EGGPLANT CHILLI CHICKEN

This one is an Indo-Chinese combo..and you definately have to try this !

Lets start

Chicken- 500g (boneless preferred)
Eggplant- 2 medium, cubed
Onion- 2 medium, cubed
Green Chillies- 3 sliced lengthwise
Tomato- 1 medium pureed
Red Chilli powder- 1 tsp
Turmeric powder- 1/4 tsp
Ginger garlic paste- 1 tsp
Egg - 1
Salt
Corn flour- 1 + 1 tbsps
Sesame seeds- 1 1/2 tsp
Onion seeds- 1 tsp

Chicken Stock- 1 cube unsalted
Ajino moto/ Chinese salt- a pinch
Black pepper powder- 1 tspBrown Sugar- 1 tsp
Ketchup- 1 tsp
Ginger- 1 tsp finely chopped
Garlic- 1 tsp finely chopped
Oil

Directions

In a bowl, add the chicken, egg, red chilli powder, turmeric powder, corn flour, ginger garlic paste and salt and marinate it for 20-30 minutes.

Heat oil in wok, and deep fry the chicken.

In a separate pan, add 2 tsp oil and add the diced onions and eggplant, you can add bell pepper aswell.

Saute them for 2 minutes and add black pepper powder, salt, brown sugar and switch off the flame. 

Empty the contents.of the pan and keep aside.

In the same pan, add 1 tsp oil, and chopped ginger and garlic, fry them till golden.brown or till you smell the great aroma of the fusion of these two ingredients.

Add the tomato puree, ketchup, salt, chinese salt, chicken stock, sesame seeds and onion seeds. Keep on medium heat for 5 mins and turn off the flame.

Just before serving, heat the tomato puree, and add corn flour till desired consistency.

In a serving dish, place the vegetables in the bottom, topped with chicken pieces, and add the tomato puree generously over the chicken...

Serve real hot!

Enjoyy!!