Chilli chicken gravy

Chilli chicken gravy

A flavorful and spicy Indo-Chinese chicken dish in a delicious gravy.

Ingredients (4 servings)
1
Ingredient: Boneless chicken
Quantity: 500g )
Preparation: cut into bite-sized pieces
2
Ingredient: Capsicum (bell pepper)
Quantity: 1 )
Preparation: cut into cubes
3
Ingredient: Onion
Quantity: 1 )
Preparation: sliced
4
Ingredient: Green chilies
Quantity: 2 )
Preparation: slit
5
Ingredient: Ginger
Quantity: 1-inch piece )
Preparation: finely chopped
6
Ingredient: Garlic
Quantity: 6 cloves )
Preparation: minced
7
Ingredient: Soy sauce
Quantity: 2 tablespoons
8
Ingredient: Tomato ketchup
Quantity: 2 tablespoons
9
Ingredient: Vinegar
Quantity: 1 tablespoon
10
Ingredient: Red chili sauce
Quantity: 1 tablespoon
11
Ingredient: Corn flour
Quantity: 2 tablespoons
12
Ingredient: Water
Quantity: 1 cup
13
Ingredient: Oil
Quantity: 3 tablespoons
14
Ingredient: Salt
Quantity: to taste
15
Ingredient: Spring onion
Quantity: 2 tablespoons )
Preparation: chopped (for garnish)
Nutrition / 100 g

Calories: 165
Protein: 15g
Carbohydrates: 12g
Fat: 6g
Cholesterol: 38mg

Preparation

1
In a bowl, combine soy sauce, tomato ketchup, vinegar, red chili sauce, and corn flour. Mix well to make a smooth paste.


2
Marinate the chicken pieces with half of this sauce mixture. Let it sit for at least 20 minutes.


3
Heat oil in a pan or wok over medium heat. Add sliced onions and sauté until they turn translucent.


4
Add chopped ginger and minced garlic. Stir-fry for a minute until the raw aroma disappears.


5
Add the marinated chicken pieces and cook on medium-high heat until they turn golden brown from all sides.


6
Add the cubed capsicum and slit green chilies. Stir-fry for a couple of minutes.


7
Pour in the remaining sauce mixture and mix well with the chicken and vegetables.


8
Add water and season with salt. Stir well and let the gravy come to a boil.


9
Reduce the heat to low and let the gravy simmer for about 5 minutes until it thickens.


10
Garnish with chopped spring onions and remove from heat.


11
Serve hot with steamed rice or fried rice.