Chinese Chilli Chicken By Chef Fauzia

Ingredients 
4 Chicken Thigh Fillets

1 medium Onion
½ Orange Bell Pepper
1 medium sized Chilli
2 cloves of Garlic (Lehsan)
¼ tsp. Ginger (Pisi Adrak) (grounded)
1 tbsp. Granulated Sugar
½ tsp. Salt
200 ml. of Vegetable Stock
1 tbsp. Dark Soy Sauce
1 tbsp. Sherry
1 ½ tbsp. Chilli Sauce
1 tbsp. White Wine (optional)
Vinegar (Sirka)
1 tbsp. Groundnut Oil

Method
Roughly chop the onion and pepper. Finely chop the garlic. Slice the chicken. Cut the chilli in half, discard the seeds and chop.

Heat the oil in a large deep frying pan or wok, and add the garlic, onion, chopped chilli, pepper, chicken and ground ginger. Fry for about 5 minutes at a high heat.

Add the remaining ingredients to the pan, and continue cooking until most of the liquid has evaporated, and the chicken is cooked through (this should take 10 - 15 minutes).Serve with Chinese Rice or noodles.

Note: Yield: 2 Servings, Cooking Time: 25 Minutes, Degree Of Difficulty: Easy

Kashmiri Chicken Recipe

Ingredients:

1. 1 kg chicken
2. 200 gms onions,cut into small pieces
3. 200 gms tomatoes,cut into small pieces
4. 1/2 tbsp chilli powder
5. 3/4 tsp turmeric powder
6. 1/2 tsp pepper powder
7. 5 tbsp curd
8. 50 gms cashewnuts,soaked and groundto a paste
9. 25gms chironji,soakedand ground to a paste
10. 5 tsp oil
11. 2 tsp ginger-garlicpaste
12. 2 bunches fresh corinder
13. 100 gms fresh cream
14. water to cook
15. salt to taste.

Method:

1. Heat the oil in a pan.Fry the onions till golden brown. Add chopped tomatoes and fry. Add chilli powder, turmeric, salt, curd, ginger-garlic paste and fry for a while.
2. Add the chicken pieces and mix minutes add a cup of water, cover and cook for 10-15 minutes or till tender.
3. Add cashewnut paste,chironji paste and fresh cream.
4. Mix well and simmer for five to eight minutes Serve with roti or butter naan.