Singaporean Rice by Shireen Anwer

Ingredients:

• Boneless chicken cubes 500 gm
• Capsicum finely chopped 1
• Spring onions finely chopped 2
• Onion chopped 1
• Garlic 1 tsp
• Green chilies 4-5
• Soya sauce 2 tbsp
• Lemon juice 1 tbsp
• Black pepper 1 tsp
• Red chili powder 1 tsp
• Cumin roasted & crushed 1/2 tsp
• Chicken powder 1/2 tsp
• Chili garlic 1 tbsp
• Sweet & sour sauce 1 tbsp
• Salt 1 tsp

For Rice:

• Boiled rice 1/2 kg
• Crushed garlic fried 2 tbsp
• Green chilies 10
• Capsicum 1
• Spring onion 2 slices
• Onion cubes 1
• Carrot cubes & boiled 1
• Salt 1 tsp
• Spaghetti boiled 2 cups

For Mayo Sauce:

• Mayonnaise 1/2 cup
• Ketchup 4 tbsp
• Chili garlic sauce 4 tbsp
• Vinegar 2 tbsp
  

Method:

1. For mayo sauce: Mix all ingredients.
2. For chicken curry: Heat oil, add garlic and chicken with soya sauce, lemon juice, black pepper, red chili powder, cumin, chicken powder, chili garlic, sweet & sour sauce and salt, cover it and cook until chicken tender and sauce is thick.
3. Then stir fry capsicum, green onion and green chilies in 2 tbsp for 2 minutes.
4. Now fry 2 tbsp crushed garlic in separate pan until golden.
5. Also fry 10 green chilies and keep it aside.
6. For assemble: Take out boiled rice in platter.
7. Now garnish with chicken mixture, boiled spaghetti, fried vegetables, mayo sauce, fried garlic and green chilies and serve hot.