Chicken Tikka Manchurian Fried Rice

Ingredients list for Chicken Tikka Manchurian Fried Rice

• 250 grams Boneless chicken breasts , cut into 1 inch pieces
• 3 cups Rice , cooked
• 1 tablespoon Red chilli paste
• 1 teaspoon Garam masala powder
• 1/2 teaspoon Turmeric powder
• 1 tablespoon Ginger-garlic paste
• to taste Salt
• 6 tablespo for drizzling Oil
• 1/2 medium Carrot , finely chopped
• 3-4 French beans , finely chopped
• 2 inches Celery stalk , chopped
• 1 medium Green capsicum , finely choppedf
• 1 tablespo teaspoons Soy sauce
• 1 teaspoon Vinegar
• 3 + to garnish Spring onion green stalks , finely chopped
• 3 tablespoons Bean sprouts
• 1 tablespoon Garlic , chopped
• 1 tablespoon Ginger , chopped
• 2-3 Green chillies , chopped
• 1 cup Chicken stock
• 1 tablespoon Red chilli sauce
• 1 1/2 tablespoons Green chilli sauce
• 2 tablespoons Cornflour

Method

1. Take chicken in a bowl, add red chilli paste, garam masala powder, turmeric powder, ginger-garlic paste and salt and mix well. Set aside to marinate for 15- 20 minutes
2. Heat 2 tbsps oil in a non-stick wok, add carrot, French beans, ½ the celery and ½ the green capsicum. Mix and cook for 2-3 minutes on medium heat. Add rice, 1 tsp soy sauce, vinegar and salt and toss well. Cook for 3-4 minutes on medium heat. Add ½ the spring onion greens and 1 tbsp bean sprouts and mix well. Transfer rice onto a platter.
3. To make Manchurian sauce, heat 2 tbsps oil in the same non-stick wok, add garlic, ginger, green chillies and remaining celery and saute for 1 minute. Add remaining capsicum, chicken stock, red chilli sauce, 1 tbsp soy sauce, green chilli sauce and salt. Mix well and add remaining soy sauce.
4. Heat remaining oil in a grill pan, add chicken pieces and grill, turning sides, on medium heat till golden grill marks appear on both sides. Drizzle little oil to baste the chicken.
5. Take cornflour in a bowl, add 5-6 tbsps water and mix to make a slurry.
6. Add chicken to the Manchurian sauce, mix gently and bring to a boil. Add 2 tbsps slurry and mix well. Add remaining bean sprouts and remaining spring onion greens and mix well.
7. Spread the chicken Manchurian over the rice. Serve hot, garnished with spring onion greens.