Sangi's Food World: Simple Spicy Chilly Chicken (Dry without gravy)

This is my version of the Chinese chilly chicken. I have not deep fried the chicken and also have used skinless breast pieces. I would call it a healthier version of chilly chicken without compensating for the taste and flavor. It goes well with fried rice, noodles and pulavs.

Things needed
Chicken - 1/2 lbs ( I used skinless breast piece. Use of boneless thigh pieces also make the dish perfect)
Onion - 1no. medium sized ( Sliced)
Capsicum - 1 no. medium sized ( Sliced)
Ginger - 1/2 inch piece ( Finely chopped)
Garlic pearls - 3 nos. ( Finely chopped)
Spring onions - 1 Tbsp ( Finely chopped)
Black pepper powder - 1 Tbsp
Tomato ketchup - 1 Tsp
Sugar - 1 Tsp
Oil - 1 Tbsp

For marinade
Ginger garlic paste - 1/2 Tbsp
Red chilly powder - 1 Tbsp ( I used Kashmiri chilly powder, it gives bright red color to the dish)
Tumeric powder - a pinch
Coriander powder - 1/2 Tbsp
Lime juice - 1 Tsp
Yogurt - 2 Tbsp
Salt - To taste
Corn flour - 1/8 Cup
Soy sauce - 1/2 Tbsp
Tomato paste - 1 Tsp

Mix all the ingredients listed under 'For marinade' to the chicken and let it stand for 1-2 hours. Heat oil in a pan, add onions, black pepper powder, ginger, garlic and fry for few minutes without browning the onions. Add the marinated chicken mixture and close the pan. Cook for 10 minutes or until the chicken is 3/4 done.

Now add the capsicum, ketchup, sugar and cook covered for another 10 minutes. Finally check for salt and if you need gravy mix a teaspoon of corn starch with 1/2 cup of water and add to the mixture. I made the dry version of chilly chicken without gravy. Finish off with spring onions and serve hot with fried rice or chapathi.