500-600gms. boneless chicken (cut into1-inch cubes) 2 tbsp Soy sauce 1 egg 2 tbsp corn flour / corn starch 5-6 green chilies (finely chopped) 1 tsp garlic paste Salt To Taste 1/2 tsp white pepper powder to taste 1 tsp sugar A pinch of ajinomoto (optional) 2 cups chicken stock / water 1 tbsp cooking oil Oil to fry spring onions for garnishing
Take 1tbsp Soy sauce, 1tbsp corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. Heat oil and deep fry the marinated chicken pieces till golden brown. Now in a separate wok heat 1 tbsp oil and add garlic paste and green chilies and saut� for few seconds. Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce. Add fried chicken pieces to it and cook for few minutes. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes. Serve chilli chicken hot garnished with chopped spring onions. Goes well with Naan (refer to my naan recipe in Rices and Bread), Chappathi, Roti and fried rice.
