At first, for the chili sauce, put the oil in a pan and add the green chillies, half of one green pepper, onion, ginger, and cumin and pan-fry. After the pepper has softened and cooked a little, add the tamarind pulp and mix. Add the sugar and salt simultaneously and let simmer for about five minutes.
2. Step
After the mixture has simmered, add vinegar and blend.
3. Step
Then, add the egg, salt, garlic, pepper and cornflour and mix well.
4. Step
Take the mix and put in a hot pan, without any oil. The egg will start thickening up.
5. Step
In another pan, take some oil and add the chillies, coriander roots, lemongrass, onion, garlic and saute.
6. Step
Add the chicken cubes and lightly stir. Then, add light soy sauce, dark soy sauce, green chilli sauce, stock cube and the mushroom.
7. Step
Let simmer for about 10 minutes. Then add vinegar.
8. Step
Garnish with lemon and serve alongside rice, naan, or roti.
