Kolkata Chilli Chicken

Name: Kolkata Chilli Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Contemporary Global Halal Fusion
Ingredients: 4 tbsp vegetable oil; 2 medium Spanish onions; 4 boneless chicken breasts; 2 green chilies; 1 tsp white pepper; spring onion; 2 tbsp halal-certified dark soy sauce; 1 tsp hot chili powder; 1 tsp salt; 2 tbsp cornflour; 1 inch gingerroot; 4 garlic cloves; 2 tbsp apple cider vinegar; 2 tbsp tomato puree; 2 tsp demerara sugar

Pan-cooked chicken, green chilies and apple cider vinegar, with a kick of chilli. Finish with spring onions.

25 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 10 min · 25 min total
Difficulty: medium

1
MARINADE:. Marinating it for longer (up to 24 hours) will increase its flavour. Mix all the marinade ingredients together and set aside. Heat 1 tbsp oil in a heavy-based pan and fry the onion over a medium heat for 5 mins until softened, but not coloured. Remove from the heat, cool and combine with the marinade in a large bowl. Add the chicken and stir to coat. Cover and marinate in the fridge for at least 30 minutes.
2
Heat the remaining oil in the pan. Tip in the chillies and white pepper, and fry over a low heat for 1 minute Add the chicken pieces along with the marinade, then fry for 10 minutes until the chicken is cooked. Top with the spring onions and serve.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Malt vinegar is alcohol-derived, so this recipe uses apple cider vinegar.