I considered the following chicken recipe inspired and influenced by the Mexican fajitas fusion with Burmese masala flavoring. You'll enjoy the surprising harmony in your mouth once you try my cooking.
- ~3 Chicken breasts
- 2 tbsp. canola oil (for initial chicken cooking)
- 1/4 cup canola oil (for the final cooking)
- 1/2 tsp. salt
- 4 green/red chilllies
- 1.5 tsp. Garam masala
- 4 tbsp. chili garlic sauce
- 2 tbsp. Patak's Madras Curry Paste
- 1/4 cup yogurt
- 1 tsp. Salt
- 1/4 tsp. MSG (optional)
- 2 medium tomatoes, diced
- 3 small-medium red onions, sliced concentrically (see picture below)
- 1 bell pepper, large
1. Slice the chicken into small, bite-sized pieces from the picture below.
2. Marinade the chicken with 2 tbsp. Patak's Madras curry paste, 1/4 cup yogurt, 1 tsp. salt, and 1/4 tsp. MSG. While the chicken is marinating, continue the prep work on other ingredients.
3. Into a work, add about 2 tbsp. canola oil to initially cook the chicken.
4. Check the doneness and should match the image below. Separate the partially cooked chicken onto a plate. Set aside.
5. To the same wok, add 1/4 cup canola oil, the concentrically-sliced red onions, bell peppers, 4 tbsp. chili garlic sauce, chillies, and the MSG.
6. Stir and cook for about 10-15 minutes. Check with the progress image below.
7. Add the chicken and the 1.5 tsp. Garam masala.
8. That's it! Enjoy and let me know what you think of the Burmese-Mexican fusion. Serving suggestion: heat the metal fajita plate/skillet, while handling with extreme care! Place the finished Burmese Chicken Fajita onto the Fajita-skillet for the presentation and the sizzling sound.