Thursday, July 4, 2013

Chilly chicken gravy(No deep frying) (Serves 4)

Chilly chicken gravy
1. Boneless chicken thighs ½ kg, cut to 1 inch strips
2. Corn flour 1 TBSP
    Red chilly powder 1 tsp
    Black pepper powder ¼ tsp
    Ginger ½ inch, julienned
    Garlic 3 pods, thinly sliced
    Tomato sauce 1 TBSP
    Soy sauce 3 tsp
3. Rice wine vinegar/ white vinegar 1 tsp
4. Onion 2 medium, diced
    Green bell pepper 1 medium, diced
    Green chilly 2 small, slit
5. Salt as needed
6. Oil 1 TBSP
7. Water 1-2 TBSP, to sprinkle while cooking
  • Clean and cut the chicken thighs to 1 inch strips.
  • In a bowl with lid, add the chicken and ingredients numbered 2 and little salt. Combine well to coat the chicken pieces and marinate for at least 2 hours in the refrigerator.
  • Heat oil and sauté ingredients numbered 4 at medium high heat for 10 minutes.
  • Increase heat to high and add the marinated chicken and sauté for 5 more minutes.
  • Reduce flame to low and cook for 30 minutes mixing occasionally. Sprinkle water if necessary.
  • At the end of 30 minutes, it will look like thick semi gravy consistency. Switch off flame and serve with fried rice or plain rice.
Chilly chicken gravy


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