STIR-FRIED VEG & RICE WITH CHICKEN SERVED WITH LEMON BUTTER SAUCE

CHICKEN :
2 chickens cut
Marinate in :
2 cups plain yoghurt
1/2 of 410g tin tomato puree
4 TBS ground almonds
4 TBS lemon juice
2 tsp aromat
Salt to taste
Chilli powder
1 tsp jeeroo
1 tsp jeeroo warmed & crushed slightly
Saffron
6 tsp red masala
Cook and add butter.
Do not use maas.

VEG & RICE
3 cups rice boiled

1 large onion sliced braise in ghee until translucent
Add:
2 medium carrots julienned
2 medium tomatoes cubed
1 small green pepper cubed
1 small red pepper cubed
1 small yellow pepper cubed
1 cup frozen corn
1 small pineapple cubed
2 medium marrows sliced
3 TBS peri-peri oil
3 TBS Worcester sauce
3 TBS lemon juice
2 tsp green masala
2 tsp ground garlic
Salt
Stir-fry. Toss with rice. Steam.

LEMON BUTTER SAUCE :
65g butter
Juice of 3 lemons
1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp ground garlic
1 tsp dried parsley
1 tsp grated lemon zest
Chopped dhania
Mix all ingredients in a pan. Bring to boil.

TO SERVE :
On a large platter arrange lettuce leaves.
Spoon the rice on the lettuce.
Using a slotted spoon, take out the chicken pieces & arrange on the rice. ( Do not take out any of the gravy.)
Parsley or dhania over as garnish.
Pour the gravy in a separate serving bowl or karaai.
Pour the lemon butter sauce in small jugs.