Indian Chili Chicken
Pan-cooked chicken, jalapeno peppers and coriander, warmed with chilli and ginger. It comes to the table with rice and naan and top with cilantro.
45 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 25 min · 45 min total
- medium
- 1
Add vegetable oil to a depth of 1-2 inches in a pot; heat on medium-high heat. Cut chicken breast fillets into bite-sized pieces.
- 2
Combine chicken, chili powder, and five tbsp of ginger-garlic paste in a bowl. Mix well while lightly covering mixture with the 1/2 cup of flour; chicken pieces should be fully covered with flour. Set aside.
- 3
Add about 1/4 cup of vegetable oil to the wok and heat on medium-high. Add sliced onion, sliced peppers, and two tbsp of ginger-garlic paste to wok; stir occasionally ensuring the vegetables are coated in oil.
- 4
By now the oil in the pot should be heated (carefully test with a single drop of water). Gently submerge the chicken pieces, covering the bottom of the pot. Once bubbling settles down remove the pieces onto a plate with paper towels. Repeat until all the chicken is cooked. Be sure not to overcook the the chicken. Pat the remaining oil from the chicken with a paper towel.
- 5
The vegetables in the wok should be softened. Add the chicken, a few shots of soy sauce, sweet chili sauce, and salt. Mix well for a minute or two.
- 6
Serve with rice and naan and top with cilantro.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
