Ingredients:

• 1 cup – Chicken breast, sliced into strips
• 2 tbsp – oil
• 2 – Cinnamon sticks
• 4-6 – whole Cloves
• 2 tsp – ginger-garlic paste
• 1/2 cup – onions, chopped finely
• 1/2 to 1 tsp – green chillies, sliced (finger hot peppers or jalapeno )
• 1/8 tsp – Turmeric powder
• 1/2 tsp – salt to taste
• 1/2 tsp – Lime or Lemon juice
• 4 tbsp – whipping Cream
• 1/2 cup – thick Coconut Milk (canned or fresh)
• 2 tbsp – white wine
• 1/2 cup – chopped fresh Coriander leaves

Method:

1. Heat oil in a non-stick pot over medium flame. Add the cinnamon sticks and cloves.
2. When the cloves puff up, add the chopped onions and green chillies. Saute until soft.
3. Add ginger-garlic paste and roast the mix brown. Add extra oil or butter if necessary.
4. Add salt, turmeric powder and the chicken strips and give a quick stir until the chicken turns white (2-3 minutes).
5. Add lime juice and stir.
6. Add cream, coconut milk and wine.
7. Turn the heat up and cook the ingredients for 4-5 minutes or until the chicken is done.
8. Adjust the salt.
9. Remove from the heat, add chopped coriander leaves and cover the lid.
10. Let the flavours blend before serving.
11. Serve with pulao or steamed rice.

Recipe courtesy of Gunasekaran