Ingredients:

• 2 spring chickens
• 1 cup – onion, chopped
• 2 cm – ginger, sliced
• 3 Cloves Garlic
• 1.5 tbsp – coriander powder
• 1 tbsp – Cashew nuts
• 2 to 3 red chilies
• 5 tbsp – Peanut oil
• 1 tbsp – Tomato ketchup
• 1 tbsp – Brown sugar
• 1 tbsp – white Vinegar
• salt and pepper to taste

Method:

1. Pound or grind all the ingredients from onion to red chilies to a paste.
2. Slit each spring chicken along the breast bone into half. Beat and flatten the pieces.
3. Heat the oil in a wok. (The oil must be moderately hot) add the spring chicken and cook on medium heat, stirring often till it is tender.
4. Drain from the oil and place on a serving dish.
5. Add the ground paste to the oil in the wok and fry well.
6. Add the ketchup, sugar, vinegar, salt and pepper.
7. Add about 1.5 cup of water and simmer for 2-3 minutes.
8. Pour the hot sauce over the fried spring chicken and serve hot with fried rice.

Recipe courtesy of Chandra Bhat