Hot & Sour Chicken
(Spicy chicken in a tangy flavored gravy)
Craving for something spicy and tangy? Try Hot&Sour chicken . It has a special spicy and tangy flavor which goes very well with Ghee rice, Ari Dosa, plain rice, appam, puttu, idiyappam, kappa, dosa, idly, chapati, poori. I am a great fan of the meen mulakitath aka mulag curry. It has a mesmerizing taste but I am not a great fan of the fish in tat curry. Chicken is a great favorite at our home , so I tried this and came out very well. If u love the mulakitath, then Hot&Sour chicken will be a sure hit for you.
Off to the recipe,
- Chicken – 500 gms (medium cut)
- Salt – As needed
- Onion – 2 (cut into big chunks)
- Garlic – 6 minced
- Ginger – 1 inch piece minced
- GreenChilly – 3 slit
- Tomato – 1 big or 2 small(cut into big chunks)
- Curry leaves – a few
- Coriander leaves – few to garnish
- Mint lvs – few (optional) to garnish
- Chilly powder – 1.5 tbspn
- Kashmiri chilly powder – 1.5 tbspn
- Turmeric powder – 1/2 tbspn
- Vinegar – 2 tsp
- Coconut oil – as needed
- Water – 1 cup
- Heat a clay pot(preferably) or a nonstick pan. Add coconut oil, curry leaves, garlic, ginger, green chilly, onion, salt all one by one and saute well.
- To the sauted veggies, add the chilly powders one by one and the turmeric powder and saute till the raw smell goes away.(This step is very important for a flavorful curry)
- Now add in tomatoes and cook till it gets mushy.Keep stirring in between to avoid ending up with a burnt flavored curry.
- Add the washed and cleaned chicken cuts , stir well , add water , close with a lid and cook until the chicken is done.
- Stir in the vinegar and switch of the flame. Add 2 tsp of raw coconut oil over the curry and garnish with the coriander and mint leaves.
Enjoy your flavorful, Hot and Sour Chicken.
- Wait for a minimum of fifteen minutes before serving the curry so that the flavors set in very well to the chicken curry.
- You can marinate the chicken pieces with salt ,a tsp of chilly powder and juice of 1/2 lime for 2 hours before making the curry. This step is completely optional . I did not marinate my chicken.
- In the final step instead of adding the raw coconut oil, you can also heat coconut oil and a tsp of chilly powder in a small tempering pan,and then pour over the curry. This step is also optional.
- Garnishing with mint leaves gives a unique flavor. Add only if you love the flavor of mint.
- The curry tastes best the next day.