Peri Peri Chicken with Egg Corn Rice

Method

1. 1

   Wash and soak the basmati rice for 30 mins. Cook the basmati rice in an open pot with 1 litre of water and ½ tbsp of salt. Once the rice is 80% done, drain the water and let the rice cool completely.

   Basmati RiceSalt

2. 2

   For the sauce: Combine all the ingredients into a fine paste and set aside.

   Kashmiri Dry Red ChilliGarlicTomato PastePaprika PowderOnionRed CapsicumCoriander LeavesVinegarSugarDried Mixed HerbsLemon JuiceSalt

3. 3

   On the diced chicken, apply some of the marinade and cook on a tava until golden brown and cooked through with some oil.

   Sunflower OilChicken Leg & Thighs

4. 4

   For the sauce, heat oil in a pot and add the sauce. Cook until the raw flavor goes, add water with the cornstarch to make it into a thick sauce. Add the cooked chicken and toss well. Finish with parsley.

   Fresh CreamParsleyWaterSunflower OilWaterCorn Flour

5. 5

   In the pan add some more oil, add finely chopped onion, carrots, beans and capsicum. Saute this for 3 minutes.

   Sweet Corn KernelsSunflower OilSpring Onion (whites)Green CapsicumGarlicOnionCarrotBeans

6. 6

   Add soy sauce, vinegar, salt, sugar and pepper. Make a hole in the middle, break 2 eggs, scramble and mix well with the vegetables.

   SugarBlack Pepper PowderSaltVinegarSoy SauceEggs

7. 7

   Add the cooked rice to the pan. Garnish it with spring onion greens.

   Spring Onion (greens)Parsley