Ginger Chicken (Chinese plus South Indian Fusion recipe)

Chicken – 1kg, Marinate with turmeric powder and salt.

Masala Paste

Ginger – ½ inch piece

Garlic – 3

Bell pepper (Capsicum) – half

Grind all these to make a thick paste.

Ingredients

Ginger – 1 inch piece cut into long thin slices ((julienne ginger)

Garlic – 4, crushed

Green Chilly – 3 slits

Curry leaves – a few

Onion – 2 chopped

Turmeric powder – 1 tea spoon

Chilly powder – 1 table spoon

Garam Masala – 1 table spoon

Pepper powder – 1 tea spoon

Salt – as required

Water – ½ cup

Soya sauce – 1 tea spoon

Tomato ketchup – 1 table spoon

Coriander leaves – 2 table spoons, chopped

Carrot – half, long thin slices 

Capsicum – half, long thin slices

Method

Saute garlic and ginger in coconut oil. Add chopped onions and curry leaves. Fry until onion turns light brown color. Add turmeric powder, Garam Masala, chilly powder, and pepper powder. Now add the ground paste (ginger garlic capsicum) and mix well. Add the chicken pieces and salt. Add water and cover until the chicken is cooked. Add some coriander leaves, soya sauce and tomato ketchup. Mix well. Now the gravy will be thick. Add carrots and capsicum. Garnish with coriander leaves and julienne ginger. Serve hot with roti or rice.