Chilli Chicken (Dry)

Nowadays...... everyone whose is out to eat with family , friends.. or be just kids..... they just crave to hog some "Chinese Flavours"...... Be it north, south or any part of India... its famous.. and among the dishes...."Chilli Chicken" is the most tasted one i guess... so this time i thought why not i through in some Chinese flavours........Its is very easy to prepare... i prefer chicken with bone......i generally prefer to give a touch of my own taste in any dish i prepare.... So here's my version of "Chilli Chicken".. Hope u ll like it!!!!!! 

Ingredients

Serves - 4-5

Ingredients might look  lengthy... but once u start all goes in with just few minutes....

For Marination

1. Chicken - 500 gms (Cut into small pieces)
2. Egg - 1 (beaten)
3. Cornflour - 3 Tbsp
4. Maida - 2 Tbsp
5. Pepper powder - 1 Tsp
6. Garlic paste - 1 Tsp
7. Ginger paste - 1 Tsp
8. Red chilli powder - 1/4-1/2 Tsp
9. Red Color - a pinch(Optional)
10. Soya Sauce - 2 Tsp
11. Vinegar - 1/2 Tsp
12. Salt - as per taste
13. Oil - for deep frying

For the sauce 

1. Garlic chopped - 1 Tsp
2. Ginger Chopped - 1/2 Tsp
3. Green Chilly slit -  2
4. Dry Red Chiili - 2
5. Onion(very Finely Chopped) - 1 small
6. Onion (Diced) - 5 (Medium) (If large 3 is enough)
7. Spring Onion (Chopped0 - 1 Tbsp
8. Capsicum (Diced) - 1
9. Soya Sauce - 1 Tbsp
10. Red Chilli sauce - 2 Tsp
11. Tomato Sauce- 3 Tbsp
12. Sugar - 1 Tsp
13. Pepper powder - 1 Tbsp
14. Vinegar - 2 Tsp
15. Spring Onion -to garnish
16. Salt - as per taste 
17. Oil - 2 Tbsp

Preparation

• Marinate the chicken with the listed ingredients and keep for atleast  2-3 Hrs/overnight. Deep fry in oil and keep aside.
• In a nonstick pan, heat oil, on high flame throw in ginger, garlic ,green chilly and dry red chilli. Saute for a minute.
• Add finely chopped onions, saute till it turns out nice brown(not burnt).
• Now add dices onions saute for 2-3 minutes, add spring onion and capsicum.
• Add sugar, vinegar and the sauces one by one. Mix well . 
• Now add pepper powder and salt. Mix well.
• Now add the fried chicken and cook covered for 5 minute , till the sauce are well coated on the chicken pieces.
• Garnish with spring onion.

Mathi Peera Vattichathu

Ingredients

1. Sardine ( Mathi) - 1/2 Kg
2. Grated Coconut - 1 cup
3. Shallots (Cheriyaulli) - 1 cup (Do not choped it)
4. Tamarind - 1 lemon size (Soak in a cup of water)
5. Tomato(Cut into 4 pieces) - 2 Medium
6. Green Chilli - 3
7. Turmeric powder - 1/4 Tsp
8. Red Chilly powder - 3-4 Tsp
9. Garlic - 3
10. Ginger - 1 small piece
11. Fenugreek seeds - 1/4 Tsp
12. Mustard seeds - 1/4 Tsp
13. Dry Red chilly - 2
14. Curry Leaves - 2 Sprigs
15. Coconut Oil - 3 Tbsp
16. Salt

Preparation

• Clean the fish and keep it aside.
• Heat oil in a chatti/ sauce pan. Add mustard seeds, fenugreek seeds and dry red chilly. Saute for a minute.
• Add shallots,garlic and ginger to it.Saute till it leave its raw smell. Add turmeric and chilly powder. Mix well for a minute.

• Now add tamarind pulp, tomato and salt. Close the lid and let it boil and cook.
• When tomatoes are cooked , open the lid and add the fish pieces to it. Mix well.Close the lid and cook the fish for 5 minute.
• When the gravy starts to bubble add in the grated coconut and curry leaves to it.Mix well.
• Close and cook for 5 - 10 minutes on slow fire till the gravy becomes thick.

Note:

• You can use any fish for this curry.

Fish in Rich Green Gravy

Ingredients

1. Fish - 500 gms
2. Shallots (Cheriyaulli) - 200gms
3. Tomato - 200 gms
4. Green Chilli - 100 gms
5. Curry leaves -50gms
6. Coriander Leaves - 50 gms
7. Turmeric powder - 1 Tsp
8. Fenugreek seeds - 1 Tsp
9. Dry Red Chilly - 5
10. Kokkam (Kodampuli) - 3 pieces( Wash it cold water)
11. Ginger - 1 small piece
12. Garlic - 8-10
13. Grated Coconut - 50 gms
14. Coconut Oil - 2 Tbsp
15. Water - 1 cup

Tempering

1. Coconut Oil - 2 Tsp
2. Mustard Seeds - 1 Tsp

Preparation

• Clean and de-bone the fish. Cut into required pieces.
• Grind green chilli,curry leaves,coriander leaves and coconut to a fine smooth paste.
• In a manchatti or pan, heat oil, simmer the flame, add fenugreek seeds.when it starts to brown, add shallots and curry leaves.
• Fry well till it leaves the raw smell. Add turmeric powder and stir well.
• Add tomato , kokkam and water to it. Bring it to boil.
• Add salt and fish pieces to it. Cook it with closed lid.
• When fish is halve cooked, add the ground green masala , Cook it. 
• When fish is cooked , remove it from the flame and drizzle little coconut oil on top.
• For tempering, heat 2 Tsp oil and crackle mustard seeds. Pour this on to the curry.
• Serve with hot steamed rice/ chappathi/ ghee rice.

Linking this to Side Dish Mela of Cooking 4 All Seasons