Garlicky Chilly Chicken

It is a recipe born out of availability. I had some garlic powder sitting idly and thought why not? I also had some piriyan chilly which I now substitute for the Kashmiri chilly. Though the color is not as good as that of the Kashmiri chilly, a good amount does bring out a fair color, while the heat is minimum.

Garlicky Chilly Chicken

Ingredients

1. Chicken - 500 gms (I used chicken breast, cubed)
2. Garlic powder - 1 tbspn
3. Corn flour - 2 + 1 Tbspn
4. Onion - 2 medium, chopped into cubes
5. Capsicum - 2 medium, chopped into cubes
6. Soya Sauce - 1 + 1 Tbspn
7. Hot Sauce - 1 Tbspn
8. Tomato Sauce - 4 Tbspn
9. Coriander leaves - a small bunch
10. Kashmiri chilly powder - 2 Tbspn
11. Garlic and Ginger- 1 Tbspn - finely chopped

Method

Mix the garlic powder, 2 tablespoon of corn flower, 1 tablespoon of Soya Sauce and marinate the chicken in this as long as you can. I did it for less than 30 minutes. Once marinated, fry the chicken until light brown. I did not deep fry it but used only a tablespoon of oil. Set it aside.

Fry the ginger and garlic until light brown in color. Saute the onion and capsicum in high flame for 2-3 minutes. You can saute the capsicum separately to retain the color and add it towards the end. 

Add the sauces (Soya Sauce, Hot Sauce and Tomato Sauce). Stir it well and add the fried chicken. Saute for a few minutes if you have't deep fried it. Now mix 1 tablespoon of corn flower to one and half cup of water and add it to the sauteed mix.Let it boil until the sauce has thickened to your liking. Add the coriander leaves and enjoy!