This spicy recipe for Green Chili Chicken is inspired by the Hakka Chinese communities of India.
The Hakka people of China are known to be the gypsies of the Chinese world, migrating to all corners of the globe and opening restaurants that incorporate the regional cuisine.
I introduced a unique type of Asian cuisine last week, Hakka-Indian, with dishes from the Chinese communities that sprouted around Bombay and Calcutta.
West of Calcutta, in the town of Tapa, the Hakka have created a booming industry in the processing of cow hides into leather. Others have opened restaurants.
There's an estimated 50 to 70 million Hakka in the world.
Try out this easy Indian-Chinese dish that provides an ideal blend of both cultures.
GREEN CHILI CHICKEN
Ingredients:
- 2 large onions, chopped
- 1/2 c vegetable oil
- finely chopped ginger, about 2 tbsp or more
- 5 cloves garlic, minced
- 1 tsp cumin powder
- 1 tsp coriander powder
- 6 - 8 chicken thighs, skinned and boned
- Salt and White Pepper
- corn starch for coating chicken
- 5 green chilies, chopped coarsely
- 3 green onions, chopped
- 1/2 c water
- 1 tsp sugar
- 1/4 c soy sauce
- 2 tsp corn starchPreparation:
- 1. Cut up chicken into bite-sized chunks, season with salt and pepper and coat in a dusting of corn starch.
- 2. Fry onions in oil in a wok, until browned and caramelized.
- 3. Add ginger and garlic and fry up, add the cumin and coriander, stir for another 30 seconds or so. Push up on the sides of the wok.
- 4. Add chicken pieces and fry until browned. Then gather the onion mixture into the chicken.
- 5. Add green chilies and green onion. Stir for about 30 seconds.
- 6. In a bowl, blend water, sugar, cornstarch and soy sauce. Toss into the centre of the wok. Remove from heat and stir until it thickens into a sauce. Mix in the chicken into the sauce.
- 7. Serve with steamed rice and steamed or stir-fried vegetables.
The copyright of the article Green Chili Chicken in Indian Food is owned by June Chua. Permission to republish Green Chili Chicken in print or online must be granted by the author in writing.
