I think that my mom makes the world’s best chilli chicken. And a few other things as well. But mostly chilli chicken. During my hostel years, every time I was due to come back home for my semester breaks, she would call me and ask me what I wanted to eat. And I would say, without a pause, “Chilli Chicken”. In fact I did this so many times that she got exasperated and said “I can cook other stuff too you know”

She then proceeded to give me the recipe - teach a man how to fish and all that…

So here its is…easy peasy..and yummyyyyy

Ingredients: (no measurements coz this is as per your taste)

• Chicken (duh!)
• Soya sauce
• Tomato sauce
• Chilli sauce
• Vinegar
• Cornflour
• Green chillies                                                  

Procedure:

1. Marinate the chicken in a little bit of soya sauce, vinegar and set aside for 45 mins.
2. In a bowl mix together soya sauce, chilli sauce, tomato sauce and cornflour and mix till it becomes a semi-thick paste and the cornflour is properly dissolved. (don’t over do the cornflour or else it will become powdery). Set aside.                   
3. Taste the sauce to ensure that the spice and sour factor is as per your preference.                                                                                             
4. In a vessel heat a little bit of oil (preferably white oil) and put in a couple of green chillies.
5. Add in the chicken and cook on medium flame till chicken is tender. Use the chicken’s inherent water to cook. DO NOT add extra water.
6. When the chicken is done, add in the sauce paste and let it simmer for another 1-2 mins.

Ta-da! You’re done! Tastes fabulous with fried rice. I team it up with toasted bread as well…