken pieces. Chicken Dhansak curry is one of my favorite dinners to make at home. Heat your wok over high heat until smoking.
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