Chilly Chicken

Chicken
Non-Veg
Non-veg curry
Indo-Chinese Cuisine
Side dish for Roti
Side dish for Idli, Dosa
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If you’re a lover of Indo-Chinese food, then this recipe is for you. This all time popular chilly chicken that’s often served as a starter or side dish to noodles & fried rice in restaurant tastes absolute divine. In this recipe the chunks of boneless chicken are cooked with dry red chilly, finely chopped garlic and ginger, onions and spicy sauces. Try this most easy and tasty chilly chicken recipe and enjoy your favorite food.

Ingredients

Boneless chicken - ½ kg

Onion sliced - 1 cup

Capsicum / bellpepper - ½ cup

Garlic - 4 to 5 pods

Ginger - small piece

Red chilly - 1

Green chilly - 1 or 2

Chicken stock - 200 ml

Soy sauce - 1 tbsp

Tomato ketchup - 2 to 3 tbsp

Sugar - 1 tsp

Red chilly sauce - 1 to 2 tsp

Corn flour pwd - 1 tbsp ( to make paste, mix it with ¼ cup of water)

Fresh coriander leaves to garnish

Salt to taste

Instructions

1.

Wash, clean and slice boneless chicken to bite sized pieces

2.

Chop onion and bell pepper to cubes

3.

Finely slice the garlic and make a paste of ginger

4.

Cut the red chilly and green chilly in half

5.

Heat oil in a deep frying pan

6.

Add the chopped garlic and stir

7.

Add the chopped onion, capsicum, chillies and ginger paste

8.

Fry for 2 to3 mins in high flame

9.

Now add the chicken stock, soy sauce, tomato ketchup, salt, sugar and red chilly sauce

10.

Mix well

11.

Add the chicken pieces

12.

Stir good and cook covered in low medium flame for 10 to 15 mins

13.

Take care the gravy doesn’t stick to bottom by mixing once in a while

14.

Continue cooking until most of the liquid has evaporated and the chicken is cooked through

15.

Add corn flour paste and stir

16.

Allow to cook for a minute and turn off flame

17.

Transfer to serving plate

18.

Garnish with freshly chopped coriander leaves

19.

Fingerlicking tasty chilly chicken is ready

20.

Serve hot with fried rice or noodles

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