Chili Chicken With Pan-Fried Boiled Eggs

The title might put you off a bit, but please don’t go yet! I promise it is worth it.

I love Chinese cuisine, but did you know there is a unique variety of Indo-Chinese or Indianized Chinese dishes? Yep, I am talking about the curry versions of chili chicken, chicken manchurian, or chili paneer, gobi (cauliflower) manchurian for vegetarians. I am yet to find it anywhere in the States.

Anyway, one day I set about making chili chicken, but got distracted along the way. Now, I am usually a safe cook. I like to know before-hand whether a dish will work or not. But I was feeling ever-so-slightly adventurous that day, and came up with this instead. A chili chicken dish, spiced with cumin and garam masala, with pan-fried boiled eggs added to the mix!

You will need:

For frying chicken

• Chicken – 1/2 lb or 200-250 gm (boneless, skinless and cut into small pieces)
• Ginger – 1/2 tsp, finely chopped
• Soy sauce – 1 tbsp
• Black pepper powder – a large pinch
• Salt – a little pinch (not much, since the soy sauce will contain all the sodium you need)
• Orange color – a pinch (optional)

For the sauce/gravy

• Onion – 1 medium-sized (roughly chopped)
• Jalapeno pepper – 2 large, cut into strips, or a small green bell pepper/capsicum
• Ginger –  a 1-in piece, cut into thin strips
• Soy sauce – 1 tbsp
• Tomato ketchup – 2 tbsp
• Red chili powder – 1/2 tsp
• Cumin powder – 1/4 tsp
• Garam masala powder – 1/2 tsp
• Black pepper powder – 1/2 tsp
• Salt – to taste

For the eggs

• Eggs – 2
• Red chili powder – 1/2 tsp
• Garam masala powder – 1/4 tsp
• Salt – 1/4 tsp

How to:

• Start by marinating the chicken pieces in soy sauce, ginger, black pepper powder and salt. I added a little color for a restaurant-like feel. Marinate for at least an hour.
• Heat 2 tbsp oil in a skillet and fry the chicken. Keep aside.
• Make the sauce in the same skillet. You should have some leftover oil. If not, add a dash of oil. Saute the onion, ginger and peppers till the onions are nice and soft.
• Add the rest of the ingredients and saute on high heat for a minute or two. Add the chicken, mix well and keep aside.
• Meanwhile, boil and peel the eggs.
• Now, quarter each egg. Mix the spices for the eggs and apply on the slices. Fry them gently on all sides in a little bit of oil. Use the same skillet to reduce wash-up, and you’ve just made a one-pot dish! Just try to get a nice sear on the whites, it is a pain to do the same on the yolks.
• Add to the prepared chili chicken and serve hot with steamed white rice.

Variations:

• Vegetarians can use chunks of paneer (Indian cottage cheese) or cauliflower instead of chicken, and leave out the eggs.

It was good, if I dare say so myself! The slight hint of cumin and garam masala worked really well. And the eggs added a nice touch!

Anyway, it was hubby-approved, which says a lot! So try this if you are feeling a bit adventurous some day!

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