Indo Chinese Chili Chicken and Sambar Powder

Its been quite a while that I made chicken. And on top of it I have been only making Chicken with bones lately. So today was a day to make something with boneless skinless chicken breasts. I finally made the most yummiest wet chili chicken I had ever tasted. And here is the recipe
                  And I served it with plain white rice and sambar made with Butternut Squash. And this sambar is special because the sambar powder is home made and the recipe follows

Indo Chinese Chili Chicken (Boneless chicken in a hot and spicy gravy)

Wet chili chicken

Ingredients:

1. 3 chicken breasts (skinless, boneless) cut into 1 inch cubes
2. 1-11/2 cup cubed bell pepper of your favourite color
3. 1/2 cup chopped red onion
4. 1 tablespoon oil
5. 1 teaspoon each of finely chopped garlic, green chilly, red chilly paste, white vinegar
6. 1 tablespoon each of soy sauce, corn starch
7. 2 cups chicken broth
8. Oil for deep frying

Ingredients for marinade:

1. 2 tablespoons corn flour
2. 1 egg
3. 1 tablespoon each of soy sauce, white vinegar
4. 1/2 teaspoon ginger-garlic paste
5. 1/4 teaspoon fresh ground black pepper

Mix all the ingredients in the marinade and stir the egg. Add it to the chicken pieces and marinade for 1-2 hours. Deep fry the chicken pieces until golden brown. Drain and set aside

Heat 1 tablespoon oil in a pan and fry the onions for a couple of minutes. Add the bell pepper and fry for 5 minutes. Drain and set aside. Add a little oil to the pan is there is no oil and add the garlic and chili to the pan and fry for a minute. Mix the soy sauce, chili sauce, vinegar, corn starch and chicken broth and add it to the pan and cook on a medium low heat for a few minutes. Add the chicken and the bell peppers and stir to combine. Simmer for 2-3 minutes. garnish with cilantro and/or green onions and serve hot with rice or fried rice

Homemade Sambar Powder 

Home made Sambar Powder

Ingredients:

1. 1 cup chana dal
2. 2 tablespoons coriander powder
3. 6-8 dried red chilli
4. 1 teaspoon cumin
5. 1/2 teaspoon fenugreek seeds

Dry roast the ingredients separately except for coriander powder. Cool to room temperature. Grind to powder. Store in an air tight container. Use 1-2 teaspoons in sambar