Steps to Prepare Favorite Khurbo (Chicken Stir Fry - Bangladeshi Cuisine)

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, How to Prepare Perfect Khurbo (Chicken Stir Fry - Bangladeshi Cuisine). It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Khurbo (Chicken Stir Fry - Bangladeshi Cuisine), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Khurbo (Chicken Stir Fry - Bangladeshi Cuisine) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few components. You can cook Khurbo (Chicken Stir Fry - Bangladeshi Cuisine) using 12 ingredients and 3 steps. Here is how you cook that.

#wm2 -Check out this ethnic Bangladeshi recipe, that I came across and so decided to give it a try. Not much is known about this unique and lost rural recipe. I prepared it with my own twist. It is a very simple, easy and a quick recipe. You can serve it with rice, chapattis or as a sandwich filling.

Ingredients and spices that need to be Make ready to make Khurbo (Chicken Stir Fry - Bangladeshi Cuisine):

1. 1 chicken breast
2. 1/2 tsp. salt
3. 1/4 tsp. turmeric powder
4. 1/4 tsp. red chili powder
5. 1 tsp. oil
6. 3-4 dry red chilies
7. 4-5 garlic cloves
8. 1 tsp. lemon juice or to taste
9. pinch salt (opt)
10. 1 tsp. mustard oil
11. 1 tbsp. kasundi (mustard sauce)
12. 1 tbsp. coriander leaves

Steps to make to make Khurbo (Chicken Stir Fry - Bangladeshi Cuisine)

1. In a saucepan boil the chicken in required quantity of water along with salt, turmeric powder and red chili powder till tender. Drain and allow it to cool. Shred them into small pieces and keep aside.
2. Heat the oil in a pan and sauté the garlic and dry red chilies till they change colour. Allow it to cool and then blend into a coarse paste.
3. Transfer the shredded chicken into a serving bowl. Add the paste, pinch of salt (opt), lemon juice, kasundi, mustard oil and coriander leaves. Give it a toss and serve along with rice or chapatti.

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