This colourful and spicy mixture works beautifully as a filling for buns, sandwiches, savoury stuffed croissants, and it can even work as a pizza topping if combined with a bit of sauce.
- 250 gm boneless chicken breast, chopped into small pieces
- 2 small capsicum, red and green if possible, grated or chopped finely
- 2 tbsp. sweet corn
- 1 grated carrot
- 1 small onion, chopped finely
- 1-2 green chillies, chopped
- 1/2 tsp. garlic paste
- 1 tsp. chopped coriander
- salt to taste
- 1/2 tsp. grinded cumin powder
- a pinch of tandoori masala (optional)
- juice of 1/2 a lemon
- 1 tsp. soya sauce
- 1 tbsp. butter
Heat the butter in a non-stick pan, add the onions and stir fry until they’re translucent. Do not brown them. Add the chopped capsicum and grated carrot, stir-fry for about 5mins until they start to soften. Add the raw chicken pieces and keep stirring until they start browning.
Add the chillies, garlic, salt, cumin powder, tandoori masala and sweet corn. Sauté until the chicken pieces become tender and well-done. If the mixture sticks to the pan and the chicken is not yet done, add a tbsp. of water and cover until ready.
Make sure that the mixture is completely dry. Finally, add the coriander and soya sauce, mix well and switch off. Pour the lemon juice on the mixture, and whilst still hot, use a wooden spoon to smash the small pieces of chicken so that they become shredded. Adjust salt/chilli to your taste.
You can smoke the mixture with a coal and some oil to give it a nice bbq aroma.