Chicken chow chow





Cook the noodles until slightly undercooked.Drain and rise, set aside.

In a wok heat up 2 tablespoons of mustard oil.Brown the chicken until almost cooked through, set aside.

Heat up the rest of the oil, splitter the fenugreek seeds until they turn dark, add the onions and fry them until golden brown.

Add the turmeric, garlic, ginger,cumin powder and chilies.Stir well for a minute.

Add to this mixture the chicken, stir well and gradually add the soy sauce and the yogurt to this.

Cook on medium heat until the chicken is tender (around 5 minutes), add the noodles and the vegetables to the chicken mixture.

Cook for around five minutes or until the vegetables are tender.Add the tomatoes and the spinach, stirring well.

Cook until the spinach is wilted and the excess of liquid is completely evaporated.

Garnish with the green onions and serve with roti.