Saucy Indo-Chinese Coriander Garlic Chicken

There's definitely something about the fusion of Indian ingredients with Chinese delicacies. Something that makes one wants to go back for more than one serving. And, that's exactly what happened to me when I ate this dish at an Indo-Chinese restaurant. The combination of a garlic-y sauce with lots of fresh corainder all done up into a gulp-me-down chicken gravy cannot be resisted by a die-hard Indo-Chinese food fanatic like me!

A few days after we devoured this, I began getting haunted by the flavours - almost as if they continued to linger over my tastebuds, daunting me. I simply had to try making my version of the same at home - and soon! So, I did and here it is, just for you!

So, quickly prepare yourself some fried rice to go with this and lay the table for a hearty meal!

Ingredients

1/2 lb Chicken, washed and cut into bite sized pieces

10 cloves of garlic, peeled and finely chopped

2 tbsp garlic paste

2 tbsp ginger paste

1 Cup Coriander, washed and finely chopped (use the stems, too)

2-3 Red Chillies, diagonally sliced (Add more if you like to intensify the heat)

1/2 Cup Green bell peppers, cut into 1 inch squares

1/2 Cup Red bell peppers, cut into 1 inch squares

1/2 Cup Onions, diced into 1 inch cubes

2-3 tbsp Soy sauce

1/2 tsp Vinegar (White, distilled)

1/4 tsp Chillie Garlic Sauce (optional)

1/2 tsp corn flour

1/2 tbsp corn flour dissolved in 1/2 cup water (Yes, I know I said Corn flour just before this. I mean you keep aside both)

3 tbsp of oil (I've used Corn oil. You could use Sesame or Olive oil for added flavour)

And, of course, some salt to taste! (You can use ajinomoto instead)

Method

- Marinate the chicken in about 2 tbsp of soy sauce and set aside for half an hour

- Heat about 1.5 tbsp, and add the marinated chicken

- Fry until the pieces are sealed. This means they should all turn white from the outsides, but need not be cooked through

- Now, sprinnkle the 1/2 tsp of corn flour and fry the chicken for about 2-3 minutes

- Turn off flame and pick out the chicken pieces and drain on a kitchen towel/tissue

- Turn the flame back on, add the remaining 1.5tbsp of oil and let heat

- Toss in the finely chopped garlic and red chilles and stir for a few seconds

- Add, ginger paste and garlic paste and fry further for another couple seconds

- Now, add the cubed onions and fry until they begin to sweat

- Toss in the peppers and stir fry over medium-high heat. Do not overcook your veggies. Let them remain a little crisp since you will be boiling the gravy in the end. Noboby likes over-cooked, soggy vegetables in Chinese food!

- Lower the flame, toss in the remaining soy sauce, chillie garlic sauce (optional), and vinegar

- Stir for a few seconds and pour the stock/water

- Increase the flame back to high and slowly, carefully add the semi-fried chicken pieces

- Once the gravy begins to boil, add salt/ajinomoto

- Cover with a vented lid  and cook on a medium flame until the chicken is cooked through

- Now, pour the corn flour dissolved in water and stir continuously. This thickens the gravy

- Pour the prepared gravy into a serving bowl and garnish with fresh coriander, red chillies and julienned peppers

- Serve piping hot

Makes about 4 servings.