Hot and Spicy Mumbai Style Chilli Chicken

Meanwhile, combine the cornflour and egg (see pantry for amount) in a large bowl. Whisk together and season with salt and pepper. 

Cut the chicken thighs lengthways into 2cm wide strips. Add the chicken strips to the bowl and turn them over in the cornflour mixture to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Put a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken. 

Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins total. Turn every 2-3 mins and adjust the heat as necessary.

Once cooked, remove from the heat and place the chicken onto kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken fries, halve, trim and thinly slice the red onion. Halve the green pepper and discard the core and seeds. Slice into thin strips.

Once you have removed the chicken from the pan, wipe out any excess oil.

Return to medium-high heat. Add the pepper and onion, season with salt and pepper and cook until the veg has softened, 10-12 mins.

Meanwhile, roughly chop the coriander (stalks and all). Thinly slice the red chilli. Peel and grate the garlic (or use a garlic press).

Remove the Indian selection from its packaging and pop onto a baking tray. Bake on middle shelf of your oven until crispy and golden, 10-12 mins.

When the veg has finished cooking, add the garlic, half the chilli (add less if you prefer things milder) and the remaining cumin seeds. Fry for 1 min more. 

Add the cooked chicken, ketjap manis, rice vinegar, ginger puree and water for the sauce (see pantry for amount).

Bring up to the boil, then lower to a simmer. Cook until the sauce is thickened and sticky, 4-5 mins.