Chili Chicken With Pan-Fried Boiled Eggs

The title might put you off a bit, but please don’t go yet! I promise it is worth it.

I love Chinese cuisine, but did you know there is a unique variety of Indo-Chinese or Indianized Chinese dishes? Yep, I am talking about the curry versions of chili chicken, chicken manchurian, or chili paneer, gobi (cauliflower) manchurian for vegetarians. I am yet to find it anywhere in the States.

Anyway, one day I set about making chili chicken, but got distracted along the way. Now, I am usually a safe cook. I like to know before-hand whether a dish will work or not. But I was feeling ever-so-slightly adventurous that day, and came up with this instead. A chili chicken dish, spiced with cumin and garam masala, with pan-fried boiled eggs added to the mix!

You will need:

For frying chicken

Chicken – 1/2 lb or 200-250 gm (boneless, skinless and cut into small pieces)
Ginger – 1/2 tsp, finely chopped
Soy sauce – 1 tbsp
Black pepper powder – a large pinch
Salt – a little pinch (not much, since the soy sauce will contain all the sodium you need)
Orange color – a pinch (optional)

For the sauce/gravy

Onion – 1 medium-sized (roughly chopped)
Jalapeno pepper – 2 large, cut into strips, or a small green bell pepper/capsicum
Ginger – a 1-in piece, cut into thin strips
Soy sauce – 1 tbsp
Tomato ketchup – 2 tbsp
Red chili powder – 1/2 tsp
Cumin powder – 1/4 tsp
Garam masala powder – 1/2 tsp
Black pepper powder – 1/2 tsp
Salt – to taste

For the eggs

Eggs – 2
Red chili powder – 1/2 tsp
Garam masala powder – 1/4 tsp
Salt – 1/4 tsp

How to:

Start by marinating the chicken pieces in soy sauce, ginger, black pepper powder and salt. I added a little color for a restaurant-like feel. Marinate for at least an hour.
Heat 2 tbsp oil in a skillet and fry the chicken. Keep aside.
Make the sauce in the same skillet. You should have some leftover oil. If not, add a dash of oil. Saute the onion, ginger and peppers till the onions are nice and soft.
Add the rest of the ingredients and saute on high heat for a minute or two. Add the chicken, mix well and keep aside.
Meanwhile, boil and peel the eggs.
Now, quarter each egg. Mix the spices for the eggs and apply on the slices. Fry them gently on all sides in a little bit of oil. Use the same skillet to reduce wash-up, and you’ve just made a one-pot dish! Just try to get a nice sear on the whites, it is a pain to do the same on the yolks.
Add to the prepared chili chicken and serve hot with steamed white rice.

Variations: