Mixed Vegetable and Chicken Filling

This chicken filling is an evergreen recipe and can be used for any recipe at anytime. For your sandwiches, puff pastry filling, fatayar, chicken buns, crepes fold over, this filling just works beautiful. Whenever I prepare, I prepare in bulk and freeze the rest. This recipe is more of Indian flavorings and spices.

Here is what you’ll need:

3-4 chicken breast

2 large onions

6-7 green chillies

1 tsp ginger paste

1 tsp garlic paste

½ capsicum finely diced

¼ cup green peas

¼ cup corn

1 carrot grated

¼ tsp turmeric powder

1 tsp black pepper

1 tsp coriander powder

½ tsp chat powder

½ tsp cumin powder (Jeera powder)

¼ tsp garam masala

½ tsp red chilli powder (optional)

½ cup chopped coriander

2 tbsp oil

Salt according to taste

Method:

1. Heat oil in a wok, and fry the onions with salt on low heat for 5-10 minutes.
2. Add the green chillies and ginger garlic paste along with turmeric powder and cook for another couple of minutes.
3. Add in the cleaned chicken pieces and let the chicken cook in its own juices.
4. Add in all the coriander powder, chat powder, cumin powder, red chilli powder and garam masala.
5. Once the chicken is cooked, remove it from the onion masala.
6. Once cooled shred the chicken finely and add it back to the masala along with the capsicum, peas, corn and carrot.
7. Sprinkle black pepper and coriander and steam for 5 minutes.
8. Serve the filling for any recipe of your choice.

Recipe by Zohra Sada