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Chicken Cauliflower Manchurian (Pepper Gravy)

Name: Chicken Cauliflower Manchurian (Pepper Gravy)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 2-3 Boneless Chicken Breast (Cut into bite size chunks OR 1 Head of Cauliflower, separated into bite sized florets) SEE NOTES If using Cauliflower, sprinkle the washed and drained florets with ¼tsp salt for 10 minutes- (Optional); 1 Tbsp Ginger, minced; 1 Tbsp Garlic, minced; 2 Onions, cut into square pieces; 1 Green bell pepper/capsicum, cut into square pieces; 2 Tbsp each Leaves of (Celery, Spring onion and Ccorriander, chopped ); As needed Oil for deep frying as well as seasoning; 1 Tbsp Cornflour / Cornstarch (mixed in ¼ cup water ); ¼ cup Cornflour / Cornstarch; ½ cup All purpose flour/plain flour; To taste Salt; As needed Water (to make semi thick batter); 1 ½ cups Stock or Water; 2 Tbsp Light Soy Sauce; 1 Tbsp Green Chilli Sauce (like Chings); 1 tsp Black Pepper powder; 1 tsp Coriander powder; To taste Salt

Chicken or Cauliflower Manchurian (Pepper Gravy)

The popular restaurant Ala Carte recipe, is of two types. One is a red tomato based gravy and the other is this peppery , saucy gravy.

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Chicken Manchurian

Ingredients:

Boneless Chicken Breast (Cut into bite size chunks OR 1 Head of Cauliflower, separated into bite sized florets) SEE NOTES If using Cauliflower, sprinkle the washed and drained florets with ¼tsp salt for 10 minutes- (Optional)		2-3
Ginger, minced		1 Tbsp
Garlic, minced		1 Tbsp
Onions, cut into square pieces		2
Green bell pepper/capsicum, cut into square pieces		1
Leaves of (Celery, Spring onion and Ccorriander, chopped )		2 Tbsp each
Oil for deep frying as well as seasoning		As needed
Cornflour / Cornstarch (mixed in ¼ cup water )		1 Tbsp

For the Batter:

Cornflour / Cornstarch		¼ cup
All purpose flour/plain flour		½ cup
Salt		To taste
Water (to make semi thick batter)		As needed

For the Sauce:

Stock or Water		1 ½ cups
Light Soy Sauce		2 Tbsp
Green Chilli Sauce (like Chings)		1 Tbsp
Black Pepper powder		1 tsp
Coriander powder		1 tsp
Salt		To taste

Method:

Combine the ingredients for the batter to a smooth semi-thick consistency (just thick enough to coat the pieces without dripping off)
Heat oil for deep frying the chicken/cauliflower florets.
Dip in the batter and then into the oil to fry till golden brown on all sides. Remove to a strainer. Set aside.
Mix together all ingredients for the sauce. Set aside. Careful not to add too much salt as soy sauce and stock can be salty.
Heat 2 Tbsp oil for the gravy. Add ginger and garlic and saute till softened.
Add onion and capsicum till softened and just beginning to turn golden. Stir and add in the ingredients for the sauce. Bring to a boil.
Add the cornflour-water mixture and stir till thickened.
Add the chicken pieces and coat well. Stir in the leaves and scatter some on top.
Serve warm.