Monday, March 29, 2010

Chilly Chicken

We usually get the frozen chicken, which I do not prefer as I feel like I do not get the essence of chicken in the curry. So though it’s a bit far away from our place, we went to the Halal market and got fresh chicken. But one whole chicken (around 1.5 kg) would serve 2 of us a minimum of 5 to 6 meals. So I decided to try out varieties for each meal. It was a Saturday. I got the recipe for Chilly Chicken from my mother in the morning and then prepared the list of ingredients that I need to buy. As usual after long hours of planning, we went out by 7 pm. Reached Walmart and searched the whole center for Green chilly Sauce, but in vain. L  That’s available only in Indian/Chinese Store. They close out by 8 pm and we were already late L  But we were ready with our fried rice and the chilly chicken was half done. We once again went around the Asian-Hispanic food bay and gladly found an alternative there – Red chilly sauce with garlic. J J So I made some alterations in my mom’s recipe and prepared the dish, though later I could find a video in YouTube, where a chef uses Red chilly sauce for chilly chicken. 



Chicken                                  --    1 lb
Corn Flour                             --    2 - 3 tbsp
Cubed Onions                        --    ½ cup
Capsicum                               --    ½ of a medium sized one
Chopped garlic                     --    1 tbsp
Garlic Paste                          --    1 tbsp
Ginger Paste                         --    1 tbsp
Red chillies                            --    4 -5
Soya Sauce                           --    1 tbsp
Chilly Sauce                          --    2-3 tbsp (If green chilly sauce) or
                                                      1 -2 tbsp (If red chilly sauce – its too hot)
Tomato Ketchup                 --    1-2 tbsp
Pepper                                   --    1-2 tbsp
Spring Onion                        --    2 – 3 stem
Vinegar (optional)               --    1 tbsp
Oil                                           --    2 tbsp
Sugar                                     --   a pinch
Salt                                         --   to taste

Preparation of Chilly Chicken:

Marinate the chicken pieces with 2 tbsp of corn flour (if you wish to have a thick coating, add 2 – 3 tbsp of maida too), salt, egg and 1 tbsp of pepper.  Keep it for 15 minutes. 

Deep fry the chicken till they are golden brown. Keep aside.

Heat oil in another pan and add the red chillies cut into pieces, ginger paste, chopped garlic, diced onions, diced capsicum, chopped spring onions and left over pepper powder in the mentioned order. Let it cook for 2- 3 minutes. Now add soya sauce, chilly sauce,tomato sauce, sugar and salt to it. Add required amount of water to the mix and bring it to boil. Add vinegar for flavor.  Add fried chicken kept aside and mix well. Let the gravy thicken up to the required consistency.


Recipe Courtesy: Amma

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