Sunday, 21 June 2009

Cocktail Chicken and Egg Fry

Eating healthy was the motto behind this meal, but the over sized mango afterwards kinda spoilt it and we were stuffed.

  • Chicken breasts- 4 small, cut into bite size pieces
  • Paprika- 2 tsp
  • Onions- 1 small, sliced lengthwise
  • Garlic- 6 cloves, sliced lengthwise
  • Olive oil- 2 tbs
  • Red wine- 1/4 cup
  • Maggi seasoning sauce- 1 tbs
  • Tabasco- a dash
  • Salt- to taste
Season the chicken pieces with paprika and keep aside.
In a wok, heat the oil and fry the garlic pieces. Once it becomes slightly brown throw in the onions and sautee till soft and golden brown. To this add the chicken pieces and fry till brown on both sides. Add the wine and bring to a boil. Just when the mixture becomes thick, take it off the flame and add the Maggi sauce and a dash of Tabasco and mix well.

Egg Fry
  • Eggs- 2
  • Chilli pwd- 1/2 tsp
  • pepper pwd- 1/2 tsp
  • Turmeric pwd- a pinch
  • Oil- 1/2 tsp
  • Salt- to taste
Make a paste with the powders, salt and a few drops of oil. Boil the eggs, peel them and cut into two equal halves. Spread the paste on both sides of the egg halves, making sure the egg yolk is still in tact. Heat the oil in a frying pan and put in the rest of the paste (if remaining..otherwise its fine) and fry for a minute. Into this place the egg and fry on both sides slowly for about 2 to 3 minutes. Take it off the flame and serve hot with rice or roti or as a side to any breakfast dish.

We had the above with lime and coriander cous cous (no i didn't make it).

Notes: The chicken is not very spicy, so if you want to add more spice to it, just put in some chilli pwd. Also, you can substitute the paprika with chilli pwd. The recipe is from sig with a few of my additions.
I just named the chicken, Cocktail chicken because i figured it would be nice to serve this as a starter at a party or something and if you make it semi-gravy like, you can have it as a side to almost anything.