One of Jonathan’s favourite foods is chili chicken, which is a mix of Indian styled Chinese food. He had a craving for it and so we attempted to create the dish he loves from Frederick Restaurant in Toronto. We also went to a restaurant in Detroit that claimed to have Indian-Chinese food, however it was not the same as the Toronto favourite. This recipe turned out really well! Jonathan said it is probably 98% similar to Frederick’s. Over rice with some vegetables this is a very satisfying meal! If you are just a beginner with spicy food like I used to be add fewer chopped green chillies to the recipe. You could also make some samosas as an appetizer to really complete the meal. However, we didn’t have time to make samosas this time.
In other exciting news, Jonathan and I have booked a honeymoon for August to Seattle, Washington and Portland, Oregon. We are excited for the trip and to try some fun restaurants. I am excited to see the Pike Place Market and the city where Starbucks originated.
2 large onions, chopped
½ cup canola oil
2 tsp finely chopped ginger
4-5 cloves minced garlic
1 tsp coriander powder
1 tsp ground cumin
½ tsp black pepper
4-6 small green chillies, chopped finely
3-4 pieces chicken breast chopped into bite sized pieces
½ cup water
1 tsp sugar
¼ cup soy sauce
2 tsp cornstarch
- Chop chicken into bite sized pieces and place in a large bowl. Then coat with cornstarch.
- In your fry pan add canola oil and onions and cook until golden brown and caramelized. Then add in ginger and garlic sauté for 1 minute. Next add in cumin, coriander and pepper.
- Add chicken to the pan and cook. Mix in green chili at this time.
- In a separate bowl prepare the sauce. Whisk together water, sugar, 2 tsp cornstarch and soy sauce.
- Pour the sauce over the chicken in the pan and cook until the sauce is thickened and lightly bubbling.
- Serve over rice with vegetables on the side.