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Green Chilli Chicken

4.79 from 23 votes
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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

Instructions
 

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