No Fry Chilli Chicken
Servings – 2 – 3
INGREDIENTS
Chicken – 630 grams
Water – 200 milliliters
Salt – 1/2 teaspoon
Vinegar – 2 teaspoons
Oil – 1 tablespoon
Onions – 160 grams
Bell pepper – 160 grams
Oil – 1 tablespoon
Oil – 1 tablespoon
Garlic – 1 1/2 tablespoons
Ginger – 1 tablespoon
Green chili – 1 tablespoon
Salt – 1/2 teaspoon
Green chili sauce – 2 tablespoons
Ketchup – 60 grams
Soy sauce – 1 tablespoon
Water – 200 milliliters
Corn flour – 2 tablespoons
Chicken stock – 70 milliliters
Spring onions – for garnishing
PREPARATION
1. Take a pressure cooker, add 630 grams chicken, 200 milliliters water, 1/2 teaspoon salt, 2 teaspoons vinegar and cover it with lid.
2. Cook until you hear 1 whistle.
3. Open the lid and remove it from heat.
4. Heat 1 tablespoon oil in a skillet, add 160 grams onions and fry till translucent.
5. Add 160 grams bell pepper and mix it well.
6. Cook for 5 – 7 minutes on medium heat.
7. Remove it from heat and keep aside.
8. Heat 1 tablespoon oil in a another skillet, add the boiled chicken and mix it well.
9. Cook until it turns golden brown in color.
10. Remove it from heat and keep aside.
11. Heat 1 tablespoon oil in a another skillet, add 1 1/2 tablespoons garlic, 1 tablespoon ginger and stir well.
12. Then, add the cooked veggies and mix it well.
13. Add 1 tablespoon green chili, 1/2 teaspoon salt and mix it well.
14. Add 2 tablespoons green chili sauce, 60 grams ketchup, 1 tablespoon soy sauce and mix it again.
15. Cook for 3 – 5 minutes on medium heat.
16. Now, add 200 milliliters water and mix it well.
17. Bring it to a boil.
18. In a bowl, add 2 tablespoons corn flour, 70 milliliters chicken stock and mix it well.
19. Pour the mixture into a skillet and mix it well.
20. Bring it to a boil.
21. Now, add the cooked chicken and mix it well.
22. Cook for 5 – 7 minutes on medium heat.
23. Remove it from heat.
24. Garnish with spring onions.
25. Serve hot.
Recipes