Almond Chicken

Marinate the chicken with salt, egg white and 1 tbsp of corn flour.

Take a pan and heat the oil on high flame.

Fry the almonds for 2 minutes and then take them out.

Add the chicken in the oil and stir properly so that the pieces are separated.

Deep fry the chicken and remove from the oil.

Remove extra oil from the pan leaving only 3 tbsp.

Add the mushrooms and ginger garlic paste and sauté for 30 seconds.

Then add carrots, chicken cubes, a pinch of salt, ½ cup water and soya sauce and mix.

Cover and let it cook until the carrots become soft.

Then add the chicken, almonds and spring onions and stir properly.

Dissolve 1 tbsp of corn flour in a bit of water and add it to the pan and mix.

Add the chopped coriander, mix and dish out.

Serve hot.