Tender chicken pieces stir-fried in a sticky sauce that’s hot, tangy, salty and sweet. This dish is a real explosion of flavour and perfect for a Saturday night treat! The chicken is marinated in a combination of store-cupboard ingredients for a quick, easy and filling meal. The credit for this delicious recipe goes to my sister Niyati Bajekal, a super-driven Doc who isn’t willing to sacrifice awesome flavour, even when she’s pressed for time!
The story behind the creation of this recipe is an unusual one. One fine day, Niyati found her kitchen stocked with chicken, a host of Indo-Chinese sauce bottles and not much else! ‘To cook or not to cook’ was the question! We’re so glad that she persevered, stir-frying the chicken in a unique combination of the sauces to give us this yummy recipe.
The next question that emerged was “What should the dish be named? How about ROAST chicken?!”
As you can guess, my little sister has happily made this dish for us while my husband has annoyed her about the clear lack of ‘roasting’ in the recipe. Finally, she decided to name it ‘The Saucy Chicken’, since the chicken pieces are quite literally drenched in a sinfully spicy sauce! Whatever the name, the recipe is a great one for a quick meal and we hope you love it as much as we all do!
- 750g Chicken on the bone
- 1 tablespoon Ginger-Garlic Paste
- 6-7 tablespoons Hot & Sweet Tomato Sauce
- 4-5 tablespoons Green Chilli Sauce
- 4-5 tablespoons Red Chilli Sauce
- 4-5 tablespoons Tomato Ketchup
- 1 tablespoon Dark Soya Sauce
- 2 tablespoons Vegetable Oil
- 2-3 tablespoons Water
- Salt, to taste
Clean the chicken and chop into small pieces. Marinate the chicken pieces in ginger-garlic paste, salt, soya sauce, tomato ketchup, red chilli sauce, green chilli sauce and hot & sweet tomato sauce. Leave the chicken to marinate for a minimum of half an hour. Allowing the chicken to marinate for three-four hours would be even better.
Heat the vegetable oil in a wide, non-stick pan and once smoking, add in the marinated chicken pieces. Spread the chicken over the pan to ensure that each succulent piece fries evenly. This also allows the marinade to thicken into a deliciously sticky sauce that coats the chicken pieces as they cook. Add a couple of tablespoons of water to the chicken and cover the pan. Cook on low-medium heat until the chicken pieces are tender.
Once the chicken has cooked through, serve the curry with steaming hot rice. The chicken can even be cooked for a further five minutes to thicken the sauce. It tastes great served as a starter with slices of toasted garlic bread!