Ginger Chicken

Here comes my favorite experiment!!!.. after more than a month. Back in India I used to go to this chinese restaurant called "Nan King". I actually don't mind going there every night for dinner. It is always among the top 3 of my favorite restaurant list. Every time I go there with my family we order "Drum sticks", "Ginger chicken", "American Chopsuey" and many others. Well this ginger chicken recipe is some what similar to what I used to eat at Nan-King but not exactly the same.
This recipe has a very unique flavor. That is, unlike the traditional Indian chicken recipe this is a little on the sweeter side and this is also the only chicken recipe where I used curry leaves for making the gravy. 

Ingredients:

Chicken - 500 gms
Onions - 3 medium
Curry leaves - 1 handful (10 to 12 strands)
Ginger (grated) - 100 gms
Corn flour - 1 tbsp
Coriander leaves - 1 bunch
Large green chillies (mild) - 4
Soya sauce - 1 1/2 tbsp
Vinegar - 1 tbsp
Ginger garlic paste - 1 tbsp
Red food color - 1 pinch
pepper - to taste
Salt - to taste
Oil - 6 to 8 tbsp

Preparation:

1. Blend curry leaves, (half of) coriander leaves along with stems, green chillies and onions in to a fine paste. 
2. In a separate bowl add soya sauce, vinegar, corn flour and salt to chicken and mix well. Let the chicken marinate for about 30 mins. 
3. Take oil in a pan and fry the marinated chicken pieces till they become golden brown. 
4. Add grated ginger and then ginger garlic paste and mix well. Add onion paste (from step 1) and let it cook well. Keep mixing carefully. 
5. Add food color and mix well. Add pepper powder now and adjust the seasoning to your taste. 
6. Finally season the dish with the remaining coriander leaves. 

Enjoy with hot rice or butter nan!!! 

Note: Be a little generous with the oil for the gravy to be cooked properly. Adding the food color will totally change the look of this dish.