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Tender, crispy chicken pieces tossed in a luscious, savory garlic sauce. This Indo-Chinese favorite is packed with flavor and comes together quickly for a perfect weeknight meal with noodles or fried rice.
For 4 servings
Marinate the Chicken
Fry the Chicken
Prepare the Gravy Base
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Tender, crispy chicken pieces tossed in a luscious, savory garlic sauce. This Indo-Chinese favorite is packed with flavor and comes together quickly for a perfect weeknight meal with noodles or fried rice.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 361.47 calories per serving with 43.37g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Stir-fry Vegetables and Add Sauces
Create and Thicken the Gravy
Combine and Serve
Replace chicken with 400g of paneer cubes or firm tofu. Coat the paneer/tofu in the cornflour batter and shallow fry until golden before adding to the gravy.
To make a dry appetizer version, reduce the chicken stock to 1/4 cup and the cornflour slurry to 1 tsp mixed with 2 tsp water. This will create a thick sauce that just coats the chicken pieces.
Increase the amount of green chilies and red chili sauce. You can also add a teaspoon of Sriracha or a pinch of red chili flakes along with the other sauces for extra heat.
Add sliced mushrooms and baby corn along with the onions and capsicum for more vegetables and texture.
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
This dish contains garlic and ginger, both renowned for their health benefits. Garlic's active compound, allicin, has antibacterial properties, while ginger is a powerful anti-inflammatory agent, together helping to support a healthy immune system.
Capsicum (bell pepper) is packed with Vitamin C, a potent antioxidant that supports skin health and immune function. Onions also contribute valuable antioxidants and nutrients to the dish.
A standard serving of approximately 1 cup contains around 450-550 calories. The final count can vary based on the amount of oil absorbed during frying and the specific brands of sauces used.
It is a delicious but indulgent dish, moderately high in calories, sodium, and fat from the fried chicken and sauces. To make a healthier version, you can pan-sear or air-fry the chicken instead of shallow-frying and opt for low-sodium soy sauce.
Yes, it's easy to adapt. Replace the all-purpose flour in the marinade with an equal amount of cornflour or rice flour. Most importantly, use a certified gluten-free soy sauce, such as tamari.
This dish pairs exceptionally well with classic Indo-Chinese sides like vegetable fried rice, egg fried rice, hakka noodles, or even simple steamed jasmine rice to soak up the delicious gravy.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Be aware that the chicken will lose its crispiness. Reheat gently in a pan over medium heat or in the microwave until warmed through.
Lumps usually form if the cornflour slurry is added to a liquid that isn't boiling, or if it's not stirred continuously as it's being poured in. Ensure the gravy is at a rolling boil and whisk constantly as you add the slurry.