Prep Time : 0-5 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Medium
Boneless chicken cut into ½ inch cubes 300 grams
Canned pineapple pieces 7-8
Oil 1 tablespoon + for shallow frying
Cucumbers 2 medium
Egg white 1
Cornflour 1 tablespoon
Salt to taste
Ginger 1 inch
Fresh red chillies 2
Castor sugar 2 tablespoons
Cornflour slurry 1 tablespoon
Red chilli flakes to sprinkle
Step 1: Heat sufficient oil in a non-stick frying pan.
Step 2: Halve cucumber vertically, remove the seeds and cut into big cubes.
Step 3: Place chicken in a bowl, add egg white, cornflour and salt and mix well. Shallow-fry the chicken pieces in hot oil till crisp. Drain on absorbent paper.
Step 4: Roughly chop 4-5 pineapple pieces and grind with 2 tbsps water to a smooth paste.
Step 5: Heat 1 tbsp oil in a deep non-stick pan. Slice ginger and add to the pan.
Step 6: Finely chop red chillies. Cut the remaining pineapple pieces into small cubes.
Step 7: Add cucumber to the second pan and toss well. Add pineapple pieces, fried chicken pieces and pineapple puree and mix well. Add red chillies, salt and sugar and mix well.
Step 8: Add cornflour slurry and cook for 3-5 minutes.
Step 9: Transfer onto a serving platter, sprinkle red chilli flakes and serve immediately.