Sumptuously moist, flavourful and tender chicken steak with a light creamy pepper sauce, side of mixed veggies, some fries and garlicky buttered toasted rolls.
The steak can be served with rice, or mashed potatoes, or even roasted baby potatoes...whatever you like best. :)
For the Chicken
You can either: Grill the chicken steak on a bbq grill on both sides until done (about 12-15 minutes per side)
Heat a hot steak pan or heavy griddle, add 2 tbsp. of oil to it and fry the steak on medium heat for about 10 minutes per side. Then increase the heat and give it a final fry of about 3-4 minutes per side or until it begins to slightly char. Do not crowd the pan, fry a few pieces at a time.
For the Light Creamy Pepper Sauce
Heat the butter, add the onions and fry until golden. Add the flour, pepper, garam masala and salt and cook on low heat for 3 minutes, then slowly add the stock and the corn flour. Cook until the stock thickens slightly, then add the cream and stir together. Let this simmer for a few minutes, adjust taste and turn off.
For the veggies, I boiled the carrots and peas for just about 5 minutes, until they are halfway done, then drain the water. Added the sweet corn from a can. Then in a pan, heat 1 tbsp. of butter, once it melts add the combined veggies and stir fry on low heat for a few minutes. Sprinkle salt, pepper and a dash of cumin powder. Turn off the heat and serve! :)
Serve your steak with the sauce drizzled over it, and with the sides of your choice! Enjoy!