Ingredients

1.Chicken – Eight Piece
2.Capsicum – chopped – 1
3.Onion – 2 ( one sliced and one chopped into small pieces)
4.Tomato – 1 cut into pieces
5.Celery, spring onion stem, coriander leaves – 10 gram each cut into large pieces)
6.Red chilly paste – 2 spoon
7.Tomato Sauce – 2 spoon
8.Chilly sauce – 1 spoon
9.White pepper powder – 10 gram
10.Sugar – 15 gram
11.Garlic / ginger – 50 gram
12.Green chilly – 3 (chopped into small pieces)
13.Almond oil – 50 milli
14.Ajinomoto – 8 gram
15.Salt – as required

Method of preparation

Pour Almond oil in a vessel, Cut the ginger, garlic , green chilly into very small pieces and fry it in the oil till it becomes golden brown colour. Marinate chicken with the red chilly paste and heat it for two minutes. Then add capsicum, long sliced onion, tomato into it and mix it for three minutes. Then add chilly sauce, tomato sauce, garlic and ginger and sauté for one minute. Add half litre of water and cook it. stir it till the water get drained. Then Add sugar ,Ajinomoto and dry it for four minutes. Decorate it with chopped coriander leaves and spring oil stem and can serve this dish together with chappathi or poraotta