This spicy dish is a hybrid of influenced by Chinese elements, and the piquant flavours of the soy sauce blend well with the sharpness of the turmeric and green chillies. This recipe is taken from the Easy Indian Cookbook published by Nourish Books.
2 tbsp soy sauce
1 tbsp tomato puree or paste,
1 tbsp tomato sauce
1 tsp chilli sauce
1 tsp malt vinegar
1 tsp sugar
1/4 tsp freshly ground black pepper
450g boneless and skinless chicken breasts, cut into strips
2 tbsp cornflour
1/2 tsp turmeric
4 tbsp groundnut or sunflower oil
2 garlic cloves, chopped
1 onion, sliced, plus extra cut into rings, for serving
1 green chilli, chopped, plus 1 extra sliced, for serving
Stir the soy sauce, tomato puree, or paste, tomato sauce, chilli sauce, vinegar, sugar and black pepper together in a small bowl then set aside. Put the chicken strips in a large bowl with the cornflour and turmeric and mix well.
Heat the oil in a large frying pan or wok over a medium heat. Add the chicken pieces and fry stirring occasionally for five minutes, or until they change colour.
Remove the chicken pieces from the pan with a slotted spoon and set aside.
Tip the garlic and onion into the oil remaining in the pan and fry stirring for 3 minutes. Add the green chilli and fry for one minute. Return the chicken pieces to the pan and fry for a further 1 minute. Stir in spicy sauce mixture and stir for 2 minutes or until the chicken pieces are cooked through. Check by cutting into a piece of chicken, the juices should run clear.
Serve hot topped with the onion rings and sliced green chilli.