chicken in black bean sauce

Let’s make Chicken in black bean sauce – popular Chinese dish

Chicken in black bean sauce

Don’t we all love Chinese food simply because of its unique mouthwatering flavours and the most uncomplicated techniques of making them? It’s just a matter of chopping all and dropping all into a pan and give a quick toss and a turn, pour in sauces and, voila! job done! It is that easy and the taste is supreme too.

The generous amount of vegetables used in this recipe make it much healthier and versatile. While stirfrying the veggies I tried my best to keep their original colours intact which in turn made this dish look absolutely delightful with such an exotic assortment of colours blended together!

I bet, you will stop buying this dish from take-a-ways once you start making it at home because the homemade chicken in black bean sauce with all the colourful and crunchy veggies will become an instant favourite of your family and friends. There are many brands of black bean sauce available in supermarkets but I have always been loyal to the Blue Dragon brand which has the right balance of flavours and the right thickness to the sauce. Also, Amoy brand soy sauce goes just so well with it.

So, let’s get on with making this glorious dish!

Chicken in black bean sauce
Served with yellow sticky basmati rice

Ingredients you will need:

Chicken breast (cut into bite-size pieces)250 g
Bell peppers (yellow, green, red) carrots and broccoli1/2 cup each
Black bean sauce4tbsp
Soya sauce (dark)2tbsp
Spring onions1 bunch
Black pepper powder 1/2tsp
Garlic3-4 cloves
Olive oil or any other cooking oil2tbsp
Salt, pepper powder and lemon juice for marinating the chicken
Chicken in black bean sauce
Best brand of black bean sauce

Let’s make :

Chicken in black bean sauce
  • Rub salt, pepper and lemon juice on chicken and leave for 20 mins
  • Heat oil in a pan
  • Drop the chicken and stir-fry until chicken is properly cooked
Chicken in black bean sauce
  • Heat 1tbsp of oil in a vok and drop garlic and cubed onion first. Stir fry
  • Drop all the veggies and stir fry until cooked enough. Keep them slightly crunchy
Chicken in black bean sauce
  • Now, add the chicken and give stir fry all together for a minute or two
Chicken in black bean sauce
  • Push all to a corner of the vok.Pour in soy sauce and black bean sauce and let the sauces boil
  • Bring all together
  • Give a good toss
  • Adjust the taste
  • Serve hot!
hard chicken curry

How to cook Hard Chicken curry- Easy recipe – supremely flavourful

Hard chicken curry
Hard chicken curry

What is hard chicken?

Hard chicken is actually from an old granny bird, lucky enough to save herself from the butcher for a long time and who enjoyed a full life after laying eggs provides hard chicken meat.

Hard chicken meat is available only at ethnic butches not on supermarket shelves. So, remember to ask them to remove skin and cut the bird into medium size pieces which makes the cooking process much easier.

I particularly love the deep flavours in the chewy meat on the bone and it is very satisfying to know that there is hardly any fats in it. A piece of good news for those who are obsessed with counting calories!

Nutrition Facts

Just one full of chicken meat has 370 calories, hardly any fat but a significant amount of Potassium: 640mg

It is interesting to know that there are numerous names for hard chicken, depending on the country and region. I have listed some of them below;

  • Hard Chicken
  • Fowl
  • Old hen
  • Free Range chicken
  • Curry Chicken
  • Gam Kukulu mas (Sinhalese)
  • Desi chicken (Urdu)
  • Galina bird (Spanish)
  • Country chicken
  • Old backyard chicken
  • Natu Kodi (Telugu)
  • Nattu Kozhi (Tamil)
  • Nattu Koli
  • Kini Koli
  • Nati Koli (Kannada)
Hard chicken curry

Cooking technique:

You need to cook it low and slow to get the right flavours and texture. For instance, vinegar and potatoes help in tenderising the meat in slow cooking.  I must insist that cooking in the pressure cooker will cook the chicken rapidly but destroy its natural flavours. So, the Grand Ma’s old fashioned cooking on the stove in a pot will bring out its natural flavours and juices!

If you taste it once, you will always remember its extraordinary delicious taste. Do not forget to add a couple of tablespoons of coconut milk at the end which will contribute to a surprising level of flavours. Try this dish with hot rice, rotis, noodles, pasta or bread or with boiled cassava mixed with fresh coconut flakes which will complement the dish a great deal.

Ingredients needed:

Hard Chicken1 full cut into medium size pieces
Onions2 medium
Chilli powder (preferably Kashmiri chilli)1 tbsp
Vinegar 2 tbsp
Ginger root1 1/2 inch
Garlic5/6 cloves
Roasted curry powder1/2 tbsp
Turmeric1 tsp
Oil3 tbsp
Fresh coconut milk or Maggi coconut milk powder2 tbsp
Curry leavesA few crushed
Green chillies1 slit
Whole spices; Cardamoms, Cloves, Cinnamon, 4 each
Potatoes2 cut into chunks

Hard chicken curry
Hard chicken curry

Let’s make it:

Step 1 : Marinate the chicken pieces

  • Marinate the chicken pieces with vinegar, salt,  turmeric, chilli powder, roasted curry powder, ginger and garlic paste and crushed curry leaves.
  • Cover and keep aside for at least 1 hr. (preferably overnight in the fridge for the chicken pieces to absorb the essence of spices and soften with vinegar)

Step 2: Roast the chicken in the pan

  • Heat up 2/3 tbsp of any oil in a wide pan
  • Add the whole spices; cloves, cinnamon, cardamom and a few curry leaves crushed
  • Saute chopped onions
  • Add freshly grated or crushed garlic and ginger
  • Fry a couple of minutes
  • Add a 1tsp of chilli powder and gather all the spices and fry (this will bring out a very tempting colour to the gravy once cooked)
  • Now drop the marinated chicken pieces
  • Stir fry the chicken pieces for nearly 10 mins in medium flame allowing the excess water to evaporate
  • Close the lid and lower the flame to the minimum.  Splash a little water if the pan is too dry. Let it sit for 5 mins. This will let all the natural juices to come out
  • Open the lid again, stir fry for 5 more mins gathering juices with chicken pieces until they are well coated
  • Pour water just above chicken pieces and close the lid. It has to cook for about 45 mins under medium flame. Give a stir occasionally
  • Add more water in between if the chicken pieces are hard
  • After 45 mins open and pour a cup of more hot water if the water level is low but the chicken pieces are still hard.  Cook until chicken pieces are tender enough. You must always add hot water not the cold water and it is quite alright to increase the amount of water gradually to yield enough gravy to go around!

Step 3: Add potatoes

  • Now, check salt and add more if you desire
  • Drop the potatoes and a slit green chilli
  • Close and simmer under low flame for 10mins
  • Finally, add 2 tbsps of fresh or Maggi instant coconut milk, a handful of curry leaves and cook for another 10 mins under very low flame.  This final therapy will contribute to the tempting colour of the curry and make it more flavourful too
  • Let the pot rest for 15 mins before serving (cook this curry on the night before and it will taste incredibly flavourful on the next day)
  • Tastes best with hot rice, rotis, noodles or with boiled cassava (maniyok) mixed with fresh coconut
Hard chicken curry
Hard Chicken curry served on a dome of hot rice is simply delicious!
Hard chicken curry
Boiled Cassava mixed with freshly grated coconut to go with the delicious Hard Chicken curry
creamy coconut chicken curry

Creamy Coconut Chicken curry


What you need :

 Chicken thighs or drumsticks 300 g
Roasted curry powder 2 tbsp
Ginger and garlic grated 2 tbsp
Chilli powder 2 tsp
Turmeric powder 1/4 tsp
Vinegar 2 tsp
Maggi coconut milk powder or fresh coconut milk 2 tbsp
Cinnamon stick 2/3 cardamoms, 2 cloves  
Salt and pepper to taste
 Onion  1 large

Let’s make it:

Marinate the chicken

  • Massage the chicken pieces with grated ginger and garlic, chilli powder, roasted curry powder, vinegar, salt, pepper powder and turmeric powder.  Drop the cinnamon stick, curry leaves, cardamoms and cloves and mix all together.  Leave at least 1/2 hr – 1hr,  allowing the chicken pieces to soak up the flavours of spices


  • Heat up oil in a pan
  • Drop chopped onion and saute.  Add ginger and garlic grated along with whole spices and curry leaves.  Saute until they become slightly brown


  • Now add the marinated chicken
  • Fry on medium flame about 5 – 7 mins or until the chicken pieces become soft and lightly cooked
  • Now close the lid,  lower the flame to minimum and keep for about 5 mins.  This will allow all the juices to run out
  • Open the lid, scrape all the juices and mix everything thoroughly
  • Pour enough warm water just above the level of chicken
  • Cover and cook under low flame for 10 mins or until the chicken pieces are cooked properly

Flavour with coconut milk

  • Drop coconut milk powder to the side of the pan and mix with little gravy.  Then, gently shake the pan for coconut milk and gravy to come together
  • Cover and cook under low flame for another  2-3 mins
  • Drop an extra few curry leaves, broken into small pieces and let the curry rest for 10 mins.
  • Enjoy your silky, creamy coconut flavoured chicken curry with rice, bread or noodles
  • Simply gorgeous!

Chicken devilled recipe – Juicy and fiery flavours

Try this delicious, fiery chicken dish that goes like a love story with rice, noodles, or bread.  Add lots of veggies to give it a healthy version and kids will be thrilled to tuck into flavourful chicken pieces along with colourful vegetables, without a fuss. Super easy to fix and you will love every bite of it!


Make a delicious wrap for your office/school lunch box. Just heat up a tortilla on the pan under very low heat and then place a large spoon full of devilled chicken in the middle and roll it up.

Ingredients needed:
Chicken (skinless, bite-size pieces)300 g
Red, Yellow, and Green bell pepper1/2 each
Leek/Spring onionsa handful
Carrots1 large
Ginger and garlic thinly diced1 tbsp
Soy sauce2 tbsp
Ketchup2 tbsp
Chilli sauce2 tbsp
Chili powder, turmeric powder, salt, and lemon juice (for marinating the chicken) 

Let’s make it:

Prepare the veggies 
  • Cut bell peppers, onion and carrot into squares
  • Slice leeks lengthwise
  • Chop ginger and garlic thinly
  • Slit the green chilli

Prepare the chicken

  • Marinate the chicken with chili powder, turmeric powder,  lemon juice, and salt
  • Cover and  keep aside for 20 mins
  • Heat up oil and shallow fry the chicken until golden on medium heat.
  • Cover and keep aside
Stir fry
  • In a separate, wide wok add two tbsps of olive oil and heat up
  • Brown ginger and garlic
  • Add carrots and stir fry until  soft
  • Add all the bell peppers. Continue to stir fry
  • Add onion squares and give a good toss under high flame
  • Add leeks
  • Give a good shake, toss, and a mix
  • Now push the vegetables to a corner of the wok

Bring all together

  • Pour this sauce into the spared space of the wok, let the sauces boil
  • Toss the chilli flakes on the sauces and stir it through
  • Now bring  the sauces and the vegetables together
  • Add the chicken pieces with all its juices
  • Stir fry on high flame for about 2/3 mins
  • Toss the slit green chilli
  • Give one last toss and it’s done!
  • Yum!!!!