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Tuesday, 16 August 2011

Chilly Chicken - My Version

 Jasna called in telling that she is going to give iftar day after tomorrow for her tuition students and she wants to try some different chicken curries for the same. Being a Hotel management graduate brother I did not have any other go other than nodding my head for her request. I asked her to check my blog for the next recipe post to get some chicken curry selections.

I was thinking which chicken formula I should reveal for such entry level cooks, who is sitting idle at home after finishing off their graduation and wanna slay their time by killing the great innovative art ‘cooking’..!! Anyhow my chilli chicken recipe is here, dedicated for such entry level cooks.

Chilli chicken (without ajinomoto)


Chicken – ½ kg
Soya sauce – 2 ½ Tb spoon
Chilli Sauce – 2 ½ Tb spoon
Vinegar – ½ tea spoon
Capsicum green – 1 medium sized
Onion – 3 medium sized
Corn flour – 1 Tb spoon
Salt to taste
Sugar – 1/4  teaspoon
Spring onion and coriander leaves – to garnish
Oil – for frying

How to make:

1.       Mix ½ Tb spoon chilli sauce and ½ Tb spoon soya sauce well with chicken and keep this aside for 10 minutes. Boil this chicken with a half cup of water till chicken is half-cooked and drain water if any.

2.       Cut one onion into four equal parts and peel of the layers one by one. Pour one Tb spoon oil to a pan and fry this onion and capsicum which is cut into medium sized pieces till these are softened. Make sure that this is not over-fried.
3.       Cut two onions into thin slices and wash this after cutting (so that fried onion will be crispy). Pour oil into a pan just enough to deep fry this onion. Fry till dark brown and drain the onion from oil. Crush this fried onion with hands into small pieces.

4.       Add more oil into the same pan to deep fry the chicken mixture as in step1.  Drain the chicken pieces from oil after deep frying.

5.       Mix 2 Tb spoon soya sauce and 2 Tb Spoon chilli sauce in an open vessel. Dissolve 1 Tb spoon of corn flour into half cup of water and pour it to the mixture. Add a cup of water, vinegar, salt and sugar. Leave the mixture to boil. Once a thick enough gravy is made up, add the crushed onion as in step 3 and fried chicken as in step 4. Boil the mixture for some time and lower the flame. Add the onion and capsicum as in step 2 and keep in low flame for 3 minutes.

6.       Serve the gravy hot in a bowl and garnish with thin-sliced spring onion and coriander leaves cut into small pieces.

Yummy Chinese style chilli chicken is ready to be served with batura or any other Indian bread.


jasna said...

ikka i tried this..mm.. superb..tasty...

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