Stir-Fry Ginger Garlic Chicken

My in laws came over and spent a week with us. Although my aim, each time I invite them home, is for them to enjoy complete rest, FIL and MIL look for home improvement projects in and around our house to keep them busy. For eg, on this visit, FIL brought carpenters and made a stand for the microwave. I’ve got extra space on my kitchen platform now. The exhaust fan vent has been sealed with a mesh. The pigeons who shared our bathroom and made a mess of it can no longer call it their home! The tube light in our kitchen has been connected to the inverter, which means no more cooking in the dark during a powercut. And guess what, Mj’s kitchen now boasts of a baby ceiling fan!

For all these that my in laws have done, the only way I can show my gratitude back is serving them some good food!

I bought chicken one night. Marinated it in curd, garam masala and turmeric powder and let it rest over night in the refrigerator. The next morning, I wanted to prepare something new. Not the stereo type chicken I always do. I browsed for Indo-Chinese recipes and almost all of them required cornflour, maida and an elaborate procedure. I lacked those ingredients and the patience. But I still wanted to go ahead and try something out. I went ahead. The result was quite astonishing!

Stir fried chicken


  • 1 Kg chicken
  • 2 onions sliced into big chunks
  • 2 capsicum sliced as big as the onions
  • 1/4 chopped garlic
  • 2 inch ginger chopped finely
  • 1 tbsp soy sauce
  • 3 tbsp tomato ketchup
  • Salt to taste
  • 1 tbsp oil

For marination

  • 1/2 cup thick curd
  • 1 tsp turmeric
  • 1 tsp pepper
  • 3 tsp garam masala
  • A little salt


  • Marinate the chicken in the above mentioned ingredients over night in the fridge. If not, atleast for a couple of hours.
  • In a wok, pour a couple of tbsp oil, when medium hot, transfer the chicken and kept sauteing it periodically. Allow the chicken to get cooked in its own stock. Once the stock evaporates, let the chicken get roasted slightly. Turn off stove and remove the chicken.
  • Pour some extra oil in the same wok, once hot enough add the onions, capsicum, garlic and ginger. Saute it on high flame for a couple of mins only until it gets crispy and not over cooked.
  • Add salt, soy sauce and tomato sauce. Mix the veggies well. Lower down the flame and then add the chicken. Give it a good mix. Let the chicken take in the sauces for a couple of mins. Turn off stove and serve hot with noodles, fried rice or pulao!

2 thoughts on “Stir-Fry Ginger Garlic Chicken

  1. Michelle, is that 1/4 “cup” chopped garlic or 1/4 pod? And is the tomato sauce puree or ketchup? Clarifying so I can prepare it in the coming week :). I’m always on the lookout for easy chicken recipes!

    • Sheens, it is 1/4 “cup” chopped garlic. It won’t be overpowering. It gives great flavor. And its tomato ketchup! Correction made! Let me know how it turns out 🙂

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