Ingredients
- 300 g boneless chicken cut into bite-sized pieces
To marinate chicken:
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoon soy sauce
- A pinch of salt
- To make the batter:
- ¾ cup corn flour
- Water
- Salt
To make the sauce:
- 2 medium onions cut into cubes
- 4-5 garlic cloves sliced
- 1 small green capsicum cut into cubes
- 6 tablespoon tomato sauce
- 1 and ½ tablespoon soy sauce
- 1 teaspoon chilly powder optional
- Oil
- Spring onions chopped, to garnish
- Any flat bread, rice, or noodles to serve
Instructions
- In a large bowl, combine ginger paste, garlic paste, soy sauce, and salt to make a smooth paste. Use this paste to marinate chicken for about one hour in the refrigerator.
- Meanwhile, in a small bowl, combine together cornflour and water to make a thick batter. Add salt to taste. Set aside.
- Heat oil in a pan. Dip the chicken pieces in corn flour batter. Shallow fry. Set aside.
- Heat oil in a deep pan over medium-high heat. Add garlic and sauté for 1-2 minutes, stirring occasionally. Add onion and sauté for another 3-4 minutes, or until the onion is soft and translucent, stirring occasionally. Add the diced capsicum and sauté again for a minute, or until the capsicum is half cooked. Add soy sauce, tomato sauce, and chilly powder, and stir to combine. Reduce heat to medium-low and simmer for at least 3 minutes. Taste, season with extra salt if needed.
- Serve warm, topped with chopped spring onions.
Nutrition
Serving: 1g | Calories: 371kcal | Carbohydrates: 44g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 53mg | Sodium: 361mg | Fiber: 3g | Sugar: 2g