Chicken & Cheese
Top Rated Recipe
Key Details:
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prep time: 9 hours
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Cook time: 20 minutes
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Difficulty Level: Easy
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Course: Main Course
Cuisine: Fusion
Key Ingredients:
Boneless chicken
3 coloured capsicums
Black eyed beans
Chicken stock
Processed cheese
About Chicken & Cheese
Table of Contents
A healthy mix of
chicken, vegetables and black eyed beans with cheese giving it a tasty boost
- Boneless chicken, cut into small pieces 350 gms
- Oil 2 tbsps
- Garlic cloves 2 to 3
- Large onion, finely chopped 1
Step 1.Heat oil in a non-stick wok, crush the garlic cloves and saute for 1 minute. Add onion, mix and saute till onion turns a light golden.
Step 2.Add red capsicum, yellow capsicum and green capsicum, mix and saute for 2-3 minutes. Add cumin powder, salt and refined flour and mix well.
Read MoreIngredients
- Boneless chicken, cut into small pieces 350 gms
- Oil 2 tbsps
- Garlic cloves 2 to 3
- Large onion, finely chopped 1
- Medium red capsicum, finely chopped 1
- Medium yellow capsicum, finely chopped 1
- Medium green capsicum, finely chopped 1
- Roasted cumin powder 1 tsp
- Salt to taste
- Refined flour 1 tbsp
- Chicken stock 1 cup
- Black eyed beans, boiled 1 cup
- Processed cheese, grated as required
- Lemon juice 1 tbsp
- Fresh curly parsley 1 sprig
- To serve
- Garlic bread as required
How to Make Chicken & Cheese (Stepwise Photos)
Method
- Heat oil in a non-stick wok, crush the garlic cloves and saute for 1 minute. Add onion, mix and saute till onion turns a light golden.
- Add red capsicum, yellow capsicum and green capsicum, mix and saute for 2-3 minutes. Add cumin powder, salt and refined flour and mix well.
- Add chicken, mix well and saute for 2-3 minutes. Add chicken stock and mix. Add black eyed beans and mix well. Cook for 2-3 minutes.
- Transfer into a serving bowl, top with generous amount of grated cheese and sprinkle lemon juice.
- Garnish with a sprig of curly parsley and serve hot with garlic bread.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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