A CULINARY TALE – ‘CHILLI CHICKEN’

Growing up, we ( my two sisters and I ) would always admire our mom cook in the kitchen. As much as my mom loves cooking, she is indeed a great cook. Her passion for cooking took her places like culinary school and I guess it is from her that we all get our cooking genes. Both my sisters are culinary divas and talking about my cooking skills: so I’ll let my husband answer that- whomp whomp !

I was quite definitive from day one of my preference for cooking delicacies over everyday cooking. Everyday cooking never lured me much,  and I always enjoyed cooking delectable over-the-top dishes. This quest for top-notch cooking made me try a very popular indo-chinese dish : CHILLI CHICKEN. Originally my cousin’s recipe, this was the first palatable item that I learned to cook back in high school. Circling back to sixteen years ago, this recipe still remains a favorite in my family and I would now like to make it popular in your household. So lets get this cooking.

This is a milder preparation dryer version, feel free to adjust the head index to your taste.

 Marinate for a couple of hours, at least!

 Now take some oil in a heavy-bottomed pan, add the marinated chicken, salt to taste and cook till thoroughly cooked and fried and oil starts to separate. The actual recipe calls for deep frying the chicken, but I choose to make it a little less unhealthy.

 In the same pan add some more oil. Add all the chopped ingredients and the sauce mix. Stir fry till the raw flavor fades. Now add chicken, more sauce if you like, cover and let cook for some more time.