I had a few friends over for lunch on Sunday. Wanted a simple menu and so it was – Thai red curry (seafood), Pepper chilli chicken and Salted caramel sundae. I’ve made the Thai red curry multiple times before, but always with chicken – still trying to forget about the time I used sabut chillies instead of Kashmiri ones and set everyone’s tummies on fire. This time it was with fish and prawns. I’ve also made various kinds of pepper chicken and chilli chicken. This one’s a quick version. Do give it a go.
Boneless chicken thighs – 6 (cut into bit size pieces)
Ginger paste – 1 tsp
Garlic paste – 1 tbsp
Brown (or white) – 1 tsp
Salt to taste
(Marinate chicken with above ingredients for a couple of hours or overnight)
Onions – 2 med (chopped)
Garlic – 3 large pods sliced
Green chillies – 3 (cut into big pieces)
Whole black pepper – 1 tbsp crushed
Soy sauce – 1 tbsp
Sesame oil/regular oil – 2 tbs
Regular oil – enough to shallow fry the chicken
1. Shallow fry the chicken pieces in oil and set aside.
2. Saute garlic, chillies and onions in sesame oil (or regular sunflower oil), till onions are translucent.
3. Add the soy sauce and a pinch of salt.
4. Toss the chicken pieces along with the pepper into this and mix well.
You could garnish it with spring onions if you’d like. I didn’t. Works great as an appetizer or even as filling for a roll!