Sunday, 15 November 2015


If I prepare this kind of meals, there are happier faces at my home. My labour in the kitchen gets half. Then I cannot give in to that, I never can forget my roots, not even at the cost of my comfort. Cooking desi meal is also a part of being strongly rooted to my homeland, I feel. The primitive me feels very insecure if I do not cook Bengali / Indian recipes for two days in a row. Anyway, the teen at home forgot reading and writing Bengali, at least he should eat what we grew up eating. I am trying hard as long as it is possible. Nonetheless to say I also cook what they like quite often.

This combination of Chicken with bell peppers and Garlic rice has been a hot favourite with my men. This Garlic rice I tasted here in this island in a restaurant by the seaside. Its so simple yet flavourful, just frying the cooked rice in burnt minced garlic adding some light soya sauce, salt and black pepper powder. Goes well with South East Asian preparations so well. A fan of Chinese and Thai Cuisine, I so much love the number of sauces they use in their cooking. I do not have much knowledge about them, neither do I have them all in my pantry. So I prepare them with whatever ingredients I have in my kitchen and do not claim authenticity. This is too easy and quick to do, let us do it.


Chicken[boneless] : 500gm
Green Capsicum : 1medium
Red Bell Pepper : 1medium
Yellow Bell Pepper : 1medium[I did not have, hence skipped]
Onion : 1big
Green Chilli : 4
Garlic[minced] : 1tbsp
Ginger[minced] : 1tsp
Thai Fish Sauce : 1tbsp
Thai Chilli Sauce : 2tbsp
Cornflour : 3tbsp
Salt : As required
Vinegar : 2tbsp
Oil : 4tsp


Wash and cut the chicken into cubes. Marinate with vinegar and salt as required for 1-2 hours. Coat with cornflour.

Wash and cut the green, yellow, red bell peppers and the onion into cubes. Slit the green chillies.

Marinate the bell peppers with little salt.

Heat oil in a wok. Fry the chicken pieces till light brown. Drain the excess oil on tissue papers.

Add the minced ginger and garlic and stir at high heat. Add the onions and stir till translucent. Add the bell peppers and slitted green chillies. Stir at high heat for a minute. Add the chicken.

Pour the Thai fish sauce and chilli sauce. Mix well and keep stirring at high heat for 3-4 minutes. Its done.

Serve hot with Garlic rice.

1 comment :

  1. I love capsicum panner, but never had chicken with capsicum. Will try it sometime! :)