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South Indian Chinese Chilly Chicken

1/2 kilo chicken, in bite sized pieces (I use chicken thighs)
2 green chillies, sliced lengthways (use more to increase the spiciness)
2 flakes garlic, chopped
1 inch piece of ginger, chopped
2 spring onions, sliced diagonally
1 green pepper (capsicum), sliced into strips
2 tbsp light soya sauce + 1 tbsp extra
1/2 a stock cube (or 1/2 tbsp stock powder)
1/3 tsp ground turmeric
1/2 tsp fresh ground pepper
A few drops of hot tabasco sauce
1 tsp hot chilli sauce
1 and 1/2 tsp red wine or white vinegar
1/2 tbsp cornstarch
1/2 tsp sugar
1/4 cup water
Salt to taste
Handful fresh coriander chopped, for garnish
1 tbsp oil or ghee

Method:


Marinate the chicken, ideally for a couple hours, or even overnight, with 2 tbsp soy sauce, the crumbled 1/2 stock cube or powder, ground turmeric and ground pepper.


Heat the oil, and add the ginger, garlic and sliced chillies. Fry for 2 minutes, then add the green pepper strips. Fry for another 3 minutes or until the pepper starts to soften.


Add the spring onions and chicken to the pan, along with any marinade, and fry on a fairly high heat for about 5 minutes. Add the 1/4 cup water.


Lower the  heat to medium-low, cover the pan, and cook for about 15 minutes or until the chicken is done. Open the pan and add the tabasco and chilli sauce.


In a bowl, whisk together the cornflour, vinegar and sugar.


Stir in the cornstarch mixture into the chicken. Cook without the lid for about 5 minutes or so, until the sauce has thickened slightly and coats the chicken pieces. You can leave the sauce as thick or thin as you wish.


Taste, and adjust the seasoning.


Take off the heat, and stir in the fresh chopped coriander. Serve hot with rice, or any Indian bread. Or, if you want to be 'authentic', with noodles :-)


As with most Indian curries, this tastes lovely the next day when the meat has had a chance to absorb the flavours.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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