Indian-Chinese Chicken

• 2 lbs. boneless skinless chicken cut into 2 inch square pieces;
• 1 large onion, sliced fine;
• 3/4 tsp. ginger paste;
• 3/4 tsp. garlic paste;
• 1.5 tsp. coriander powder;
• 1/2 tsp. cumin powder;
• 1 tsp. soya sauce;
• 1/2 tsp. chilli sauce;
• 1 tsp. vinegar;
• salt to taste;
• oil
• Marinade paste:
• 1/2 tsp. cinnamon powder;
• 2 cloves;
• 4 peppercorns;
• 3 jalapenos or thai green chillies
• Garnishing:
• 1 tbsp. coriander leaves, chopped fine;
• 3 green onions, sliced

1. Add salt to the ground marinade paste and mix well. Marinate the chicken in the paste for a minimum two hours.
2. Heat oil in a heavy bottomed pan. Add the sliced onion and fry till golden brown. Add chicken pieces and saute for 2 minutes.
3. Add ginger-garlic paste, coriander powder and cumin powder. Saute for 2 more minutes. Add a little water. Cover and cook over a low heat till the chicken is done. Add vinegar and the sauces. Stir and simmer for just two minutes.
4. Garnish with coriander leaves and green onions.

chicken, onion, ginger paste, garlic, coriander powder, cumin powder, soya sauce, chilli sauce, vinegar, salt, oil, marinade, cinnamon powder, peppercorns, garnishing, coriander leaves, green onions

Taken from www.epicurious.com/recipes/member/views/indian-chinese-chicken-1234687 (may not work)