Hi guys!!!
This week I have been really lazy.. Just lying in the couch, skipping gym and even blog-wise... I seriously have to shake myself out of this sluggishness and get back on track. So starting it with the blog :-)
I occasionally prepare some Indo-Chinese recipes at home. A weekend lunch consisting of Fried rice and some chinese curry. Chilli chicken is a favorite and awfully easy to prepare too. The first time I prepared chilli chicken I made the dry version and that turned out pretty well too. But the curry goes well with fried rice.
Now lets see the recipe.
Ingredients:
List 1:
Chicken - 300 gms (boneless)
All-purpose flour / maida - 2 tbsp
Corn flour - 2 tsp
Ginger & garlic paste - 1 tsp
Chilli powder - 1 tsp
Pepper powder - 1 tsp
Salt - 1 tsp
List 2:
Onion - 1 big
Green chillies - 2
Bell peppers - 2
Garlic - 3 pods
Soy sauce - 2 tsp
Chilli powder - 1/2 tsp
Tomato ketchup - 2 tbsp
Sugar - 1 tsp
Salt - as required
Corn flour - 2 tsp
Oil - 1 tbsp + for frying the chicken pieces.
Procedure:
1. Mix all the ingredients under List 1 into a paste and leave the chicken to marinate for about half an hour.
2. Heat oil in a wok on medium high flame. When it is hot enough add the marinated chicken pieces and fry till golden brown. Set aside on a kitchen tissue and drain excess oil.
3. Now heat the 1 tbsp oil and when hot add the chopped onions, garlic and chillies. Saute till it turns crisp. Then add the bell peppers and saute.
4. When they all turn a little softer add the chilli powder and salt. Add some water enough to make the gravy. Let it cook for 5 minutes and add the soy sauce and sugar and mix well.
5. Add the tomato ketchup and mix well. Have a half glass of water with corn flour mixed in it. When the gravy is simmering add the corn flour water and keep stirring till it thickens.
6. Finally, add the fried chicken pieces and let it simmer for 5 minutes till the pieces soak well in the gravy and turn off heat.
Serve hot with fried rice.
This week I have been really lazy.. Just lying in the couch, skipping gym and even blog-wise... I seriously have to shake myself out of this sluggishness and get back on track. So starting it with the blog :-)
I occasionally prepare some Indo-Chinese recipes at home. A weekend lunch consisting of Fried rice and some chinese curry. Chilli chicken is a favorite and awfully easy to prepare too. The first time I prepared chilli chicken I made the dry version and that turned out pretty well too. But the curry goes well with fried rice.
Now lets see the recipe.
Ingredients:
List 1:
Chicken - 300 gms (boneless)
All-purpose flour / maida - 2 tbsp
Corn flour - 2 tsp
Ginger & garlic paste - 1 tsp
Chilli powder - 1 tsp
Pepper powder - 1 tsp
Salt - 1 tsp
List 2:
Onion - 1 big
Green chillies - 2
Bell peppers - 2
Garlic - 3 pods
Soy sauce - 2 tsp
Chilli powder - 1/2 tsp
Tomato ketchup - 2 tbsp
Sugar - 1 tsp
Salt - as required
Corn flour - 2 tsp
Oil - 1 tbsp + for frying the chicken pieces.
Procedure:
1. Mix all the ingredients under List 1 into a paste and leave the chicken to marinate for about half an hour.
2. Heat oil in a wok on medium high flame. When it is hot enough add the marinated chicken pieces and fry till golden brown. Set aside on a kitchen tissue and drain excess oil.
3. Now heat the 1 tbsp oil and when hot add the chopped onions, garlic and chillies. Saute till it turns crisp. Then add the bell peppers and saute.
4. When they all turn a little softer add the chilli powder and salt. Add some water enough to make the gravy. Let it cook for 5 minutes and add the soy sauce and sugar and mix well.
5. Add the tomato ketchup and mix well. Have a half glass of water with corn flour mixed in it. When the gravy is simmering add the corn flour water and keep stirring till it thickens.
6. Finally, add the fried chicken pieces and let it simmer for 5 minutes till the pieces soak well in the gravy and turn off heat.
Serve hot with fried rice.
You've got me confused. I think you need to remove the word curry from the name as there is no curry included in that recipe. With all those spices it will be hot for sure!
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