Ingredients:
- 1/2 kg. chicken (deboned and cut into bite sized pieces)
- 1 egg
- 2 tblsp. cake flour/all purpose flour/maida
- 1 tblsp. cornflour
- 1 tblsp. soya sauce
- 1 tsp. pepper powder
- salt as required
- 1 inch ginger cut into small pieces
- 4 cloves of garlic cut into small pieces
- 2 onions cut into small pieces
- 1 green pepper (I use peppers of various colours)
- 2 spring onions cut into small
- 1/4 tblsp. chilli sauce
- 2 tblsp. soya sauce
- 1 tblsp. tomato sauce
- 1 1/2 tblsp. cornflour (read as one and a half)
- 1 1/2 cup chicken stock
- Oil for frying and sauteing
Method:-
- Make a paste of items 2 to 7 (not too thick or too thin, able to coat the chicken)
- Heat the oil in a frying pan. Dip the chicken pieces in the above paste and deep fry them until golden brown.
- Take a bigger vessel like a wok and heat a little oil.
- Saute onions, garlic, ginger, spring onions and peppers.
- Now add soyasauce, chilli sauce and tomato sauce. Mix everything properly.
- Add the chicken stock to the 1 tblsp. corn flour and mix until all lumps are broken down. Add this to the entire mix of onions and peppers. When the gravy starts to thicken add the chicken pieces and mix. Adjust salt as per taste. Lower the fire and cook until done.
- Serve it with chappatis, and other breads.
