A long time ago, I had posted my Chilli Chicken recipe, which was more of a dry, appetizer kind of recipe. It was amazing with Rotis and on its own, but with rice as an accompaniment, it seemed a little too dry. So I made it into a curry version following the general Indian-Chinese cooking fundamentals. Without much blah, here it goes:
4 boneless skinless chicken breasts---cut into bite sized pieces
For Chicken Marinade:
3 tbsp soy sauce
1 tsp fresh ginger paste
2 tbsp corn starch
Other Ingredients: 2 tbsp each of fresh ginger and garlic, minced
3 stalks of green onion--the tops and bottoms separately chopped
1 med red onion---cut into thin strips
Bell Peppers or Capsicums---3 large, cut into strips
Cilantro---1/4 cup finely chopped
Green chilies (Thai or Indian. If using Serranos, use half the number mentioned here)--- 7-8, chopped
Oil--- to roast the chicken + 2 tsp
1 tbsp soy sauce
1 tbsp white vinegar
1 tsp sugar
1 tsp garam masala
salt and pepper
2 cups of chicken/vegetable stock
2 tbsp corn starch
4 tbsp cold water
Mix the marinade ingredients in a large bowl, with a whisk.
Now throw in the chicken cubes into the batter and mix gently to coat. Let marinate for 30 mins, in the fridge.
Grease a nonstick skillet or omelet pan with 1 tsp of oil and brown the chicken pieces on both sides, in medium heat. It will take very less time. Do it in batches if needed, and keep warm.
Now in a Non Stick saute pan, heat 2 tsp of oil and saute the minced ginger and garlic. When they are tender and aromatic, add the red onion and bell peppers. Cook the bell peppers until tender, then add the green onion bottoms and green chilies. Reserve the tops for garnish. Cook for a minute and add the soy sauce. Finally add the chicken, and toss gently to mix.
Add the veg/chicken stock, sugar and vinegar. Stir once again and cover with a lid. Bring to a boil. Cook until chicken is cooked all the way through. Add some fresh ground pepper and the garam masala and stir to mix. Check salt and seasonings.
Mix the corn starch in the cold water well, and pour it on the boiling stock. Stir. You will see the sauce thickening up. When the gravy becomes glossy and is smooth, (about 2 mins) switch the heat off.
Garnish it with chopped cilantro and reserved chopped onion tops. Serve hot on top of rice. Enjoy!