Chilli Chicken

Fiiiinally I have a proper blog, so I don't have to mince my words to fit into Insta's teeny weeny typing space. I sure hope this makes me a 'food blogger', coz trust me, this is where my imagination ends! 🙃

So, for my first blog post, I think nothing could me more appropriate than the majestic Chilli Chicken! ❤️ It's an Indo-Chinese dish created by the migrant Chinese population in India by incorporating some of the Indian spices/methods with the Chinese sauces and ingredients. And this is something close to my heart as it was a very 'fancy' dish during my childhood years. Rarely made at home, generally ordered from 'Malaya', which was the 1st Chinese restaurant in our city (Cochin) ❤️ 

This recipe was given to me by my sister and I wouldn't have it any other way as there lives no connoisseur of Chilli Chicken as she. 😊 So here goes...

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Ingredients :

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Chicken pieces - 1kg (boneless or bone on)

Onions            - 2, big (cut into 1" squares)

Capsicum.      - 1, cut into 1" squares.

Green chilli     - 3, cut diagonally 

 Celery sticks -  2 tbsps, chopped.

  Spring onion - a handful, chopped

Kashmiri chilli

         powder - 2tsp (or paprika)

Ginger garlic 

           paste - 2 tsps, heaped

         vinegar - 1tsp

Tomato sauce  - 2 tbsp

Soya sauce.     - 1tsp

Cornflour         - 2tbsp

     Egg.            - 1, lightly beaten

Pepper powder- 1tsp, flat

Water.             - 1/2 cup 

Salt

Oil

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Method:

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1.Cook the chicken pieces (cut small) with some salt, vinegar, 1/2tsp pepper, 1tsp ginger garlic paste and 1/2 cup water, till the pieces are just cooked through.

Strain and reserve the stock. 

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2. Mix the cornflour with one egg, 1/2 tsp pepper powder and some salt. Add this paste onto the cooked pieces and mix well. 

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3. Fry the chicken pieces lightly. This is just to bind the coating on to the pieces so don't over fry, or the meat could get tough. 

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4. In a pan, saute the onions, green chillies and the rest of the ginger garlic paste. 

When the onions are translucent, add in the capsicum and celery and saute for a minute. 

Make a paste of the tomato sauce, soy sauce and kashmiri chilli powder and add to the sautéed onion, capsicum base. 

Fry for a couple of minutes. 

Now add in the chicken stock and bring to a boil. Add the fried chicken pieces and heat through. This should be a semi-gravy dish. Add half cup boiling hot water, if you need more gravy. 

Take off fire and garnish with chopped spring onions.

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Serve hot with fried rice, noodles, chapathi , porotta or anything your heart desires.

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Give it a try and let me know how it turned out for you 😊😊

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Cheers!