A popular East Indian delicacy made of chicken thigh strips tossed with a creamy tomato based sauce and vegetables using Indian spice blends and Chinese stir fry techniques. Packed with vegetables this is a vibrant dish that will have you coming back for more.
This was the first dish I learned to make back when I started in Hotel School kitchens and I have perfected over the years. It is best served with rice or indian breads such as roti or naan (not provided).
Spice Level - Mild
Reheating Instructions: Defrost overnight in the microwave. Microwave on high for 2 minutes, mix and microwave further for another minute.Make sure the core temperature of the chicken reaches 75degrees C.
Contains: Milk and Milk Products, onion , garlic.
Although this dish does not contain any added gluten we can not guarantee it to be gluten free as other dishes containing gluten are cooked in the same kitchen.
I grew up in a multicultural family with foodie parents and family who were adventurous in trying different cuisines and quickly adapted to their food habits.an after school pastime would be watching a cooking show on Tv. I was in 7th grade when I ventured into a professional kitchen to learn a popular cottage cheese dish from the restaurant chef . I knew then that I wanted to grow up to be a chef and have never looked back since then. Worked across 3 different continents and 8 cities to hone my culinary skills and techniques. I always say I am a foodie first and a chef second!