INGREDIENTS - Chicken 1/2 kg, boneless, cubed
- Onion 1 medium, ground
- Ginger/ garlic paste 1 tbsp
- Tomato sauce 1/2 cup
- Pineapple juice 1/2 cup
- Pineapple cubes 6
- White pepper 1 tsp powdered
- Sugar 1 tsp
- Corn flour 2 tbsp mixed with 4 tbsp water
- White flour/ chicken stock cube mix 1 tbsp
- Soya sauce 2 tbsp
- White vinegar 2 tbsp
- Salt to taste
- Oil 2 tbsp
2 COOKING DIRECTIONS
- Marinate chicken in white vinegar, Soya sauce, sugar, salt and a tbsp of corn flour for half an hour.
- Grease lightly and heat a steel hot plate, easily available in market, or a heavy shallow pan on low heat.
- Heat oil in a karahi, fry the ginger and garlic, add onions and fry till it changes color.
- Pour in the tomato sauce and pineapple juice, sprinkle white pepper and stir to make a sauce.
- Stir fry the chicken in a separate pan and add to the sauce, along with the corn flour, pineapple cubes and white flour/ chicken stock cube mix. Stir till the sauce thickens.
- Serve in the heated hot plate or pan.
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