The
tangy freshness of ginger and its light spiciness, makes it ideally suited for
a range of dishes, from sweets to savory. It can be a dominant flavor in
a dish. I love adding it in tea and it can also be infused in milk.
The
recipe what I’m talking about is my version of ginger chicken….a spicy & sweet flavored
chicken curry served with fried rice. This makes for a most tempting meal. This
appetizing dish has its roots in China and hence I am using soy sauce.(Just
joking) This is a typical Indian non-veg dish with the influence of Chinese
cooking. I like the taste of the ginger chicken that’s why I like to add it in
my blog. Ginger chicken doesn’t mean you add lots of ginger it’s just a name
and as you will see its different Enjoy it with fried rice or Parathas (Indian
bread).
Ingredients :
- 500 gm chicken cut into medium pieces.
- 1/4 cup oil.
- 4 green chilies cut in circles.
- 300 gm onions thinly sliced.
- 8 whole byadgi chilies or Kashmiri red chilies.
- 1/2 tsp turmeric powder.
- 2 tomatoes or 1 cup tomato puree.
- 1 tsp minced garlic.
- 1/4 cup finely chopped spring onion leaves or coriander leaves.
- Salt to taste.
- 2 tsp soy sauce.
- 1 tsp sweet chilly sauce.
- 10 gm jaggery .
- 1 tsp ginger paste.
- Wash the chicken pieces well & keep aside.
- Soak the red chilies in hot water for 1/2 an hr & grind to a fine paste.
- Marinate the chicken pieces in 1 tsp soy sauce,1/2 tsp sweet chilly sauce,1/4 tsp turmeric powder, 1 tsp red chilly paste,ginger paste & a pinch of salt for 1 hr.
- Heat the oil in a pan add the sliced onions & fry till brown,remove from oil on to tissue paper when cool grind to a fine paste keep aside.
- In the same pan (in which the onions where fried & the left over oil) add the green chilies, garlic & saute for a sec.
- Add the marinated chicken & fry well till light brown.
- Add the chilly paste & 1/4 turmeric powder & fry till the raw smell goes add the tomato puree & cook till the oil oozes out next add the jaggery & rest of the soy sauce,sweet chilly sauce,salt to taste, 1 cup water & let it boil, cover with a lid & cook on medium flame till the chicken is tender & the gravy is thick.off the flame.
- Garnish with spring onion leaves or coriander leaves. Serve hot.
