Feeling happy to return to kitchen after another long gap of four months and as we approach towards the end of the eventful 2017, I wished to be bit creative with my last dish of the year!
Minced chicken, in India, is typically cooked with usual Indian spices and we call it ‘Keema’. Today I had 250 gm of minced chicken and a handful of white grapes and I thought to be a bit oriental in cooking the chicken. Here you go with the recipe. Try it and enjoy!
Drain out the water from the minced chicken and heat 5 tbsp of refined oil in wok. Add 3 tsp of chopped garlic, fry until aromatic and then add the chicken along with 2.5 tbsp of crushed black pepper. Stir fry one round and add 5 grapes squeezed (add both the juice and the zest). Again stir fry and add 1 tsp of white wine vinegar with 4 tsp of dark soy sauce and few pinches of chili flakes. Stir well, add 3 tbsp of tomato sauce with long chopped onion (or cut into rings) and mix the sauce well. Add seasing to taste. Finish with sprinkles of ginger juice and dish out hot garnishing with a couple of grapes and any green vegetable. Goes well with any carbohydrate as side.