I love the idea of combining meat with vegetables but it is not something I do quite often. There is one recipe I had made long ago which used chicken and cauliflower in a tomato gravy...haven’t made it in a long time as hubby doesn’t have cauliflower...but will try it soon. This recipe uses assorted vegetables with boneless chicken breasts.
100 grams baby corn,
1 yellow bell pepper,
1 red bell pepper,
1 big onion,
½ a tomato,
100 grams boiled baby potatoes,
2 tbsp chopped garlic,
1 tbsp chopped ginger,
4 chopped green chillies,
3 tbsp oil,
Red chilli powder to taste,
1 tbsp powdered coriander,
250 gram boneless chicken breasts,
½ cup cream,
1 tbsp mint leaves paste,
1 tbsp chopped coriander leaves,
½ tsp garam masala powder,
1 tsp crushed black peppercorns,
1 large pinch kasoori methi,
1 tsp roasted and powdered cumin seeds,
Salt to taste,
Juice of half a lemon
Chop the chicken into bite-sized pieces. Blanch the baby corn and chop into bite sized pieces. Chop the bell peppers, onion and tomato.
Heat oil in a pan and add the garlic and onion. Fry till it turns pink in colour, now add the tomato, red chilli powder, salt, coriander powder and fry till oil separates.
Add the chicken cubes and sauté for about 7 minutes. Next add the bell peppers, baby corn, potato, cream, ginger, coriander leaves, green chillies and mint leaf paste. Mix well and cook till done.
Sprinkle the garam masala powder, crushed peppercorns, kasoori methi and roasted cumin powder. Mix well and switch off the heat. Drizzle the lemon juice and serve with parathas or rotis.