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Prepare the marinade by mixing together all the ingredients mentioned under"For marinade" to the beaten egg in a large bowl. Add the chicken pieces to the marinade. Mix the chicken pcs. to coat well in the marinade. Allow to marinate for 30 minutes. Heat oil in a wok. Add the marinated chicken pieces. Stir-fry for 4 minutes. Drain on clean paper towels. Keep aside. Heat 2 tbsps. of oil in a frying pan. Add the red chilli powder and the crushed garlic. Then stir-fry for 2-3 minutes. Add the chicken pieces, increase heat, and allow to cook lightly for a few minutes or until the chicken has cooked well. Then, remove the chicken pieces onto a clean plate and keep aside. To the remaining oil, add the white spring onions and stir-fry briefly. Add the water mixed with the chicken cube. Bring to a boil. Lower flame and stir in the ketchup. Add sugar and salt to taste. Mix well. Dissolve the cornflour in 1/2 cup of water. Add this cornflour-water mixture to the curry. Stir till the sauce thickens. Add the chicken pieces and the green portion of the spring onions. Cook for a minute. Add the vinegar and then remove from heat. Serve hot with naans or kulchas or rotis or parathas and/or my salt free and oil free white Basmati rice{recipe posted separately}. Enjoy!
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
Premium orange liqueur — margarita, sidecar, cosmopolitan