Ingredients
- 1 box Fry’s Chicken-Style Strips
- 2 tablespoons ghee
- 2 tablespoons oil
- 2 large onions, chopped
- 4 cloves
- 2 bay leaves
- 2 teaspoons fennel
- 2 cinnamon sticks
- 4 teaspoons masala
- 1 red, yellow or green capsicum
- 2 tablespoons cream
- Salt to taste
- 40 cashew nuts
- ½ cup dhania/coriander
Meat Free Kharhai Chicken
A delicious, fragrantly spiced vegetarian version of a traditional curry dish.
Method
Heat ghee and oil in a kharhai (wok). Add Fry’s Chicken Style Strips and cook until lightly browned, then remove and keep aside.
Fry onions until lightly brown, add strips, masala, cloves, bay leaves, fennel and cinnamon. Cook on low heat for 10-15 minutes. Grind the dhania and cashew nuts, add to the mixture and cook for a further 5 minutes.
Dribble cream over and add pepper to garnish before serving.
This recipe was contributed to the Fry’s Family by Romilla Singh.
Submitted byWally and Debbie Fry
Tips and Tricks
Capsicums are best stored unwrapped in the vegetable drawer of the fridge. Red and yellow capsicums keep for up to five days but green ones will last about a week.
Cream often goes to waste if it is forgotten about in the fridge – instead it can be frozen in small freezer safe containers and defrosted when needed.
Substituting fresh herbs for dried herbs can be a great option if you don’t have any fresh to hand or you know you can’t use it all. A general rule is to use the 3:1 ratio—use 3 times more fresh than dried. eg. 1 tablespoon chopped fresh mint equals 1 teaspoon dried.
