Healthy Stir Fry Chilli Chicken in a Gravy

On a very chilly night, my son wanted to eat something really delicious chicken dish. Instead of going to a restaurant, why not make something at home ? Oh yes! He asked for Chilli Chicken. It is the junkiest of all, but I chose to make it a little healthier version. I used lemon juice instead of vinegar and

I did not deep fry the chicken pieces as it is done in restaurants.
So, here comes the recipe I created , hoping that you to will read, prepare at home , enjoy and post the photos here !

To Marinate the Chicken :
Boneless Chicken - 1 lb cut into 1 inch pieces
Chilli Sauce - 1 tbsp
Salt - 1/2 tsp
Corn Flour - 2 tbsp

For the Sauce :
Lemon juice - take juice of 1/2 lemon or 1 tbsp (substitute for vinegar)
Tomato Ketchup - 2 tbsp
Soy Sauce - 1/2 tsp

For the Gravy :
Onion - 1 large cut into thick slices
Green Capsicum - thick slices
Green Chillies - as per your taste cut in to long halves and deseeded (I have used 4 )
Ginger - 1 inch piece, peeled and crushed
Garlic - 3 large pods, peeled and long slices
Water - 1 cup
Oil for cooking - 2 tbsp

Now,
1. Marinate the chicken with all the ingredients and keep aside for 15 - 30 minutes.
2. Mix all the ingredients for sauce in a bowl and keep for later use.
3. Heat 1 tsp oil in a large skillet and add the green chillies, ginger, garlic and saute.
4. Keep sauteing until they turn brown. Now add the onion and capsicum slices, saute in high heat
so that they retain their crispiness , but turn brown. Remember that we do not add salt here.
5. Now add the marinated chicken and saute well until the raw snell goes.
6. Now , add water and close the lid and let it cook for 5 minutes.
7. Now add the sauce , mix well and cook for another 5 minutes.
8. The gravy will look thick and well blended with the chicken.
9. Garnish with spring onion and serve .

Comments

Significance of Pillayar Nonbu

Pillayar nombu is a nombu celebrated exclusively by Naattukkottai Nagarathars. This post is intended for young chettiar couples living far from their families, who want to know about this nonbu and celebrate it at home. The significance of performing this nombu, is that we pray to Lord Ganesha, requesting him to remove all the obstacles in our life. I have heard that there are 3 versions of the story behind this nonbu. I am sharing the one that my mom has told me... A teenage girl was ill-treated by her step-mother. On karthigai deepam day, this step-mother's diamond ring was missing and she accused this girl of stealing her ring. This girl went to a pillayar temple and prayed to Lord Ganesha that she will prove herself as innocent and find the ring. So she started saying her prayers to Lord Ganesha, by removing one thread a day from her cotton saree for 21 days. She promised to the God that, when she proves her innocence, she will make the number of threads she has on that day as...

Gram flour Halwa (kadalai maavu alvaa)

Happy Diwali to all Readers !! I am going to give the recipe of Gram Flour Halwa Ingredients : Gram Flour (Besan) - 1 cup (sift before using) Sugar - 1 cup Ghee - 2 or 3 tbsp Crushed Almonds - 2 tbsp Water - 1/4 cup Kesar / orange colour- 2 drops 1. In a thick bottomed pan, heat the ghee and fry the gram flour well, till the raw smell goes. 2. After the raw smell of besan goes, add sugar to it and mix. 3. Immediately add the water and mix the besan well without lumps. 4. After it changes colour and is cooked, add the crushed almonds and kesar colour and mix. 5. Now add 1 tbsp ghee to the mixture and keep mixing. 6. When the halwa does not stick to the pan, transfer it to a plate greased with oil or ghee. Instead of serving this halwa with spoon or trying to cut into pieces (which is difficult), you can make small balls out of it or wrap it in butter paper , like we do for badam halwa . Happy Diwali once agai...

Homestyle Mutton Kuzhambu

I am going to share the recipe of my homestyle mutton kuzhambu. Ingredients Goat meat - 250 gms, cut, washed and marinated with little salt and turmeric powder Shallots (chinna vengayam) - about 10 pieces Ginger - 1 inch piece, peel the skin and chopped into small pieces Garlic - 5 cloves, peeled Tomato - 1 medium size, cut into large pieces Coriander powder - 4 tbsp Turmeric powder - 1/2 tsp Salt to taste Cooking oil - 2 tbsp ( I used Canola oil) Water - 1 1/2 cups Curry leaves - few Whole spices - Cinnamon - 1 and 1/2 inch piece, cloves - 2, Bay leaf - 1, black peppercorns - 1/2 tsp, fennel seeds - 1/2 tsp, whole red chillies - 3 medium In a pressure pan, heat 1 tbsp oil. Then add the whole spices and fry until they crackle. Then add the shallots, garlic and ginger and saute well. Then add the tomatoes, salt, and turmeric powder and saute for 1 mintue and switch off the stove, Let this cool down and then grind it into a fine paste, by adding about 1/4 cup...

Payasam /Chilled Summer Drink

The weather is getting better and who will say NO to a refreshing chilled payasam... Let's get started.. Ingredients (Serves 5) Milk - 2 1/2 cups Water - 1/2 cup Saffron - few strands (optional) Cardamom powder - 1/2 tsp Raw rice - 1 tsp Almonds - 10 nos Light brown sugar - 1/4 cup Ghee / clarified butter - 1 tbsp Nuts and raisins of your choice to garnish. Soak the almonds, rice and the saffron strands in 1/2 cup of hot water for about 10 to 15 minutes. Remove the skin from the almonds. Using a blender, grind the soaked almonds, saffron strands and the rice into a fine paste by adding 2 tbsp of the water that we used for soaking. Then add the remaining water into the blender, mix well and keep aside. In a saucepan, heat the milk. Once bubbles start forming around the edges of the pan, pour the almond and rice mixture. From now on, you have to stir continuously to avoid burning at the bottom of the pan. The mixture will start thickening. Now turn the heat to low and ad...

Pillayar Nombu ellai maavu

Pillayar Nombu is celebrated in honour of God Pillayar (Ganesha) by the Chettiars on the 21st day after the Thirukkaarthigai Deepam, when Sashti Thithi and Sadayam (also called Shatabhisha) Nakshathra come on the same day. In US, it comes on Dec 26th, 2014. To make the ellai maavu , you will need Raw Rice - 1 cup Jaggery grated - 1/2 cup To prepare the rice flour, first soak the rice in water for 2 to 3 hours. Then drain the water and spread it on a paper towel or white cloth and let it dry for 20 minutes. Now, the when the rice is still wet, grind it in a mixie , into a powder. Sieve it and collect the coarse powder and grind it again and seive it. Repeat this until very less coarse powder is left. In a pan, put the jaggery and add 2 tbsp of water and heat it until the jaggery dissolves completely. Now, sieve i...

DEVAKOTTAI SAMAYAL ARAI

Search This Blog