This is among my all time favourites, especially on the days I want to have vegetarian food. I wonder how this dish goes so well with rice, puri (deep fried Indian flatbread), roti, bhatura (leavened deep fried Indian flatbread) and pulao as well. I always make it a point to have at least 50gms of soaked and boiled chick peas in my fridge. I can quickly assemble a salad or a dip or a main course dish with this. I usually make this with onion and garlic, but to keep it light and not very spicy I tried making this without these two aromatics. The result was good and I’m sharing it with you.
We all know the health benefits of broccoli and my lookout is to include it in our diet everyday, whenever it is in season. In a house full of die hard non- vegetarians, this was quite an arduous task. Today’s recipe is one of my experiments to combine this veggie with non-veg and it turned out pretty well.
The ingredients are not measurement specific, you can use any amount you like.
Cut the broccoli into small florets and the chicken breast(boneless) into bite size cubes.
Tip: For better results, take chicken thigh boneless pieces and cut them into bite sized cubes. At times we tend to go wrong with breast boneless, because they turn chewy.
Take oil in a wok and add sliced onions, chopped garlic and then add chicken, and fresh or dried thyme and sautee.
Then, add salt and pepper and cover and cook on low heat for 10 mins.
Remove the lid and mix everything well. Cover and cook for 5 more mins.
Add brocolli florets and cook on high heat till all the juice released from the chicken sticks to the pieces and the florets.
Serve hot with soup and toasted garlic bread.
Monsoon in Mumbai is synonymous with the arrival of tilapia, hilsa and many other types of fish. This fish is very meaty and versatile, as it holds its shape very well. It is available as ready made fillets in supermarkets. I have used fresh tilapia(on the bone).