My son, Rahul simply adores this chicken. This entree is always labled Indian Chilli chicken in Malaysian restaurants. Adjust the spicness according to your taste
Photograph by Rahul mahtani
1 lb boneless chicken, washed, dried and cut into 1″cubes
Marinade
2 tablespoons ginger-garlic paste
3 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon red chilli powder
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoon sherry
1 tablespoon corn starch
Place chicken and all the marinade in a large Zip lock bag. Leave to marinade in the refridgerator for at least 2 hors and up to 6 hours.
6-8 green chillis, slit lenght wise
1/4 cup vegetable oil
2 spring onions-cut into 1/2 ” pieces
6-8 Curry leaves, optional * available in Indian stores.
1/2 a large onion , cubed
1-2 tablespoons ginger garlic paste
Heat oil till smoking. Add chicken and stir fry till cooked. Remove chicken and fry green chillis and curry leaves fry for 30 seconds. Add the onions and stir 2 minutes. add the ginger -garlic paste and fry 30 seconds more. Add 1/2 teaspoon salt and 1 tablespoon soy sauce. Sprinkle on spring onions
Return the chicken to the pan, stir to combine and serve with rice or noodles
Filed under: Chicken, Indian Tagged: | Chicken, Chilli, Indian, Malaysian
