Marinate the 500 gms Chicken curry cut with 1 tbsp olive oil (extra virgin), 1 tbsp black pepper powder, 1 tbsp Kashmiri red chilli powder, salt to taste. Let it rest for 15-20 minutes.
You can choose vegetables of your choice to add. I have used –
- two sliced medium-size capsicums
- one finely diced medium-size onion
- five minced garlic cloves
- two sliced carrots
- two sliced medium-size tomatoes
Heat a cooking pan and add 3 tbsp of olive oil (extra virgin). Put the cut vegetables and stir in medium-low flame for 7-8 minutes until caramelized.
Put the marinated chicken and give it a good stir. Now close the lid of the pan and let it simmer for 15 minutes on low flame. Let the chicken cook in its juice.
Open the lid and stir to check if the chicken. Add ½ cup of water, add a little salt to taste and let it simmer for another 15 minutes in low flame.
Add 3 tbsp of honey into the chicken, mix it properly and let it cook for another 5 minutes to finish the dish.
Honey Vegetable Chicken goes well with fried rice.