Ingredients

• 1 cup - chicken breast, sliced into strips
• 2 tbsp - oil
• 2 - cinnamon sticks
• 4-6 - whole cloves
• 2 tsp - ginger-garlic paste
• 1/2 cup - onions, chopped finely
• 1/2 to 1 tsp - green chillies, sliced (finger hot peppers or jalapeno )
• 1/8 tsp - turmeric powder
• 1/2 tsp - salt to taste
• 1/2 tsp - lime or lemon juice
• 4 tbsp - whipping cream
• 1/2 cup - thick coconut milk (canned or fresh)
• 2 tbsp - white wine
• 1/2 cup - chopped fresh coriander leaves

How to Make Chicken in a Jiffy

• Heat oil in a non-stick pot over medium flame. Add the cinnamon sticks and cloves.
• When the cloves puff up, add the chopped onions and green chillies. Saute until soft.
• Add ginger-garlic paste and roast the mix brown. Add extra oil or butter if necessary.
• Add salt, turmeric powder and the chicken strips and give a quick stir until the chicken turns white (2-3 minutes).
• Add lime juice and stir.
• Add cream, coconut milk and wine.
• Turn the heat up and cook the ingredients for 4-5 minutes or until the chicken is done.
• Adjust the salt.
• Remove from the heat, add chopped coriander leaves and cover the lid.
• Let the flavours blend before serving.
• Serve with pulao or steamed rice.