Chicken Chow Chow
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Author sreya85 Yield No Value
Published Oct 25, 2007 Cooking Time 1 hour
Recipe Type Non Veg-Main Preparation Time 30 min
Ingredient Chicken Standing Time 1 hour

Recipe of Chicken Chow Chow

Ingredient Name Quantity Unit
Tibetan Noodles, Similar To Spaghetti, Or Cavatelli 1 Lbs
Chicken, Cut Into ¼-in. Slices In 1.5-in. Length (can Be Substituted With Lamb Or Shrimps) 1/2 Lbs
Mixed Vegetables (carrots, Bean Sprouts, Green Beans, Green Pepper, And Celery) 2 Cup
Spinach, Washed And Cut Into Pieces 2 Cup
Musturd Oil For Browning Chicken 2 Tablespoons
Onion, Chopped 1 Cup
Garlic, Minced 1 Tablespoons
Ginger, Minced 1 Tablespoons
Turmeric 1 Teaspoons
Cumin Powder 1/2 Teaspoons
Fresh Chilies, Julienned 3 Numbers
Tomatoes, Chopped 1/2 Cup
Yogurt 2 Tablespoons
Soy Sauce 2 Tablespoons
Musturd Oil For Pan-frying 2 Tablespoons
Salt And Pepper To Taste
Green Onion, Cut In 1-in. Length For Garnish 1/2 Cup

Directions

Cook noodles in boiling salted water until slightly undercooked. Drain and rinse. In a non-stick pan heat 2 tablespoons of musturd oil. Brown chicken until ¾ way cooked. Transfer the browned chicken to a bowl. Drain the leftover oil. In the pan, heat 2 tablespoons of musturd oil. Splitter fenugreek seeds until they turn dark. Add onions, fry till light brown. Add turmeric, garlic, ginger, cumin powder, and chilies. Stir well for 1 min. Transfer the browned pieces of chicken to the pan; stir well, gradually adding soy sauce and yogurt. Cook in medium heat until the chicken is tender, about 5 min. Add the noodles and vegetables to the chicken mixture, pan-fry for about 5 min until the vegetables are tender. Add tomatoes and spinach, and fold into the noodles for a minute or so, until spinach is wilted and the excess liquid is completely evaporated off. Garnish with green onions. Serve with roti.
Posted Oct 25, 2007

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