Comments on: Fancy a Chindian?

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By: Praise

Praise — Tue, 12 Jul 2011 15:22:06 +0000

Mallika,

I made this dish for my family last night and they loved it!! Especially the noodles
Thank you so much for some super easy and delicious recipes that the whole family can enjoy.

Praise

By: Amarnath

Amarnath — Thu, 20 Jan 2011 09:23:41 +0000

Dear Mallika,
Great, easy chilli chicken recipe.
Have a doubt; you use ten small chicken drumsticks….
Can you tell me how much would that be in weight?
I ask, because drumstick sizes can be so varying…
Best wishes.

By: Allison Pogose

Allison Pogose — Wed, 05 Jan 2011 22:20:53 +0000

I left India 22years ago and have not had chilli chicken in all that time. I am going to enjoy trying out this recipe and the hakka noodles. Thank you so much for putting in on here – I now know why chinese food here is so different to what I used to eat in India!

By: Max Kelcourse

Max Kelcourse — Tue, 30 Nov 2010 16:36:15 +0000

Interesting stuff! I travelled to the UK this summer and had my first ever afternoon tea with a scone, and it was so delicious I thought I'd make my own last week. I might have deviated from the norm maybe - I found a tonne of random scone recipes here and made 5 different kinds! My friends were so happy when I brought them round for tea and scones. Terrific fun!

By: Mallika

Mallika — Wed, 01 Sep 2010 15:21:56 +0000

Hi Dan – I suggest you try the recipe first before calling it “bullshit”. Nothing carbonises because of the juices from the chicken. It’s not rocket science!!

By: Abha

Abha — Sun, 13 Jun 2010 05:26:23 +0000

Hi, I am a big fan of Indian Chinese & love the word Chindian! In my own recipe for Chili chicken, I use all parts of the chicken (cut into bite sized pieces), brown with ginger-garlic paste and after frying, give it a quick pressure cook with lots and lots of green chillies.

By: March

March — Fri, 28 May 2010 07:39:34 +0000

The chilly chicken turned out great..Thanks for the recepie. It was soo simple and delicious – a winning combination!!

By: Dan

Dan — Mon, 03 May 2010 09:22:55 +0000

I love chindian but I find this recipe lacking in clarity: how can you heat the wok on high, fry the garlic and then the drumsticks still on high (??) until done, without carbonizing the garlic and everything else in the meantime? the drumsticks will take about 30 minutes to get to the level of donenes you indicate, you only stir every few minutes? and you don’t add any liquid? I think everything will be carbon black by the time the chicken is done. This is a bullshit recipe, I won’t even bother to try it.

I suppose it’s great for you that you got a book deal, but the quality of the blog is really suffering lately.
Bye.