Have you ever heard of a dish called Manchurian Chicken? If you haven’t, now you do.
As I found out many years back, this dish embodies Chinese influence and is largely popular only in India. As an old Indian friend of mine once said, “There’s nothing remotely Chinese about Chinese food in India. Somehow they call it Chinese because it’s got Manchurian in there!”
Why Manchurian? I really have no idea. I do know that it’s a pretty darn good dish. We used to add it to our list of food to order whenever we decided to get a home delivery of Indian food during our Bangkok days.
We hardly ever do home deliveries these days. In our little hole, it doesn’t exist; a perfect excuse to try make our own Manchurian chicken!
The only thing I did different from the original version of the Manchurian gravy was to add honey dew (otherwise also known as honey melon) to my cooking. Only because we happened to have an extra ball of melon lying around. We were melon-ed out by then and there was no reason for waste.
There’s something sinister about the soya sauce, tomato ketchup and chilli combination. The additional but optional ingredient of melon gave a natural sweetness and a light taste to it. It’s a wonderful dish to have every once in a while.
Sold yet? Give it a go:
Honey Dew Manchurian Chicken
A unique Chinese-Indian fusion with the eclectic add-on of honey dew and lemon grass.