Sunday, 1 December 2013

Chilli Chicken with Curry Patta - Punjabi Non Vegetarian Food | Punjabi Non Vegetarian Recipes

Chilli Chicken with Curry Patta : 
Chicken cooked with curry leaves and Oriental flavour.

Punjabi Non Vegetarian Foods Recipes


Chilli Chicken with Curry Patta Ingredients:
·         Curry leaves                                                     25-30
·         Green chillies,slit                                               5-6
·         Green chilli paste                                              1 tablespoon
·         Chicken breasts,cut diagonally                       400 grams
·         Vinegar                                                               2 tablespoons
·         Soy sauce                                                           1 1/2 teaspoon
·         Egg,whisked                                                      1/2
·         Salt                                                                      to taste
·         Cornflour/ corn starch                                     3 tablespoons
·         Oil                                                                       2 tablespoons + to deep fry
·         Garlic,finely chopped                                       1 tablespoon
·         Ginger,finely chopped                                      1 tablespoon
·         Vegetable stock                                                 1 1/4 cups
·         Spring onion,roughly chopped                        2
·         Fresh coriander leaves,finely chopped          2 tablespoons 

     
     Chilli Chicken with Curry Patta Making Method:
  •       Mix together chicken, green chilli paste, 1 tsp vinegar, ½ tsp soy sauce, egg, salt and 2 tbsp cornstarch in a bowl. Keep aside for 10-12 minutes to marinate.

  •       Heat sufficient oil in a wok and deep fry the chicken pieces till lightly coloured. Drain on absorbent paper.

  •       Heat 2 tbsps oil in another non stick pan, add garlic and ginger and saute till garlic becomes light golden. Add slit green chillies and curry leaves and saute. Add 1 cup vegetable stock and cook till it comes to a boil.

  •       Mix 1 tbsp corn starch in ¼ cup vegetable stock. Add 1 tsp soy sauce, 1 tsp vinegar, salt, cornstarch mixture to the pan and mix well.Add fried chicken and mix. Add spring onions and coriander leaves and mix well. Transfer into a serving bowl and serve hot.

1 comment:

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