I gave an authentic Bengali touch (as I used mustard paste and poppy seeds paste) in regular vegetable chicken. You may use any combo of veggies which are abundantly available in your pantry. This nutritious and delightful dish, featuring chicken, is a great way to incorporated more veggies and less meat into your family's diet. A low fat chicken dish with colourful vegetables, is so simple yet flavourful and sound delicious for ginger, garlic and mustard paste.
INGREDIENTS:250 gm Boneless Chicken Breast, Cut into 1" Cubes
2 Carrots (roughly chopped)
1 Green Bell Pepper (cubed)
7-8 Florets of a Cauliflower
10-12 French Beans (1" sliced)
6 Broad Beans, Cut into Halves
1 Large Onion (roughly chopped)
2 tbsp Plain Yogurt / Curd
1 Bay Leaf
1/2 tsp Minced Garlic
1 tsp Ginger Paste
1 tbsp Mustard Paste
1 tbsp Poppy Seeds Paste
3 tbsp Oil
2 Green Chilies, Cut into Slits
1/2 tsp Sugar
Salt to taste
1 tbsp Finely Chopped Cilantro For Garnishing
METHOD:Wash chicken very nicely, marinate chicken with yogurt and little salt, mix well. Set it aside for an hour.
Heat oil in a wok. Fry all vegetables (except onion) seperately. Drain and keep those aside.
Heat remaining oil on the same wok. Add bay leaf, followed by garlic and onion. Fry till onion turns golden brown. Mix marinated chicken and ginger paste with it. Fold well. Fry till chicken leaves oil from the side of wok and the chicken is almost tender.
At this time, add fried vegetables, green chilies and 3/4 cup of warm water in it. Cover and cook on low flame for another 10 minutes. Keep stirring occassionally.
Now add mustard paste, poppy seed paste, sugar and salt in it. Cook for 2 more minutes. Turn off the heat now. Sprinkle coriander leaves on the top. Give a nice stir.
Serve hot with any bread, rice, roti or anything you like.