Indian Chinese Leksour

Ingredients

The Indian Chinese adaptation of Leksour incorporates the bold and spicy flavors of Indian cuisine, such as cumin, coriander, and chili powder, along with the vibrant and tangy flavors of Chinese cuisine. The original Moroccan Leksour is typically prepared with different spices and ingredients, and the cooking techniques and flavors are distinctively Moroccan. We alse have the original recipe for Leksour, so you can check it out.

• 500g (1.1 lb) boneless chicken breast or tofu, cut into bite-sized pieces 500g (1.1 lb) boneless chicken breast or tofu, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon chili sauce 1 tablespoon chili sauce
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the chicken or tofu with cumin powder, coriander powder, turmeric powder, chili powder, and salt. Mix well and let it marinate for 30 minutes.
2. 2.
   Heat oil in a wok or a large skillet over high heat. Add the marinated chicken or tofu and stir-fry until cooked through. Remove from the wok and set aside.
3. 3.
   In the same wok, add more oil if needed and sauté the garlic and ginger until fragrant.
4. 4.
   Add the sliced onion, bell pepper, and carrot. Stir-fry for a few minutes until the vegetables are slightly tender but still crisp.
5. 5.
   In a small bowl, whisk together soy sauce, chili sauce, and vinegar. Pour the sauce into the wok and mix well with the vegetables.
6. 6.
   Return the cooked chicken or tofu to the wok and toss everything together until well coated in the sauce.
7. 7.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Garnish with fresh cilantro and serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Chicken or tofu — Make sure to cut the chicken or tofu into bite-sized pieces to ensure even cooking and maximum flavor absorption.

Tips & Tricks

• For an extra kick of heat, add some chopped green chilies or a dash of hot sauce.
• Customize the vegetable selection based on your preference and availability.
• Adjust the spice levels by increasing or decreasing the amount of chili powder and chili sauce.
• For a vegetarian version, replace the chicken with tofu or paneer.
• To make it more indulgent, garnish with fried noodles or crushed peanuts.

Serving advice

Serve the Spicy Indo-Chinese Leksour hot with steamed rice or noodles. Garnish with fresh cilantro for added freshness and color.

Presentation advice

For an appealing presentation, arrange the Spicy Indo-Chinese Leksour on a platter with a bed of steamed rice or noodles. Garnish with a sprig of fresh cilantro and serve with a side of chili sauce for dipping.