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Chilli Chicken With Gravy
Chilli Chicken With Gravy

Before you jump to Chilli Chicken With Gravy recipe, you may want to read this short interesting healthy tips about Your Health Can Be Impacted By The Foods You Choose To Eat.

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By simply following a number of the suggestions above you will find that you can be living a healthier life. Also if you remove all the unhealthy food that you should not be eating anyway, you might find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to chilli chicken with gravy recipe. To make chilli chicken with gravy you need 21 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to cook Chilli Chicken With Gravy:
  1. You need 1 Kg Chicken (Boneless/Skinless Thighs) Cut into small cubes
  2. Prepare 2 Tbsp Soy Sauce (Dark)
  3. Provide 2 Tbsp Vinegar
  4. Take 12 Tablespoons Cornstarch
  5. Get 1 Tsp Salt
  6. Use 1 Tsp Red chilli powder
  7. Use FOR gravy:
  8. Get 1 Inch Fresh Ginger(Thickly Sliced)
  9. Take 1 Tbsp Garlic paste
  10. Prepare 4 Tbsp Hot & Sweet Tomato-Chilli Sauce
  11. Prepare 2 Tbsp Honey
  12. Get 2 Tbsp Vinegar
  13. Use 2 Tbsp Soy Sauce (Dark)
  14. Provide 1 Tsp Red chilli powder
  15. Take 4 Dry Red Chilies (Broken into half)
  16. Use As per taste Salt
  17. Take 4-5 Cups Water
  18. Take 4 Tbsp Cornstarch
  19. Prepare 1 Large Green Bell Pepper (Cut into medium cubes)
  20. Use 1 Large Onion (Cut into medium cubes & flaked)
  21. Use As required Cooking oil for deep frying & for the gravy
Instructions to make Chilli Chicken With Gravy:
  1. Trim the fat from the Chicken. - Cut into very small cubes. - Wash thoroughly. Set aside.
  2. Marinate the chicken with 2 Tablespoons Soy Sauce, 2 Tablespoons Vinegar, 3/4th Cup of Corn Starch, 1 Teaspoon Salt & 1 Teaspoon Red chilli powder. - *The marinade should be thick. The chicken pieces should stick to each other.
  3. Cut the Bell Pepper & Onion into medium cubes. Separate the petals of the Onion.
  4. Heat enough oil in a Wok for deep frying.
  5. Make small to medium sized rough balls & fry on medium heat for 4-5 minutes turning frequently. - Do not overcrowd the wok.
  6. Remove the fried chicken with the help of a slotted spoon & place on a plate lined with absorbent paper towels. - Keep aside.
  7. In the meantime, heat 1 Tablespoon oil in a large skillet or pot. Tip in the broken red chilies. - Sauté the sliced ginger on low heat. - Add the garlic paste. Cook for a minute.
  8. Pour 4 cups of water followed by the rest of the vinegar, soy sauce, salt, red chilli powder, honey & the hot & sweet tomato-chilli sauce.
  9. Let it come to a boil. Reduce heat to low. - Make a slurry by mixing 1/4 cup of cornstarch with half cup water.
  10. Keep stirring constantly to avoid lumps. - (The gravy thickens quickly). - - Add the fried chicken. Followed by the bell peppers & onions. Stir well.
  11. Let it simmer on low heat for about 10 minutes on low heat.
  12. Note: - - 1.The marinade should be thick. The chicken pieces should stick to each other. - - 2.The bell peppers & onions should remain crunchy & retain the colour. - One more cup of water can be added at this stage depending upon the desired consistency of the gravy. - - Serve with piping hot Steamed Rice/Fried Rice/Chowmein.

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