CHICKEN 65

This is my version of an Indian Chinese gravy which many prefer to have with fried rice or on it's own as a semi dry starter.

INGREDIENTS

500 gm boneless cut to cubes
2 tsp ginger garlic paste
2-3 whole red chillies
4 tbsp curds ( whipped)
2 tsp red chilli powder
8 cloves garlic
2 tsp soya sauce
3 green chillies slit
2 onions diced

10 curry leaves
2 capsicums diced
Salt to taste
1 cup chicken stock
2-3 tbsp corn starch
4-5 tbsp oil

METHOD

Wash and drain the chicken,marinate with a little salt and ginger garlic paste and curds. Marinate for 1-2 hrs. Crush the garlic in mortar and pestle with red chilli powder and a pinch of salt.
Heat oil in a wok.
Add whole red chillies,and diced onions ,curry leaves
Do not cover. After 5-7 mins add the soya sauce and chicken stock. Make a slurry form corn starch and water.
When the chicken gravy comes to a boil add this slurry and mix well.
Adjust salt and thickness.
Serve hot with fried rice or noodles.

and diced capsicum and garlic and chilli paste. Saute for a minute. Immediately add the marinated chicken. Saute well. Keep the flame high.