Chilli Chicken

 The Chinatown in Calcutta, locally known as Tangra, was a permanent  fixture of growing up in Calcutta. First as the Chinese Treat with parents, and later on in college years as a place where you could stretch a little money a long was- great food and cheap beer.

Legend had it that the first Chinese traders arrived in the City of Joy in the late 1700's, primarily from Canton. With time the settlers assimilated into the potpourri that is Calcutta. Their food became spicier, with Indian accents and a new cuisine was born- Tangra type Chinese. I am sure any Chinese tourist were he to arrive at this place would gradually shake his head and say- "Too spicy, this is not Chinese, but its damned good."

Anyway, one of the dishes that emerged out of this marriage of Chinese ingredients and Indian spices is the Chilli Chicken, which over time has spread across. So much so, that along with the 'kati-roll', Chilli Chicken and Chicken Chowmien, has become a staple at each street corner in Calcutta.

Cooking in memory of one of those delectable meals, here's my chilli chicken version. One of the simplest and fastest dishes. Yummmm.


Ingredients (Serves 2):

• Chicken- 300 gm, cut into small pieces
• Bell Pepper- 1 large, chopped
• Onion- 1 large, chopped
• Garlic- 3 cloves, shredded
• Green chilli- 8 large, cut into long sections
• Mushrooms- 2 large, sliced
• Sweet Soy Sauce- 3 tbsp
• Pepper- 1 tsp, whole
• Salt- To Taste
• Sunflower oil- 3 tbsp

Preparation (20 mins):


If possible, marinate chicken (Best is boneless) with a little soy sauce and salt overnight. In a large wok heat oil and fry chicken over medium temperature till chicken starts turning brown. Add onions, garlic and green chilli. Add soy sauce. Stir and cook over high for 5 mins



 








Throw in bell peppers and mushrooms, cover and let simmer for 5 mins. Reduce any excess water. The final dish should be dry and sticky

Serve hot with rice or stir fried egg noodles.