Gournopoula with a Spicy Indian Twist

Ingredients

In the original Greek Gournopoula, the chicken is marinated with Mediterranean herbs and spices and roasted to perfection. In this Indian Chinese adaptation, we incorporate a blend of Indian spices such as cumin, coriander, turmeric, and chili powder to infuse the chicken with a fiery kick. Additionally, we stir-fry the chicken with a mix of vegetables like bell peppers, onions, and carrots, adding a vibrant and crunchy element to the dish. We alse have the original recipe for Gournopoula, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon tomato ketchup 1 tablespoon tomato ketchup
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• Salt to taste Salt to taste
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 onion, sliced 1 onion, sliced
• 2 carrots, julienned 2 carrots, julienned
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ginger-garlic paste, cumin powder, coriander powder, turmeric powder, chili powder, soy sauce, tomato ketchup, vinegar, cornstarch, and salt. Mix well to form a marinade.
2. 2.
   Add the chicken pieces to the marinade and coat them evenly. Allow the chicken to marinate for at least 1 hour, or preferably overnight in the refrigerator.
3. 3.
   Heat vegetable oil in a wok or large skillet over high heat. Add the marinated chicken pieces and stir-fry until they are cooked through and slightly browned. Remove the chicken from the wok and set aside.
4. 4.
   In the same wok, add the sliced bell peppers, onion, and julienned carrots. Stir-fry for a few minutes until the vegetables are crisp-tender.
5. 5.
   Return the cooked chicken to the wok and toss it with the vegetables. Cook for an additional 2-3 minutes to allow the flavors to meld together.
6. 6.
   Garnish with fresh coriander leaves and serve hot.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into evenly sized pieces to ensure even cooking.
• Ginger-garlic paste — You can make your own paste by blending equal parts ginger and garlic with a little water. Alternatively, store-bought paste can be used.
• Soy sauce — Use low-sodium soy sauce if you prefer a less salty dish.
• Cornstarch — The cornstarch helps to thicken the sauce. If you prefer a thinner sauce, reduce the amount of cornstarch or omit it altogether.

Tips & Tricks

• For an extra kick of heat, add chopped green chilies or a dash of hot sauce to the marinade.
• Customize the vegetable selection based on your preference. You can add mushrooms, baby corn, or snow peas for additional variety.
• Serve the Indian Chinese Gournopoula with steamed rice or noodles for a complete meal.
• Adjust the spice level by increasing or decreasing the amount of chili powder according to your taste.
• To make the dish more indulgent, you can deep-fry the marinated chicken pieces before stir-frying them with the vegetables.

Serving advice

Serve the Indian Chinese Gournopoula hot, garnished with fresh coriander leaves. It pairs well with steamed rice or noodles.

Presentation advice

Arrange the stir-fried chicken and vegetables on a platter, ensuring vibrant colors are visible. Garnish with fresh coriander leaves for an added pop of green.