MINI LISHIS RECIPES

Steps:

• Heat some oil in a pan. When the oil is hot enough, reduce the flame and fry half of the thinly sliced garlic. As soon as they start turning brown, scoop them out onto a paper towel to soak up the oil.
• Now fry half of the thinly sliced shallots. Keep them along with the fried garlic. Leave the oil in the pan.
• Add the chicken bites to the pan and start frying them. Add more oil if you have to.
• Once the chicken starts turning brown, add the curry leaves, grated ginger, and the remaining chopped garlic and sliced shallots. Fry this for 5 minutes while stirring occasionally.
• Add the chickpea flour, turmeric powder, and salt. Thinly slice the chillies. We added two green chillies and one red chilli to this mix. Cook for another 5 minutes.
• Cook the egg noodles following the instructions on the package. Drain the noodles, and wash them in cold water. Leave it on a colander to drain the water. (Tip: Don't leave the noodles out for long. They'll go dry and stick to each other)
• Add the coconut milk to the cooked curried chicken, stir well, and bring to a simmer. Cook on medium heat. If the temperature goes high, the coconut milk will curdle.
• Add salt if required and take the pan off the heat.
• Serve hot - place some noodles and a sliced egg in a bowl, with some finely chopped cilantro, and pour the curried chicken over it. Garnish with spring onions.
• Provide all other accompaniments in small bowls - fried garlic, fried shallots, cilantro, chillies and lime wedges. For the perfect taste, squeeze some lime into your noodle soup just before eating.

Steps:

• Heat some oil in a pan. When the oil is hot enough, reduce the flame and fry half of the thinly sliced garlic. As soon as they start turning brown, scoop them out onto a paper towel to soak up the oil.
• Now fry half of the thinly sliced shallots. Keep them along with the fried garlic. Leave the oil in the pan.
• Add the chicken bites to the pan and start frying them. Add more oil if you have to.
• Once the chicken starts turning brown, add the curry leaves, grated ginger, and the remaining chopped garlic and sliced shallots. Fry this for 5 minutes while stirring occasionally.
• Add the chickpea flour, turmeric powder, and salt. Thinly slice the chillies. We added two green chillies and one red chilli to this mix. Cook for another 5 minutes.
• Cook the egg noodles following the instructions on the package. Drain the noodles, and wash them in cold water. Leave it on a colander to drain the water. (Tip: Don't leave the noodles out for long. They'll go dry and stick to each other)
• Add the coconut milk to the cooked curried chicken, stir well, and bring to a simmer. Cook on medium heat. If the temperature goes high, the coconut milk will curdle.
• Add salt if required and take the pan off the heat.
• Serve hot - place some noodles and a sliced egg in a bowl, with some finely chopped cilantro, and pour the curried chicken over it. Garnish with spring onions.
• Provide all other accompaniments in small bowls - fried garlic, fried shallots, cilantro, chillies and lime wedges. For the perfect taste, squeeze some lime into your noodle soup just before eating.