• Kerala Chilly Chicken Panchamirtham


    Chicken - 1 Kg ( Boneless and skinless, cut into small cubes)
    Green Capsicum  -  1 (diced into small cubes) 
    Spring Onions  - 1/2 cup (chopped)
    Onion - 2 ( medium size, chopped)
    Green Chillies - 2 (large , chopped )
    Ginger - 1 Tbsp (cut into small pieces) 
    Garlic - 1 Tbsp (cut into small pieces) 
    Red Chilly Powder - 1 tsp
    Black pepper Powde - 1 tsp
    Tomato Sauce  - 3 Tbsp
    Hot and Sweet Sauce Chillie sauce - 2 Tbsp
    Soya Sauce  - 1 Tbsp
    Sat- 1 1/2 tsp ( alter as per your taste)
    Oil - For Frying 

    For Marinating

    2 Eggs  
    3 Tbsp Cornflour
    1 tbsp Red Chilly Powder          
    1 Tbsp Soya Sauce                        
    2 Tbsp Tomato sauce                  
    2 Tbsp Maida  
    1/2 tsp Ginger Paste                      
    1/2 tsp Garlic Paste                      
    1 tsp Salt 



    1.Mix all the ingredients for the marinade to a smooth paste, without adding    water.Make sure there are no lumps.
    2.Add the chicken pieces to this and mix well so that the marinade gets coated to the pieces. Now keep this for 1 -2 hours, in the refrigerator.
    3.Heat oil in a pan. Once it is hot, put the chicken pieces and deep fry them until the color turns brown. Drain them in a paper towel and keep aside.
    4.Heat a Wok (thick bottom pan) and add 2 Tbsps of oil. Once it is hot, add ginger, garlic and green chillies. Saute them for a minute.
    5.Now add the sliced onions and salt. Saute this till the onions turn brown and soft.
    6.Now add the capsicum and saute for another few minutes.
    7.Add the spring onions once the capsicums are soft and reduce the heat.
    8.Now add the red chilly powder, tomato sauce, hot and sweet red chillie sauce, soya sauce and pepper powder. Stir this for a minute.
    9.Finally add the fried chicken pieces and mix well so that the gravy is coated on the  pieces. Stir for another few minutes before removing from the heat.