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Green Chilli Chicken

4.79 from 23 votes
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Ingredients Method

Ingredients
  

Green Paste
  • 1 tsp black Peppercorns
  • 1/4 cup Garlic
  • 1/4 cup Ginger
  • 3 large Chillies sliced 1/2 cup
  • 1 cup loosely packed Coriander leaves
Shrimp nuggets
  • 400 gms Tiger Shrimp here
  • 1/4 cup finely chopped Mushrooms
  • 1 tbsp light Soya sauce
  • 2 tbsps prepared green paste
  • 1 - 2 tbsps Cornstarch
Gravy
  • Shrimp shells optional
  • 2 cups Veggie stock
  • 1/4 cup sliced Spring Onion bulbs
  • 1/2 cup sliced Shallots
  • Rest of the prepared green paste
  • 1 tbsp Vinegar
  • 1 tbsp light Soya sauce
  • Salt to taste
  • 2 - 3 tsps Corn starch slurry

Method
 

  1. In a mortar & pestle, start pounding the peppercorns, followed by the ginger, garlic and chilli
  2. Add the coriander in and when it’s all pounded, remove and keep aside
  3. Peel the shrimp and reserve the shells
  4. Cut 3/4 of the shrimp coarsely and 1/4 into small pieces
  5. Pound the coarsely chopped shrimp and add it to a bowl
  6. Add the chopped mushrooms, the smaller diced shrimp, soya sauce, prepared green paste and cornstarch, mix and keep aside
  7. Deep dry these in oil
  8. Saute the shrimp shells (optional) and add the stock and keep aside
  9. In a wok, add some oil and saute the spring onion, shallots and the rest of the green paste
  10. Add in the stock, vinegar and soya and bring to the boil
  11. Add the cornstarch slurry and finally the shrimp nuggets
  12. Allow them to simmer for 60 seconds