Chili Chicken Gravy
When it comes to Indo Chinese cuisine one can rarely go wrong with chili chicken. This spicy dish is found in majority of Indo Chinese restaurants and is a favorite with all age groups. Cozying up to delicious, warm and spicy chili chicken on winter evenings can be a picture I could easily get used to. This dish can be made dry, as an appetizer, or with gravy, as main course.
Preparation time: 10 minutes
Marination time: 15 - 20 minutes
Cooking time: 20 minutes
Ingredients:
For marination
500 grams chicken cut into 3/4 inch pieces
3 tablespoons all purpose flour or Maida
3 tablespoons cornflour
1/2 teaspoon ginger garlic paste
1 tablespoon soy sauce
1 tablespoon chilli sauce
1/2 teaspoon red chilli powder
1/2 teaspoon pepper powder
1 egg
oil for frying
For the Stir Fry:
1 1/2 tablespoons oil
3-4 green chilies slit lengthwise
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
2-3 finely chopped spring onions
3 onions cut into 1 inch squares
1 capsicum cut into 1 inch squares
2 tablespoons soy sauce
1 tablespoon chili sauce
2 tablespoons tomato ketchup
1/2 teaspoon red chili powder
1 teaspoon vinegar
Method:
- In a bowl mix the chicken with the ingredients needed for marination and set aside for 15-20 minutes
- Heat oil in a deep skillet and fry the marinated chicken till it is well cooked and golden brown. Remove on a plate lined by tissue paper to absorb the excess oil
- In another skillet or wok heat the 1 & 1/2 tablespoons of oil. Add green chilies, ginger and garlic and saute.
- Add the onions and cook till they turn glassy.
- Add chicken and capsicum and cook for a few minutes
- In a small bowl mix together the chili sauce, soy sauce, tomato ketchup, red chili powder and vinegar along with a little water.
- Add the sauce mix to the chicken and mix well. Cover and cook for a few minutes
- If you desire to have some gravy, stop cooking when the chicken is still a little saucy. If you want a more dry version, cook uncovered till all the water evaporates.
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