This is an Indo Chinese recipe.
Ingredients A
550gm boneless chicken meat, cut into smaller sizes
2 tsp dark soy sauce
2 tsp sweet paprika powder/chili powder
1/2 cup plain flour
1/4 cup corn flour
1 tbsp ginger garlic paste
1/4 tsp black peppercorn powder
1 egg
salt to taste
Mix well Ingredients A and marinate for 15 mins. Deep fry chicken in hot oil until golden brown. Dish out.
Ingredients B
3 dried red chilies, whole
1/2 cup cashew nuts
1 capsicum, sliced into desired shape
1 medium size onion, quarter and break into pieces
1 tbsp ginger garlic paste
2 tsp dark soy sauce
2 tsp chili paste/chili boh
1/2 cup tomato sauce
2 tsp sugar
salt to taste
chopped coriander leaves
chopped spring onions
Heat 2 tbsp oil in a skillet, add in whole dried chilies, followed by cashew nuts, stir fry until nuts are golden brown, then add in onions and stir fry further. Once the onions soften, mix in ginger garlic paste, saute until aromatic. Add chili paste, soy sauce, capsicum and stir fry further. Then mix in tomato sauce, sugar and salt to taste. Sprinkle water if sauce too dried. Leave to cook for a while until capsicum softens, finally mix in fried chicken pieces. Mix well to combine. This dish is dried without gravy. Throw in chopped coriander leaves and spring onions. Taste and adjust seasoning. Dish out and serve with white rice.
Ingredients A
550gm boneless chicken meat, cut into smaller sizes
2 tsp dark soy sauce
2 tsp sweet paprika powder/chili powder
1/2 cup plain flour
1/4 cup corn flour
1 tbsp ginger garlic paste
1/4 tsp black peppercorn powder
1 egg
salt to taste
Mix well Ingredients A and marinate for 15 mins. Deep fry chicken in hot oil until golden brown. Dish out.
Ingredients B
3 dried red chilies, whole
1/2 cup cashew nuts
1 capsicum, sliced into desired shape
1 medium size onion, quarter and break into pieces
1 tbsp ginger garlic paste
2 tsp dark soy sauce
2 tsp chili paste/chili boh
1/2 cup tomato sauce
2 tsp sugar
salt to taste
chopped coriander leaves
chopped spring onions
Heat 2 tbsp oil in a skillet, add in whole dried chilies, followed by cashew nuts, stir fry until nuts are golden brown, then add in onions and stir fry further. Once the onions soften, mix in ginger garlic paste, saute until aromatic. Add chili paste, soy sauce, capsicum and stir fry further. Then mix in tomato sauce, sugar and salt to taste. Sprinkle water if sauce too dried. Leave to cook for a while until capsicum softens, finally mix in fried chicken pieces. Mix well to combine. This dish is dried without gravy. Throw in chopped coriander leaves and spring onions. Taste and adjust seasoning. Dish out and serve with white rice.
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