xiaoxl/recipe_data huggingface dataset:
Algerian Couscous
Category: soups-stews-and-chili
By Natacha Pellerin

This recipe is made with mutton and chicken, but you can easily change the meats for lamb and/or merguez. I make this often and my family loves it!

Ingredients:
¼ cup olive oil, or more as needed, divided
8  mutton chops, fat removed
4  chicken drumsticks
1 pinch salt and ground black pepper to taste
3  onions, quartered
water to cover
2 tablespoons ground turmeric
2 tablespoons ground cumin
2 tablespoons ground coriander
3  potatoes, cut into chunks
3  turnips, cut into chunks
3  carrots, sliced lengthwise and cut into chunks
1 (6 ounce) can tomato paste
2 tablespoons ras el hanout
1 (7 ounce) can chickpeas, drained
2  zucchini, sliced lengthwise and cut into chunks
5 sprigs cilantro, chopped
3 cups water
2 cups couscous
1 tablespoon butter
3 tablespoons harissa

Directions:
Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until browned, about 2 minutes per side. Transfer to a large plate. Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover; add turmeric, cumin, and coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes. Stir potatoes, turnips, and carrots into the pot. Simmer, covered, until vegetables start to soften, about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas, zucchini, and cilantro; continue cooking, covered, until zucchini is tender, about 5 minutes. Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish. Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth. Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate. Serve alongside couscous, harissa sauce, and remaining cooking liquid in the pot.

Prep time: 30 mins
Cook time: 1 hr 7 mins
Total time: 1 hr 42 mins
Yields: 10 servings

Calories: 492.3
Fat: 15.8 g
Saturated fat: 4.1 g
Carbohydrates: 57.3 g
Sugars: 7 g
Dietary fiber: 8.3 g
Protein: 30.5 g
Cholesterol: 72.1 mg
Sodium: 358.4 mg
Cherry Cream Cheese Dump Cake
Category: desserts
By AngieK

I came up with this recipe to combine a couple of my husband's favorites. It's easy and very tasty. The family loves it! It is great with vanilla ice cream!

Ingredients:
cooking spray (such as Pam®)
1 (8 ounce) package refrigerated crescent rolls (such as Pillsbury® Grands! Big and Flaky)
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
3 tablespoons brown sugar
2 teaspoons ground cinnamon, divided
1 (12 ounce) can cherry pie filling
1 (18.5 ounce) package yellow cake mix (such as Duncan Hines®)
¾ cup unsalted butter, cut into 1/4-inch pieces

Directions:
Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch glass baking dish with cooking spray. Unroll crescent rolls into the prepared dish, pinching the seams together. Beat cream cheese, white sugar, and vanilla extract together in a bowl; spread over crescent roll dough. Sprinkle brown sugar and 1 teaspoon cinnamon over cream cheese mixture layer. Pour cherry pie filling over brown sugar layer. Sprinkle yellow cake mix over cherry pie filling. Arrange butter slices over cake mix and top with remaining 1 teaspoon cinnamon. Wrap a piece of aluminum foil under baking dish to help prevent rolls from burning. Bake in the preheated oven until cooked through, about 1 hour. Cool for 10 to 15 minutes before serving.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 16 servings

Calories: 454.3
Fat: 25.2 g
Saturated fat: 12.9 g
Carbohydrates: 53 g
Sugars: 30.3 g
Dietary fiber: 0.6 g
Protein: 4.7 g
Cholesterol: 54.3 mg
Sodium: 413.8 mg
Baja Pot Roast
Category: main-dish
By Charlize Jamieson

This isn't Grandma's traditional pot roast. My Baja pot roast is a kicked-up combination of spicy chuck roast, potatoes, and baby carrots with pico de gallo, jalapeno, green chiles, and Southwestern spices that explode together with every bite. Serve as-is or with tortillas and sour cream.

Ingredients:
1 (4 pound) boneless beef chuck roast
sea salt and ground black pepper to taste
3 tablespoons olive oil
1 (24 ounce) bag baby potatoes
2 cups baby carrots
1 ½ cups pico de gallo
1 cup canned diced green chiles, drained
½ cup chopped jalapeno peppers
1 (1 ounce) envelope taco seasoning mix
1 tablespoon garlic pepper seasoning
1 teaspoon red hot sauce
1 teaspoon chili powder

Directions:
Season chuck roast with salt and pepper on all sides. Heat olive oil in a large skillet over medium heat. Add roast and cook until browned, 3 to 5 minutes per side. Transfer to the slow cooker; set on Low. Arrange potatoes, carrots, pico de gallo, green chiles, and jalapeno peppers around the roast. Sprinkle in  , garlic pepper, hot sauce, and chili powder. Cover and cook until roast is fall-apart tender, about 5 hours.

Prep time: 10 mins
Cook time: 5 hrs 15 mins
Total time: 5 hrs 25 mins
Yields: 16 servings

Calories: 250.6
Fat: 15.4 g
Saturated fat: 5.5 g
Carbohydrates: 11.6 g
Sugars: 2.7 g
Dietary fiber: 1.7 g
Protein: 14.3 g
Cholesterol: 51.7 mg
Sodium: 498.7 mg
White Chocolate-Orange-Pistachio Thumbprint Cookies
Category: desserts
By SunnyDaysNora

Nutty pistachio cookies filled with creamy, citrusy white chocolate are an impressive and tasty little treat!

Ingredients:
1 cup butter, softened
¼ cup white sugar
2  egg yolks
½ teaspoon vanilla extract
2 ½ cups all-purpose flour
¼ teaspoon salt
1 (3.4 ounce) package instant pistachio pudding mix
2 cups white chocolate chips
¼ cup whole milk
1 tablespoon grated orange zest
2 ounces roasted, salted pistachios, finely chopped

Directions:
Combine butter, sugar, egg yolks, and vanilla extract in large bowl. Beat using an electric mixer until well mixed. Add flour, salt, and pudding mix; beat well. Chill dough in the refrigerator for 30 minutes. Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place on the prepared baking sheets. Make an indentation in the center of each cookie with your thumb. Bake in the preheated oven until lightly golden around the edges, 10 to 12 minutes. Remove from baking sheet and allow to cool on a wire rack, about 30 minutes. Combine white chocolate chips, milk, and orange zest in a microwave-safe bowl. Heat in the microwave for 1 1/2 minutes, stirring every 30 seconds, until chocolate is melted and smooth. Pour white chocolate mixture into a piping bag and pipe into the thumbprint of the cooled cookies. Sprinkle with chopped pistachios.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 40 mins
Yields: 36 cookies

Calories: 162.3
Fat: 9.8 g
Saturated fat: 5.6 g
Carbohydrates: 16.7 g
Sugars: 9.2 g
Dietary fiber: 0.4 g
Protein: 2.2 g
Cholesterol: 27.2 mg
Sodium: 109.1 mg
Quinoa Side Dish
Category: side-dish
By sal

Quinoa is a great alternative to rice - it's lighter, and cooks in about half the time.

Ingredients:
1 tablespoon butter
1 cup uncooked quinoa
2 cups vegetable broth
2 teaspoons chopped garlic
2 tablespoons chopped fresh parsley
½ tablespoon chopped fresh thyme
¼ teaspoon salt
1 small onion, finely chopped
1 dash fresh lemon juice  (Optional)

Directions:
Melt butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth, and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender. In a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. Sprinkle with lemon juice, and serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 206.9
Fat: 5.8 g
Saturated fat: 2.1 g
Carbohydrates: 32 g
Sugars: 2.6 g
Dietary fiber: 3.9 g
Protein: 6.9 g
Cholesterol: 7.6 mg
Sodium: 399.8 mg
Banana Milkshake


Ingredients:
vanilla ice cream, milk, banana

Directions:
Put ingredients in blender., Blend for about 45 seconds or until smooth, ENJOY!
Spicy Indian Dahl
Category: world-cuisine
By Rachel

A spicy Indian lentil soup that can be enjoyed with rice or Naan, the Indian bread. A very healthy dish.

Ingredients:
1 cup

2 tablespoons ginger root, minced
1 teaspoon mustard seed
2 tablespoons chopped fresh cilantro
4  tomatoes, chopped
3  onions, chopped
3  jalapeno peppers, seeded and minced
1 tablespoon ground cumin
1 tablespoon ground coriander seed
6 cloves garlic, minced
2 tablespoons olive oil
1 cup water
salt to taste

Directions:
Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.) In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked. Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.

Yields: 6 servings

Calories: 208.9
Fat: 5.7 g
Saturated fat: 0.8 g
Carbohydrates: 30.6 g
Sugars: 5.5 g
Dietary fiber: 12.7 g
Protein: 10.4 g
Sodium: 11.5 mg
Beef Stew Recipe


Ingredients:
olive oil, beef stew meat, all-purpose flour, garlic cloves, bay leaves, ground black pepper, salt, onion, green bell pepper, carrot, paprika, fresh tomato, white wine, water, fresh parsley, sweet potato, green beans

Directions:
Put the oil over medium heat. Cover the beef with the flour.
Put the garlic, bay leaves in the pot, also add pepper.
Continue cooking till the beef becomes brown.
Add salt and cook for ten minutes till beef becomes soft.
Cook another five minutes with onion, carrot, pepper (green].
Wait till the onions become tender.
Take the tomato then add red wine, parsley, and a little water. Cover the pan and transfer on the medium-low heat and cook for half an hour.
Mix sweet potatoes and green beans with red potatoes.
Continue cooking for one hour. Enjoy your meal!
German Chocolate Squares


Ingredients:
german chocolate cake mix with pudding, egg, butter, margarine, pecans, cream cheese, eggs, powdered sugar

Directions:
Combine first 4 ingredients in a large bowl, stirring until dry ingredients are moistened.
Press into bottom of a greased 13x9 inch pan, set aside.
Beat cream cheese and 2 eggs at medium speed with an electric mixer until blended.
Gradually add powdered sugar, beating until blended.
Spread evenly over chocolate batter.
Bake at 350 degrees for 40 minutes.
Cool on a wire rack, and cut into squares.
Original No-Bake Dirt Pie With Worms


Ingredients:
butter, cream cheese, powdered sugar, instant vanilla pudding, milk, Cool Whip

Directions:
Mix butter, cream cheese and sugar in bowl and set aside.  In separate bowl, mix milk and pudding. Fold in Cool Whip.  Combine the two bowls gently by folding until combined completely.
You can layer in individual bowls or in one large 12" pan.  Start with a layer of  1/2 of the cookies on the bottom, layer mixture in middle and top with remaining cookies.  Top with candy gummy worms.  Refrigerate for at least 2 hours before serving.
Deviled Eggs II
Category: appetizers-and-snacks
By Mary Brotherton

This recipe is the result of years of trial and error. It is an Easter tradition in our house. CAUTION: Very slippery. If carrying over carpet they will always land yolk-side down. Adjust the vinegar to taste.

Ingredients:
6  eggs
1 teaspoon white vinegar
1 tablespoon mayonnaise
¼ teaspoon prepared mustard
salt and pepper to taste
1 teaspoon paprika
2  leaves of lettuce

Directions:
Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks. Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry. Carefully put the egg yolk mixture back into the egg whites but do not pack it.  There will be enough mixture so the whites are overfilled.  Sprinkle with paprika.  Place on bed of lettuce and/or garnish with parsley. Cool before serving.

Prep time: 35 mins
Total time: 35 mins
Yields: 12 deviled eggs

Calories: 90
Fat: 6.9 g
Saturated fat: 1.8 g
Carbohydrates: 0.8 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 6.4 g
Cholesterol: 186.9 mg
Sodium: 86.1 mg
Spiced Honey-Glazed Nuts


Ingredients:
honey, light corn syrup, sugar, salt, ground cumin, chili powder, ground cayenne pepper

Directions:
Position a rack in the center of the oven and preheat the oven to 350.
Spread the nuts on a large rimmed baking sheet.  Bake just until the nuts are warm to the touch, about 3 minutes.  Remove baking sheet from oven.  Drizzle nuts with honey and corn syrup, and mix well.  Continue baking, stirring often with oiled spatula (I used Pam] until the liquid has evaporated into a glaze, about 10-12 minutes.
Mix the sugar, salt, cumin, chili powder and cayenne pepper in a large bowl.  Add the nuts and mix well to coat them with the spiced sugar.  Transfer to a clean baking sheet to cool, breaking up the nuts that may have stuck together.  They will crisp as they cool.
Store in airtight container at room temp for up to one week.
Mr. Food Taco Pasta Salad


Ingredients:
spiral shaped pasta, ground beef, water, tomatoes, onion, cheddar cheese, black olives, salsa, lettuce, avocado

Directions:
Cook pasta according to package directions.  Rinse with cold water and dain well.  Place in large bowl.
Brown the beef in a large skillet, stirring to break up clumps, until no pink remains.  Drain off the fat and add the taco seasoning mix and water.  Stir; bring to a boil.  reduce heat and simmer, uncovered, approximately 10 minutes.  Drain.
Toss pasta gently with beef mixture, tomato, onion, cheese and olives.  Add taco sauce or salsa; mix gently.
Serve on a bed of shredded lettuce topped with avocado and crushed corn chips.  Serve warm or chilled.
Meat(Less) Tomato Sauce - Sicilian Style


Ingredients:
crushed tomatoes, ground beef, onions, garlic cloves, salt, Sweet 'n Low, Splenda sugar substitute, dried basil, fresh basil leaves

Directions:
Empty the tomatoes into a large saucepan and turn the heat to medium.
In the meantime, heat a heavy skillet over medium heat.
When hot, add the ground beef and stir it around until brown.
You do not need to add oil as the fat from the beef will suffice.
When the meat is cooked, remove with a slotted spoon, allowing excess oil to drip back into the skillet, and transfer the meat to the saucepan of tomatoes and stir.
Add the onions and garlic to the fat in the skillet and cook until the onion is tender.
Remove with a slotted spoon, again, allowing the excess oil to drip back into the skillet and stir into the tomatoes.
Stir in the salt, sugar and basil.
Bring sauce to a boil, cover, then turn down the heat to simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
Turn off the heat and let the pot sit on the stove until you are ready to use it.
If you are planning to use it the next day, refrigerate when cooled.
Reheat as necessary or freeze for future use.
Split Pea and Smoked Turkey Soup


Ingredients:
carrots, chives, garlic clove, dried basil, dried oregano, chicken broth, water, dried tomatoe

Directions:
Rinse split peas, drain., Combine everything in slow cooker, except tomatoes., Cook on low for 7 hours., Last ten minutes, stir in tomatoes and let stand for 10 minutes.
Healthy Frozen Fruit Smoothies


Ingredients:
yogurt, banana, milk, frozen strawberries, honey

Directions:
Put in yogurt, honey, 1 whole banana, and milk into the blender., Blend in blender for a minute., Put frozen strawberries and peaches inches., Blend well until there are no chunks, Last enjoy!
Kimchi Chi-Gae (Kimchi Soup)


Ingredients:
beef broth, vegetable broth, green onion, garlic, tofu, mushroom

Directions:
Place green onion and garlic in simmering broth., Add Kimchi and other ingredients to broth., Bring soup to boil and simmer for a few minutes.
Stuffed Strawberries
Category: desserts
By IMVINTAGE

Yum, yum! Sometimes I add some finely chopped semi-sweet chocolate. These are perfect for baby showers or wedding showers. A plastic sandwich bag can be used instead of a pastry bag by filling with the cream cheese mix and making a tiny cut in the corner.

Ingredients:
1 pint fresh strawberries
1 (8 ounce) package cream cheese, softened
½ cup confectioners' sugar, or to taste
2 tablespoons orange flavored liqueur, or to taste

Directions:
Cut the tops off of the strawberries and stand upright on the cut side.  Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom. Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor.  Place into a piping bag with a star tip.  Pipe into each strawberry and arrange on a serving platter.

Prep time: 30 mins
Total time: 30 mins
Yields: 4 servings

Calories: 309.7
Fat: 19.8 g
Saturated fat: 12.3 g
Carbohydrates: 27.1 g
Sugars: 22.6 g
Dietary fiber: 1.8 g
Protein: 4.8 g
Cholesterol: 61.6 mg
Sodium: 167.3 mg
Healthy Strawberry Smoothie
Category: breakfast-and-brunch
By voraciousgirl

This is a quick and easy high-protein breakfast smoothie using your NutriBullet®.

Ingredients:
1 cup almond milk
1  banana
½ cup frozen strawberries
⅓ cup plain fat-free Greek yogurt
3 tablespoons rolled oats
1 tablespoon slivered almonds

Directions:
Blend almond milk, banana, strawberries, yogurt, oats, and almonds together in a NutriBullet® or blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 173.5
Fat: 3.8 g
Saturated fat: 0.3 g
Carbohydrates: 30.1 g
Sugars: 15.2 g
Dietary fiber: 4.3 g
Protein: 6.4 g
Sodium: 96.3 mg
Honey Mustard Dressing / Dipping Sauce


Ingredients:
honey, sugar, cider vinegar, lemon juice, dry mustard, salt

Directions:
Mix ingredients well.
Refrigerate several hours or overnight and shake or stir well before serving.
The sugar tends to settle after sitting a while, especially in the refrigerator.  Sometimes it helps to mix better if the dressing is warmed in the microwave.
Basil Cream Sauce
Category: side-dish
By MESSY

After a mad search on the net for a recipe for this sauce I had to create my own. This can be reheated in the microwave without the usual cream sauce defects. I just love the light green color and how well it displays over tri color or regular pasta, salmon and grilled chicken. I have been putting this on everything.

Ingredients:
2 cups fresh basil leaves
4 cloves garlic, minced
¼ cup olive oil
2 ounces pine nuts
½ cup grated Parmesan cheese
salt and pepper to taste
1 pint light cream

Directions:
In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute. Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 284.8
Fat: 28.2 g
Saturated fat: 10.9 g
Carbohydrates: 3.8 g
Sugars: 0.5 g
Dietary fiber: 0.7 g
Protein: 6.3 g
Cholesterol: 50.3 mg
Sodium: 117 mg
Roasted Zucchini and Yellow Squash


Ingredients:
zucchini, extra virgin olive oil, salt, pepper, parmesan cheese

Directions:
Cut zucchini and squash into small chunks and put in a ziploc bag.
Add olive oil salt and pepper to bag and shake until coated.
Dump onto baking dish and spread out into a single layer.
Sprinkle parmesan cheese over vegetables and bake on the top rack of the oven for 20 minutes at 450°F.
Heinz 57® Copycat
Category: side-dish
By NWMama

Someone left the bottle empty in the fridge (well, just a few drops is the same as empty). I had just enough to copy it, then when I brought a sample to my unsuspecting taste-tester, he liked mine better than the original! I washed my Heinz 57® bottle, multiplied this recipe to fill 'er up, and haven't bought another name brand since. Hope you like it!

Ingredients:
1 tablespoon ketchup
1 ¼ teaspoons Worcestershire sauce
½ teaspoon yellow mustard
¼ teaspoon lemon juice
1 drop hot pepper sauce (such as Tabasco®)

Directions:
Whisk ketchup, Worcestershire sauce, mustard, lemon juice, and hot sauce together in a small bowl until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 22.2
Fat: 0.2 g
Carbohydrates: 5.4 g
Sugars: 4.2 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Sodium: 288.9 mg
Pumpkindoodles


Ingredients:
all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, unsalted butter, granulated sugar, brown sugar, pumpkin puree, egg, vanilla, granulated sugar, pumpkin pie spice

Directions:
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.
In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.
With the mixer on low speed add in the dry ingredients and mix just until incorporated.
Cover and chill the dough for at least 1 hour.
Preheat the oven to 350Ëš F.  Line baking sheets with silicone baking mats or parchment paper.
Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough roll into a ball using a small (1"] cookie scoop (about 1 heaping tablespoonful].  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet, spacing the dough balls 2-3 inches apart.
Dip the bottom of a flat, glass in butter wrapper (from the butter in the recipe] to moisten, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.  Repeat as necessary.
Bake the cookies for 10-12 minutes, or until just set and baked through.
Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.
Spicy Curry Masala Chicken Nibbles


Ingredients:
chicken wings, plain flour, salt, chili powder, garlic powder, butter, margarine, salt, curry powder, garam masala, garlic powder, ginger powder, fresh coriander

Directions:
Cut chicken wings between joints. This will make them nibble size.
Wash chicken nibble throughly and let it dry in a seive.
In large bowl, mix flour, salt, cayenne pepper & garlic powder.
Add Chicken nibble and with hand -- mix well, ensuring nibbles are well evevnly and well coated.
In a Wok, heat enough oil to deep fry nibbles.
When Oil is hot, put enough nibbles(do not over crowd]. Every few minutes stir the chicken, so that it cooks evenly. Cook for about 6-8 minutes -- till it is lightly golden. Take out leave aside in a bowl.
Once all chicken is cooked, drain oil from Wok and clean with paper towel.
Curry Sauce.
On medium heat, place Wok. Add Butter. once its little soft, add all ingredients, except corrindar. Stir well on low/medium heat for a minute. Taste for salt and chilli hotness. Adjust accordingly.
Now add chopped orriandar and stir for another minute.
Add cooked nibbles to the curry sauce and mix well on low heat for a minute. Keep stirring until nibbles is well coated.
Ready to serve :-].