Chili Chicken - My Homely Style

• 9/16 pound chicken boneless preferred. Size of the pieces can be according to your choice. I had 12 pieces when cooking this.
• 5 tablespoons oil sunflower or any white
• 1 chopped onion medium sized
• 2 tablespoons garlic paste ginger, you can use grinded ginger and garlic if you have more time
• 1 tomato medium sized
• 1/2 capsicum medium sized chopped green
• 1 green chili slit whole, you can use more number if you like it spicy
• 2 tablespoons tomato sauce
• 2 teaspoons soya sauce
• 1 teaspoon corn flower if you want a thicker gravy
• salt to taste

1. Wash chicken thoroughly and boil in water for 5 minutes.
2. Separate the chicken and remaining water. Keep the water aside. You will need it later.
3. Heat the oil in a non-stick pan /kadai and add the chopped onion.
4. When the onion turn golden brown add the ginger garlic paste.
5. Add the chicken and salt now
6. Cook for 1 minute and add tomato and chopped capsicum.
7. Cover and cook for 3~4 minutes. Add the Soya sauce and mix thoroughly. The colour of the mixture should be brownish
8. Cook covered for 15~20 minutes on a medium flame. Stir and mix intermittently.
9. Add corn flower to the water you separated in step 2.
10. Now put the tomato sauce in the chicken. Stir and mix. Cook another 1~2 min
11. Now add the corn flower mixture in step 9 to the chicken. Cook for 5 minutes.
12. If you want the preparation to be dry then you can cook for more time and reduce the water.

chicken, oil sunflower, onion, garlic, tomato, green, green chili, tomato sauce, soya sauce, corn flower, salt

Taken from www.yummly.com/recipe/Chili-Chicken---My-homely-Style-1350261 (may not work)