Well, it is, in fact, Chicken Stir-fry, but somehow, I liked “Sandeko” because I gave a twist to chicken stir fry. It is a prepared chicken (roasted chicken) tossed with spices. So rather than a chicken stir-fry, I believe, is a roasted chicken tossed salad. “Sandeko” means “mixed” in Nepali.
I had a roasted chicken for “thanksgiving” (Canadian Calendar). With lots of leftovers, I tried to create something that would suit my palate, while others can try something new. I was debating on whether to make a chicken-stir-fry or roasted chicken salad. This was a prepared chicken, so I gave up on chicken-stir-fry and decided to venture into a healthy living-healthy eating world, whatever it means.
The roasted chicken was approximately 1 kg. I had spiced it up with local chicken masala. I did not add extra salt and black pepper, the usual ingredient that I would add if I am roasting the chicken. Here is what I did.
Ingredients:
- ½ kg of shredded roasted chicken or whatever leftover is
- 1 Medium Onion, medium cut
- 2 diced medium tomatoes
- 2 Sprig Coriander, chopped
- 2 Garlic Cloves, finely minced
- 2 Green Chillies, diced
- 1 tsp Ginger Paste
- 1 tbsp. Red Chilli Powder
- 1 tsp Black Pepper
- 1 tsp Turmeric Powder
- 1 tsp Cumin (Zeera) Powder
- 1 tbsp. Yellow Mustard Paste (Grind 1 tbsp. Yellow Mustard with 2 tbsp. Water)
- 2 tbsp. Lemon Juice (I squeezed fresh lemon)
- Salt to taste
For the tempering:
- 3 tbsp. Mustard Oil
- 1 tsp Fenugreek (Methi) seeds
- 4-5 Green Chilli, slit (in the centre)
Method
- In a mixing bowl, add all the ingredients (except for that tempering).
- Heat the mustard oil in pan and add the fenugreek seeds and slit green chillies. Let it fry for 2-3 mins. Pour the oil along with the fenugreek and chillies into the bowl with the chicken and spices. Mix well till all the spices are nicely coated over the chicken. Adjust the chilli and lemon according to your taste.
- Serve
Back to Main/Lunch/Dinner Published: June 27, 2015
Thinking Out Loud 