It has been a long time since I visited my parents (almost three years). With the pandemic still around and my health issues, I could not travel with my little one, so my parents are visiting us right now. With my mom around me, I am chilling like I have not in years. I will write about it all in another blog. This blog is about my favourite chicken curry made by Mom. I asked her if I could share her recipe on my blog and she was elated. So, here goes the recipe.
Boneless chicken cubes 1 kg
Lemon juice 1 tablespoon
Black pepper ground 1 teaspoon
Corn flour powder 2 tablespoon
Onion 4 medium sized cut into cubes
Bellpeppers 2 cut into cubes
Ginger and garlic paste 1 tablespoon
Tomatoes 4 pureed
Tomato ketchup 2 tablespoons
Dark soya sauce 1 tablespoon
Salt 1 tablespoon
Turmeric 1 teaspoon
Green chillies finely chopped 1 tablespoon (optional)
Cooking oil 1/2 cup
In a large bowl pour the chicken cubes, add lemon juice and ground black pepper, mix everything, cover and keep aside for 30 minutes.
After 30 minutes, add corn flour powder, salt and turmeric and mix again.
Now, take a wok, and pour in four tablespoons of oil. Turn on the heat and fry the marinated chicken cubes in two batches until the pieces turn golden brown. You can also savour the chicken pakodas right now at this stage. But I suggest you try some of these out (with or without a dip) and keep the rest of the pakodas for the curry.
Keep the pakodas aside. Now, heat the wok again, add 1 teaspoon of cooking oil, add the onion and bellpeppers and stir fry and keep aside. Now add another teaspoon of oil and let it heat and add ginger and garlic paste and tomato puree. Add salt. Let it cook for a good 10 minutes until the raw smell of ginger and garlic goes away. Now add the fried chicken pakodas. Mix well and add 1/4 cup of water. Cover andook for 5 minutes. Add the stir fried onions and bellpeppers (and the finely chopped green chillies if you like a spicy curry). Mix well and lower the flame. Add tomato ketchup and soya sauce. Mix everything together and simmer for five minutes. Sweet and sour chicken curry is ready to eat.
This curry is best paired with fried rice loaded with vegetables and shrimps (that is what we usually do). But you can also pair it with brown or white rice or any kind of flat bread. Please do try this out and let know if you liked it! 🙂