Chilli Chicken

Chilli chicken is a popular Indo-Chinese dish of sweet and spicy flavours. The best thing about it is that it is very quick and easy to prepare. There is a dry version which you can serve as a starter, or a gravy version which can be served as lunch/dinner. My version of this tasty dish does have gravy. It is usually made with chicken wings, but as my children don’t enjoy eating off the bone, I make ours with boneless breast or thigh pieces. You can make vegetarian alternates with paneer, tofu or mushroom as well.

Serves 6

Ingredients

• 1 kg chicken wings (use boneless chicken pieces if preferred)
• 2 tbsp. sunflower or rapeseed oil 
• 1 medium onion (finely chopped)
• 2 tsp cumin seeds
• 2 whole green chillies
• 1 tbsp. fresh garlic paste
• ½ tbsp. fresh ground ginger
• ¼ tsp turmeric
• 2 -3 tsp dhana jeera powder (coriander cumin powder)
• Salt to taste
• 1 tbsp. honey
• 1 tbsp. dark soya sauce
• 2-3tsp cornflour mixed in 1/2 cup water
• Handful of fresh coriander

Instructions  

Firstly heat a little oil in a pan.

When hot add cumin seeds to it and the whole green chillies.

Then add in your chopped onion and fry until transparent.

Next add in your fresh garlic paste, fresh ground ginger, turmeric, very small amount of dhana jeera powder and very little salt.

Fry these spices for a couple of minutes and then squeeze in some honey.

Put in your chicken wings next and then stir everything together.

Cook chicken for a few minutes until its white in colour and then add in a generous amount of dark soya sauce. (I use mushroom soya sauce).

Mix together and then cover the pan, stirring occasionally.

Cook for a further 10-15 minutes until chicken is cooked through.

Stir in your cornflour mixture and cook for few minutes more.

Add in a little more water if you want more gravy.

Garnish with fresh chopped coriander and serve with rice, pitta bread and /or salad.