Tuesday, August 6, 2013

Chilli Chicken

This Chilli Chicken is joining the rest. The rest of the Chinese or Indo-Chinese style chicken recipes I have already shared (Chinese Black Vinegar Chicken). More or less right? Chinese or Indo-Chinese style cooking? How different or what can be different for the ingredients, maybe some changes here and there, otherwise, its soy sauce, garlic, ginger, dried chillies (Honey Chilli Chicken, Sesame ChickenSweet Chilli Chicken & Chinese Herbal Chicken Soup) or those other required or sort of we tend to reach out to ingredients. Other than that? You tell me. Now, lets get going to making this Chilli Chicken. Chicken (Salted Egg Chicken, Chicken Kebab, Chicken Chop, Baked Cornflakes Chicken) and chillies (Chilli Lime Fish, Sichuan Chilli Prawns, Crispy Chilli Fish & Chilli Clams) obviously are the main highlight and we are going to use chicken fillet or only the meat or flesh. Plus cashew nuts for crunch and bite, oh, I also decided to add potatoes and like I have already told you earlier, the rest of the Chinese ingredients like ginger, garlic, shallots and soy sauce (Cashew Masala Chicken, Curried Roast Chicken, Chicken Varuval & Baked Lemon Chicken).

500g chicken fillet - cut into bite sizes
200g roasted/fried cashew nuts.  
2 medium size potatoes - boiled, cubed into medium size pieces and fried (without the skin)
1 inch ginger - chopped
5 garlic - chopped
4 shallots - chopped
5-6 dried red chillies - snipped into smaller pieces
1 tbsp dark soya sauce
1 tbsp light soya sauce
1 tsp sugar
4 tbsp oil
Black pepper and salt (if needed) for taste

When oil is heated, sauté ginger, garlic, shallots and dried chillies.
Add chicken and cook for a couple of minutes.
Pour in dark sauce, light sauce and season with salt (if needed) and pepper.
Continue to cook till chicken is tender and sauce thickens.
Add cashew nuts and potatoes.
Stir all in and remove from heat.
(Optional: garnish with coriander leaves)

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