Chilli Chicken with Gravy
4:44 PM
With nothing much to share today, starting my post with this lovely collage of nature, some clicked by me and some by Amaan in our apartment.....
My little champ was excited that he praised and described each and every plant one by one. As I was clicking he demanded that he too will capture some shots. He was so engrossed in this that he didn't play that particular day and it was time to get back home.....
Ingredients:
For marination
Chicken breast - 1/2 kg, boneless, cut into cubes
Corn flour - 2 tbsp
Soy sauce - 1 tsp
Black pepper powder - 1/4 tsp
Egg - 1 egg, beaten
Salt - 1/2 tsp
For Gravy
Garlic - 1 tbsp, finely chopped
Ginger - 1/2 inch, julienned
Green chilli - 1-2, chopped
Capsicum - 1, small, chopped into chunks
Onion - 1 medium, chopped into chunks
Soy sauce - 1-2 tbsp
Black pepper powder - 1/4 tsp
Tomato Ketchup - 1 tbsp
Vinegar - 1 tsp
Corn flour - 1-2 tbsp, mixed with a little water
Salt - to taste
Oil - as required
Method:
Marinate the chicken pieces in the ingredients for marination and refrigerate it for 15-20 minutes
In a kadhai, heat oil and deep fry the marinated chicken pieces till golden brown in colour
In a non stick pan, heat oil and add the garlic. Saute for few seconds
Add ginger and green chillis and saute for a minute
Add onions and capsicum and saute again for few more minutes
Add soy sauce, tomato ketchup, vinegar, salt and black pepper powder
Add 1 1/2 cups of water and let it come to a boil
Lower the flame and add the cornflour mixed with water and keep stirring so that no lumps are formed
Add the fried chicken and mix well
Cover with a lid and simmer for 5-6 minutes
Garnish with spring onions and serve
Notes:
It has to made and served immediately
If the gravy becomes too thick, just add more water
If you require more gravy, you may add more water, but then increase the quantity of corn flour to that thickness of the gravy is maintained
I didn't had spring onions so my dish was not garnished
My little champ was excited that he praised and described each and every plant one by one. As I was clicking he demanded that he too will capture some shots. He was so engrossed in this that he didn't play that particular day and it was time to get back home.....
I had made this chilli Chicken one fine evening before going for
vacations. It had turned out really yum, as you can see in the pics..... :)
Chilli Chicken with Gravy
Ingredients:
For marination
Chicken breast - 1/2 kg, boneless, cut into cubes
Corn flour - 2 tbsp
Soy sauce - 1 tsp
Black pepper powder - 1/4 tsp
Egg - 1 egg, beaten
Salt - 1/2 tsp
For Gravy
Garlic - 1 tbsp, finely chopped
Ginger - 1/2 inch, julienned
Green chilli - 1-2, chopped
Capsicum - 1, small, chopped into chunks
Onion - 1 medium, chopped into chunks
Soy sauce - 1-2 tbsp
Black pepper powder - 1/4 tsp
Tomato Ketchup - 1 tbsp
Vinegar - 1 tsp
Corn flour - 1-2 tbsp, mixed with a little water
Salt - to taste
Oil - as required
Method:
Marinate the chicken pieces in the ingredients for marination and refrigerate it for 15-20 minutes
In a kadhai, heat oil and deep fry the marinated chicken pieces till golden brown in colour
In a non stick pan, heat oil and add the garlic. Saute for few seconds
Add ginger and green chillis and saute for a minute
Add onions and capsicum and saute again for few more minutes
Add soy sauce, tomato ketchup, vinegar, salt and black pepper powder
Add 1 1/2 cups of water and let it come to a boil
Lower the flame and add the cornflour mixed with water and keep stirring so that no lumps are formed
Add the fried chicken and mix well
Cover with a lid and simmer for 5-6 minutes
Garnish with spring onions and serve
Notes:
It has to made and served immediately
If the gravy becomes too thick, just add more water
If you require more gravy, you may add more water, but then increase the quantity of corn flour to that thickness of the gravy is maintained
I didn't had spring onions so my dish was not garnished
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