Dice the chicken breast, add other marinades, stir and marinate in the refrigerator overnight.

First, spread a layer of aluminum foil on the baking tray, string the marinated meat and put it on the baking tray (the meat should not touch the baking tray), and bake it at 220-250 degrees 15-20 minutes, or bake it until the surface of the meat is slightly burnt.

At the same time of barbecue, take another pot, add cream (half of which can be replaced by olive oil), add diced onion and stir-fry until soft.

Add my favorite vegetables. I added edamame and diced zucchini.

Stir fry a little, then add tomato sauce/tomato sauce and other spice powder. Chili powder can be adjusted according to your own preferences. I added 2 spoonfuls and found it a little too spicy. Ha ha.

After mixing well, add the marinade of the marinated meat yesterday, and then add 300g of whipped cream or milk.

After boiling, add the roast chicken.

Add chopped fresh mint or nine-story tower before cooking, and serve with homemade Indian garlic scone Naanbread or Indian fragrant rice ~