This is a fusion recipe which I made on my husband’s request .It suddenly became a great hit in my house.The flavor of Indian curry powder with Chinese seasonings are absorbed well into the main ingredients and the strong aroma filled the whole house .
1.Chicken liver and kidney(200 gm)
2.Onions (cut into large pieces)
3.Garlic (2 to 4 chopped)
4.Green chilies(4 chopped finely)
5.All spice powder (cinnamon,cardamom,nutmeg,black pepper,cloves)(2 tbsp)
6.Curry powder (turmeric,coriander,chilly ,cumin powder)(2 tbsp)
8.Soy sauce (1 tbsp)
9.Tomato ketchup(2 tbsp)
10.Lemon juice(2 tbsp)
11.Ginger garlic paste (2 tbsp)
12. Chowmein (boiled and strained)[take care not to over cook the noodles)
13.Red chilies (2 to 3)
14.Curry leaves (5 to 6)
1.Marinate the chicken organs with ginger garlic paste,curry powder,all spice powder,soy sauce,tomato ketchup,lemon juice,salt for around 30 minutes.
2.Add the mixture in the pressure cooked with 1/2 cup water.
3.Allow two whistles so that the organs are soft and the fat has melted and released in the curry.
4.In a pan or wok add 1 tbsp of sesame oil or any vegetable oil.
5.Add chopped garlic,curry leaves,Red chilies whole ,chopped onions .
6.Add the boiled noodles and saute them in the seasonings.
7.Add the liver curry into the noodles and mix them with a ladle.Add chopped green chilies and mix
8.When the mixture is dry ,take it off from the gas oven .
Garnish with fresh basil leaves and serve hot