Ingredients
1lbchickencut into cubes
1pcegg
4tspsgarlicchopped
2tspspepper
2tspscornflour
3pcsgreen chiles
2coriander rootschopped
2pcslemongrasschopped
1largeonioncut into cubes
1tspdark soy sauce
1pcchicken stock cube
1tsplight soy sauce
4tspsgreen chilli sauce
2tspvinegar
4buttonmushroomscut into pieces
4green chiles
½green bell pepper
2tbspsonionchopped
2tbspsgingerchopped
½tbspcumin
2tbspstamarind pulp
4 tspssugar(or 2 tsp sugar syrup)
saltto taste
2tspsoil
1tsprice vinegar
Preparation
Put the oil in a pan and add the green chillies, half of one green pepper, onion, ginger, and cumin and pan-fry.
Once the pepper has softened and cooked a little, add the tamarind pulp and mix. Add the sugar and salt simultaneously and let simmer for about 5 minutes.
After the mixture has simmered, add vinegar and blend.
Add the egg, salt, garlic, pepper and cornflour and mix well.
Take the mix and put in a hot pan, without any oil. The egg will start to thicken up.
In another pan, take some oil and add the chillies, coriander roots, lemongrass, onion, garlic, and saute.
Add the chicken cubes and lightly stir. Then, add light soy sauce, dark soy sauce, green chilli sauce, stock cube, and the mushroom.
Let simmer for about 10 minutes. Then add vinegar.
Garnish with lemon and serve alongside rice, naan, or roti.
Enjoy!
