Cottage Chicken

Servings: 4

Ingredients:

• Chicken thighs - 4, boned and skinned, cut into thin strips
• Carrots - 2 med, sliced into 2 inch long pieces
• Cauliflower florets - 2 cups
• Onion - 1 lrg, sliced thinly lengthwise
• Green chili - 2/3 sliced
• Cilantro - 1/2 cup, chopped coarsly
  
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• For the marinade:
• Cottage Cheese - 1.5 cup
• White Vinegar - 2 tbsp
• Honey - 2 tbsp
• Curry powder - 2 tsp
• Chili powder - 1 tsp
• Cumin powder - 2/3 tsp
• Salt & pepper - to taste

Methods:

• 1. In a sealable bowl, mix in all the ingredients for the marinade. Marinate the thigh strips, overnight, refrigerated.
• 2. Prepare the vegetables and set aside.
• 3. In a non-stick wok, heat 2 tbsp of oil, add the onions, carrots and cauliflower florets. Season with salt and pepper. Saute on high heat for about 4-5 min till they are cooked but still crunchy. Remove from the pan and set aside.
  
• 4. Add 2 more tbsp oil to the pan, heat. Add the chicken thigh strips to the oil, reserving the marinade. Saute on high heat till cooked through for about 8-10 min, till the chicken strips are slightly crispy and you can see the oil separated from the chicken pieces.
  
• 5. Mix in half cup of hot water to the marinade and add it to the pan. Simmer on med heat till the cheese melts and creates thick sticky gravy.
  
• 6. Stir in the chopped cilantro and the green chilies, turn the heat off.
• 7. On a bed of plain white rice, spoon a serving of the sauteed veggies, top it with a generous serving of the chicken and gravy. Garnish with some cilantro, serve.