Chili Chicken

After a few days break, back in the blog with a new dish… this time it’s the Chili chicken. I doubt if I can call this as chilli chiken… this is my version of chilli chiken customized for the taste buds of my kids.  

Kids have a special liking towards the chicken dishes, Chicken and Chili complement each other incredibly well, But here I replaced the chilies with not so hot green chilies and I reduced the amount of the chili sauce also.. so there’s no way that I can call this a 'chili' chiken.

Chili chicken is the most popular dish in the Indo – Chinese cusine.  This tastes its best with Fried rice or noodles.  I served it to the kids with the Indian Chapathi.  “Yumm… more more more… :)” … reaction  made me a Happy mom! 

Ingredients

Chicken - 400gm
1 onion, cut into cubes
1/2 of a green capsicum  cut into cubes
4 green chillies, slit
3 teaspoon ginger garlic paste
1 teaspoon green chilli sauce
1 tbsp soya sauce
2 tbsp tomato sauce
1 teaspoon red chili powder
Make a smooth paste of 1 tbsp corn flour + 3tbsp water
Sugar – ½ tea spoon

Preparation

Marinate the chicken with soya sauce, 2 teaspoon ginger garlic paste, chili powder and salt, (add pepper powder also if u want to make it more spicy) keep this for 30min to 1 hr.
Add 3-4 tbsp oil in a pan and shallow fry the chicken pieces, turning them over when the cooked sides are brown. Drain and set aside.
 In the same pan, add chopped onions, green chillies, and capsicum. Cook until the onions turn transparent - add the remaining soya sauce, chili sauce, ginger garlic paste, sugar and tomato sauce. Stir-fry on high for about 30 seconds until well blended. reduce the flame
Add the fried chicken  and the corn flour-water paste. add salt, Stir and cook for another 3-4 mins until the sauce comes around and thickens due to the corn flour.
Serve hot.