I have always been the greatest fan of Indo- Chinese and I do not remember when I started this crush.. Feel like it was there when I was quite small. So whenever I got these from restaurants, I have the history of devouring an awful lot without giving the slightest concern to my bewildered stomach and many a times had ended in throwing up. It must sure have had MSG!(Mono Sodium Glutamate/Ajinomoto) Other wise why should I throw up? So well..."It would be better to prepare that at home" I decided ..and started collecting all Indo-Chinese recipes which came in my way.. This particular recipe is from one of my friends who managed to lure it out from a cook who made it at their home on a special occasion. I skipped only two things from the original recipe and they are MSG(that again!) and yoghurt. (I have already explained why I do not add yoghurt or curd in my previous post, Prawn Biriyani). Still it tasted fantastic.
Coming to the recipe..
Things You Neeed:
- Chicken (with bone or bone less) - 1 kg
- Ginger garlic paste - 1 tbsp
- Turmeric powder - 1/4 tsp
- Red chilli powder - 1 tsp
- Coriander powder - 2 tsp
- Garam masala powder - 1/2 tsp
- Coriander leaves - a bunch, cut into small pieces
- Lemon juice - 2 tbsp
- Corn flour - 2 tbsp
- Maida/ All purpose flour - 2 tbsp
- Egg - 1
- Red food colour (optional) - a pinch
- Salt to taste
- Dark soy sauce - 2 tbsp
- Tomato ketchup - 3 tbsp
- Vegetable oil
Green bell pepper - 1 , sliced into medium sized pieces
Onion, sliced - 1
Curry leaves - 1 sprig
Cut the chicken to small pieces, wash and drain. Mix it well with all the ingredients from 2 to 13 and keep for atleast one hour in the marination. Heat a wok and add oil to it .Put the chicken in it and fry until reddish brown.Take out from the oil and drain on a kitchen towel. Immediately transfer it to another vessel. Now fry the onions, green pepper and curry leaves in the same oil just for a couple of minutes and add it over the fried chicken. Add the sauces over it when the chicken is still hot and mix well. Serve hot with rice or chapattis or with noodles.