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Chiclli Chicken with Steamed rice

It was a Sunday…

… not like any Sunday!

We were tired (from a really late Saturday night), a bit lethargic, and the pouring rain outside didn’t help liven up our spirits.

While Hubby Dear and me love to keep our Sundays free of any commitments, there are times when we wished we were doing something adventurous, really adventurous. Even if it concerns our palates.

I’ve always talked about my love and appreciation for Indo-Chinese fision cuisine, so much so that even dear Barbara decided to name a slightly influenced creation of hers after me. While we craved for the spicy goodness that it offers on this rainy droopy day, we were in no mood to drive through the bad weather to get a bite. No matter how strong a craving, I always feel that there must be a solution to it. And on this day, I found it in my kitchen.

Not one to be let down by the weather, I decided to brave the challenge and attempt to create my very own versions of our favourite Indo-Chinese spicy fare. Aah, I could already taste the flavours. Simple enough, I thought. And boy was I right! Don’t believe me? Well then, you’ll just have to try it out then!


Prep time: 10 min, Cooking time: 15 min | Serves: 4    

  • 2-3 chicken breasts, cut into 1-inch cubes
  • 1 medium-sized onion, sliced thin
  • 1 tbsp ginger, finely chopped
  • 1 tbsp garlic, finely chopped
  • 2-3 green chillies, finely chopped
  • 2 tbsp green onion, chopped
  • 2 tbsp soy sauce
  • 1 tbsp corn starch mixed with 3 tbsp water
  • salt, to taste
  • 1/2 tsp crushed black pepper
  • 1/2 tsp red chili powder
  • 1 cup water
  • 2 tbsp cooking oil
  • HEAT oil in a non-stick pan and saute chopped green chillies, ginger and garlic till fragrant. Add chopped onions and fry till lightly brown.

    ADD chicken pieces, and stir-fry till chicken gets cooked.

    ADD salt, pepper, chili powder and soya sauce and cook for a minute. Add water and allow to come to a boil.

    ADD corn starch mixture and stir till sauce thickens. Cover cook for 2-3 minutes, and garnish with chopped green onions.

    Serve over warm steaned rice. Need to warn you though, eat with caution, for this can be very, very spicy!

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