India

Chicken manchurian

Name: Chicken manchurian
Total time: 40 min
Yield: 4 servings
Cuisine: Indo Chinese
Ingredients: 400 g boneless cubed chicken, boneless; 1 egg; 4 1/2 tbsp split cornflour (cornstarch); 1 1/2 tbsp maida (all-purpose flour, plain flour); 1 tbsp ginger garlic paste; Cooking oil (vegetable oil), for frying, about 4 tbsp absorbed; 5 cloves chopped garlic; 1 inch chopped ginger; 3 chopped green chilli; 1 small chopped onion; 2 stalks chopped spring onion (green onion, scallion); 2 tbsp soy sauce; 1 tbsp red chilli sauce; 1 tbsp tomato ketchup (ketchup); 2 tsp vinegar; 1 cup water; Salt, to taste

Crisp chicken in a dark, garlicky gravy. Made for a mound of fried rice.

40 minTime

26 gProtein each

mediumSpice

Manchurian, made in India2 chapters · 1 min read

Make it your way

Grandma's wayGravy style, as Indian restaurants serve it.

The original

353kcalsame

26 gproteinsame

1 gfibresame

40minutessame

Chicken manchurian.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless400 g boneless, cubed

Egg1

Cornflour (cornstarch)4½ tbsp, split

Maida (all-purpose flour, plain flour)1½ tbsp

Ginger garlic paste1 tbsp

Cooking oil (vegetable oil)for frying, about 4 tbsp absorbed

Garlic5 cloves, chopped

Ginger2.5 cm, chopped

Green chilli3, chopped

Onion1 small, chopped

Spring onion (green onion, scallion)2 stalks, chopped

Soy sauce2 tbsp

Red chilli sauce1 tbsp

Tomato ketchup (ketchup)1 tbsp

Vinegar2 tsp

Water1 cup

Saltto taste

Method

5 steps

1Coat the chicken with egg, 3 tbsp cornflour, maida, ginger garlic paste and salt. Rest 10 minutes.
2Fry in hot oil until golden and cooked through with no pink inside. Drain.
3In 1 tbsp oil on high, fry garlic, ginger, chilli and onion for a minute.
4Add soy sauce, chilli sauce, ketchup, vinegar and the water. Bring to a boil and thicken with the remaining cornflour mixed in a little water.
5Add the chicken and most of the spring onion, simmer 1 minute, garnish and serve.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

India

Chicken manchurian

Crisp chicken in a dark, garlicky gravy. Made for a mound of fried rice.

40 minTime

26 gProtein each

mediumSpice

Manchurian, made in India2 chapters · 1 min read

Make it your way

Grandma's wayGravy style, as Indian restaurants serve it.

The original

353kcalsame

26 gproteinsame

1 gfibresame

40minutessame

Chicken manchurian.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless400 g boneless, cubed

Egg1

Cornflour (cornstarch)4½ tbsp, split

Maida (all-purpose flour, plain flour)1½ tbsp

Ginger garlic paste1 tbsp

Cooking oil (vegetable oil)for frying, about 4 tbsp absorbed

Garlic5 cloves, chopped

Ginger2.5 cm, chopped

Green chilli3, chopped

Onion1 small, chopped

Spring onion (green onion, scallion)2 stalks, chopped

Soy sauce2 tbsp

Red chilli sauce1 tbsp

Tomato ketchup (ketchup)1 tbsp

Vinegar2 tsp

Water1 cup

Saltto taste

Method

5 steps

1Coat the chicken with egg, 3 tbsp cornflour, maida, ginger garlic paste and salt. Rest 10 minutes.
2Fry in hot oil until golden and cooked through with no pink inside. Drain.
3In 1 tbsp oil on high, fry garlic, ginger, chilli and onion for a minute.
4Add soy sauce, chilli sauce, ketchup, vinegar and the water. Bring to a boil and thicken with the remaining cornflour mixed in a little water.
5Add the chicken and most of the spring onion, simmer 1 minute, garnish and serve.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chicken manchurian

Make it your way

Ingredients

Method

Chicken manchurian

Make it your way

Ingredients

Method

Make it a meal