I love indian/Chinese food and have been enjoying this recipe for a while. It’s available on most indian desi pub menus. It’s typically classed as indo chinese, and the chicken coated in a light batter, however I don’t batter mine at all.
Thought I would share anyway… Haven’t worked out calorie count but it’s free on SW.
Tomato Puree - Two Tablespoons
Chilli - two teaspoons (lazy chilli) or as much as you can come with
Garlic - One teaspoon (lazy garlic) or 3 cloves to taste.
Light Soy - 2 Table spoons
Dark Soy - " "
Frylight - Low cal spray
100ml boiling water
Method (15 minutes max) :
Brown off chicken with peppers and onions using frylight , make sure to season the chicken whilst cooking. Once cooked leave to one side.
In a hot pan , toast off the garlic and chilli and add the puree , soy sauces and around 100ml of boiling water. Stir round and reduce the heat so the liquid mixture starts to simmer. Wait for this to reduce so that the sauce starts to glaze and become stick.
Add back in your chicken peppers and onion and coat with the sauce. Service with your choice of rice.