Ingredients
| 2 |
boneless chicken breasts |
| 1 |
hens egg |
| 5 ml |
salt |
| 10 ml |
cornflour |
| to taste |
FAIRTRADE freshly ground black pepper |
| 100 gm |
Traidcraft Fair Trade Cashew Nuts |
| 25 ml |
FAIRTRADE white wine |
| 25 ml |
light soy sauce |
| 20 ml |
Swazi Ktchen Fair Trade curry sauce |
| garnish |
salad onions |
| 25 ml |
sunflower oil |
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| FAIRTRADE |
Sources
Fresh food
Cashew Nuts
Wine
Swazi Kitchen Curry Sauce
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Method
Preparation
Cut the chicken into small cubes (1cm).
Separate the eggwhite from the egg yolk, the yolk can be used elsewhere.
Combine the egg white, salt and cornflour, and then add the cubed chicken.
Turn to coat all of the chicken pieces and allow stand 15 to 20 minutes.
Slice the onions for use as a garnish.
Cooking
Heat 15 ml of oil in a wok or frying pan and stir fry the chicken until sealed (white).
Once cooked, allow surplus oil to drain.
In a heavy bottomed pan, heat the remaining oil to medium, and add the cashew nuts.
Stir fry until they start to brown, and then add the wine, and the soy sauce.
Stir in the drained chicken, and add the curry sauce.
Stir fry for 2 more minutes to make sure everything is heated through.
Garnish with the chopped onions and serve hot (from the pan).
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