Wok-Seared Chicken with Mustard Greens and Spicy Soy Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

I It never fails to amaze me to see the influence of the Chinese community, and more specifically their foods, in all of India. Of course, the Indianization of classic Chinese flavors is bound to happen, especially when you combine the quick-cooking, stir-frying techniques from the Far East with the subcontinent’s propensity to “spice things up.” This thick-sauced Indo-Chinese dish pays homage to a street vendor near my childhood home in Mumbai. For decades he has never failed to set