Its the Chinese new year on Feb 5th, celebrating the year of the pig. On this special day, I dedicate my artwork and a special Indian-Chinese dish to all my Chinese friends. Here’s my rough sketch of an artistic pig and my dish is the Kerala Chilli chicken. HAPPY NEW YEAR! Wishing you all peace and happiness in the new year!
Chilli chicken is a very famous dish in Kerala. It has tons of fresh green chillies which makes it a very spicy dish. I have re-created this dish with less spice but with tons of flavor.
White onions-1 cup diced
Tomato ketchup-2 tbsp
Soy sauce-1 1/2 tbsp
Rice vinegar-1 tbsp
Brown rice syrup-3 tbsp
Kashmiri chilli powder-1 tbsp
Black pepper powder-1 tbsp
curry leaves finely chopped-1 tsp
Boneless chicken breast -5 pieces cut into medium size
Safflower oil and sesame oil together
green onions-1/2 cup
Marinade for the chicken
ginger garlic paste-2 tbsp
soy sauce-1 tbsp
Chickpea flour-1/2 cup
Rice flour-1/4 cup
salt and pepper to taste
1.Marinate the chicken pieces along with the flours, salt, pepper and ginger garlic paste for 30 minutes.
2.Heat a pan and add 2 tbsp sesame oil. Once medium hot, add in the minced garlic, ginger paste and curry leaves. Saute it for 30 seconds and add in diced onions.
3. Saute it until translucent.
4. Now add in kashmiri chilli powder, salt and black pepper powder. Saute for 10 seconds.
5. Now add in the tomato ketchup, soy sauce, rice vinegar, water, brown syrup and mix well. Make a slurry of cornflour with a little water so that it dissolves. Add this to the sauce in the pan. Once thickened keep it aside.
6. Heat a deep pan with safflower oil and sesame oil. Once hot, deep fry the marinated chicken pieces to golden and crispy. Drain it onto a papertowel.
7. Add the crispy chicken to the sauce and mix so that the chicken get coated with the sweet and savory sauce. Add in green onions and mix well. This goes well with ghee rice or fried rice.Enjoy!