I always thought of making a chilli chicken recipe without ready made sauce and found this interesting recipe from a cookbook, I made few adjustments to bring Indian flavours to it.It was a big hit in my home, you can make the chilly paste before hand and use it.
Preparation Time: 20 Minutes
Cooking Time : 25 Minutes
- Chicken Breast - 500 gms
- Dried Chillies -8 nos
- Red Capsicum -1 no
- Garlic -5 nos
- Shallots - 200gm
- Palm sugar/Brown Sugar -2 Tbsp
- Tamarind Puree - 2 Tbsp
- Corn flour - 2 tbsp
- Turmeric powder-1 tsp
- Pepper 1 tsp
- Roasted Cashews-50 gms
- Spring Onion - 3 pieces
- Salt for taste
- Oil as needed
Chicken Stir Fry:
1. Marinate the chicken with turmeric powder,salt,corn flour and pepper for 20 minutes and then in a wok add oil and stir fry until chicken becomes tender and cooked.
Chicken Paste:
Remove the seeds from chilli and soak them in a bowl of hot water for 15 minutes. Drain and grind the chillies along with red capsicum,garlic and Shallots and blend until smooth.
1. Heat the wok with little oil and then add the chilli mixture to it,stir occasionally until it becomes thick
2. Add the tamarind puree and palm sugar/brown sugar to it.Simmer for another 10 minutes and remove when it becomes thick jam consistency.
3. Add the stir fried chicken to the chilli paste and well combine with the sauce, add little water to it and simmer for another 10 minutes. Finally add the chopped spring onions and fried cashews to it.
4. Hot and spicy chilli chicken is ready,you can eat this with plain rice, fried rice and breads.
Tips:
1. If you want more spice, you can add extra chillies.
2. To be on the healthier side,I have stir fried the chicken, to be more tender and tasty you can deep fry the chicken.
