• 2 chicken breasts pieces
• 4 tablespoon lemon juice
• 1 tablespoon grated ginger
• 1 tablespoon grated garlic
• 2 fine chopped green chilies (seeds removed)
• ½ tablespoon lemon rind
• 1 tablespoon corn flour
• 1 tablespoon white vinegar
• 3/4 cup diced shallots
• ¼ cup fine cut cilantro
• Olive oil for cooking
• Salt, pepper & dried lemongrass

Make three parallel incisions across the breadth of the chicken breast.

Then marinate in vinegar, 1 tablespoon of lemon juice and some salt for about 2 hours in the refrigerator & keep it out of the fridge for ½ an hour before cooking.

Heat 2 tablespoon olive oil on a frying pan, sauté the chicken breasts till golden on both sides and keep aside.

In fresh thick bottom cooking pot heat 1 & ½ tablespoon olive oil, add 2 pinches of lemongrass and once the citric aroma is released add grated garlic followed by chopped shallots & green chilies.

Fry till the shallots turn light golden; add the grated ginger, 3 tablespoon of lemon juice and two cups of water. Add salt to taste, lemon rind and simmer cook

In a cup mix the corn flour with some water to make a thin paste and add it to the sauce.

Then add the sautéed chicken breast to the sauce and let them reduce together to a medium-thick texture. Do pour in more water if required to let the chicken go tender.

Top it up generously with chopped cilantro, stir well dress up with black pepper, a little squeeze of lemon and serve hot with Steamed Rice

by Pak101.com (few years ago!) / 879 views