Years ago, Chinese immigrants introduced their cuisine in India which later evolved into one of the hugely popular cuisine across the country. The Indo Chinese cuisine is very similar to traditional Chinese but with few tweaks to suit Indian tastes.
This Indo Chinese version of chilli chicken can be put together with just a few ingredients. Boneless chicken pieces are coated in a corn flour batter and then fried to perfection. The fried chicken pieces are then cooked in a sauce full of Chinese spices.
I’ve used spring onions in two ways here – the stalks to garnish the curry and the leaves are cooked in the sauce to impart more flavour.
Prep time: 15 minutes + marinating time
Cook time: 40 minutes
- 300g boneless chicken fillet, cut into small pieces
- ¼ cup corn flour
- 1 small egg, lightly beaten
- 1 tsp ginger paste
- 1 tsp garlic…
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