Murg Lychee Wala

I’m back with another of lychee creation as I’m just loving this summer fruit. Few days back when I made a lemonade with them, everyone just loved the taste and they were asking what more we can make with it. So I thought of using them in a curry and made this chicken along with some vegetables in somewhat Chinese style. If you do not wish to eat a non-vegetarian dish, you can also use the same recipe to make a vegetarian dish. I fried the chicken before making and made it slightly dry and it went extremely well with white boiled rice. Try it out and enjoy the great taste of fruit in this Murg Lychee Wala. This is a simple recipe just for you.

All you need is (serves 4)

Boneless chicken – 500 gms

Lychees – 500 gms (de-seeded)

Red capsicum – 1/2 cup (cut in squares)

Green capsicum – 1/2 cup (cut in squares)

Onion – 1/2 cup (cut in squares)

Garlic – 7 to 8 cloves (chopped)

Ginger – 1 inch piece (grated)

Soy sauce – 1 tsp

Green chili sauce – 2 tsp

Salt to taste

Black pepper powder – 1 tsp

Cornflour – 2 tbsp

Maida – 1/2 cup

Lychee juice – 1 cup

Oil – 2 tbsp

Green onions for garnishing

Murg Lychee Wala

Preparation time: 10 min.

Cooking time: 30 min.

Cut chicken in small pieces, coat with maida and fry in oil till light brown. Drain & keep aside

Heat oil in a wok, and fry all the vegetables and lychees for 5 min.

Add soy sauce, green chili sauce, salt and black pepper powder and fry for another 2 min.

Add fried chicken, lychee juice, corn flour and cook for 1-2 min.

Garnish with green onions.

Serve hot.