Directions

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  1. Cut the chicken into small cubes
  2. Marinate the chicken in salt, pepper, sugar, soy sauce, cornflour (1 tsp each), and egg for at least 30 minutes.
  3. Measure out all the seasoning (chili sauce, ¼ tsp black pepper, ¼ tsp salt, 2 tbsp soy sauce, 1 tsp lemon juice, 1 tsp sugar, 1 tsp red chilli powder) in a bowl and mix well.
  4. In a pan heat oil and fry the chopped garlic.
  5. Add the marinated chicken and cook uncovered on medium flame till it’s tender and all water has dried out.
  6. Add green chillies, spring onions, seasoning, and stock. Cook covered on low-medium heat for 15-20 minutes.
  7. Dissolve the cornflour in water in a separate bowl and slowly stir into the pan stirring constantly.
  8. Cook uncovered on medium heat for 5 minutes (until the cornflour thickens up the curry a bit).
  9. Add coriander leaves and remove from heat.
  10. Add 2 tbsp of chilli oil.
  11. Serve with Egg Fried Rice.

 

Note

  1. In step 4, if you don’t mind greasy food, you can deep fry the chicken in a wok till light brown and then add in Step 7.