Spicy Chilli Chicken
Chile chicken, cooked Kerala style.
Source and licence
"Spicy Chilli Chicken" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Spicy_Chilli_Chicken, revision 4517565), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Spicy_Chilli_Chicken&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517565
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 pound boneless chicken meat
- 1 tbsp masala
- 1 cup lemon juice
- Salt to taste
- 3 tbsp canola oil
- 1½ ea. red onion, chopped
- ¾ tbsp red chile powder
- ¾ tsp turmeric powder
- 1 tsp smoked paprika
- 1 tsp coriander
- 3 medium tomatoes, chopped
- ½ tbsp minced ginger
- 2 tbsp minced garlic
- 6 tbsp tomato ketchup
- 8 tbsp soy sauce
- 4 Indian green chiles, chopped
- 2 green bell peppers, sliced
Method
- Marinate the chicken with lemon juice, masala, and salt for 1 hour.
- In a large pot, fry the marinated chicken in canola oil until golden brown (5–7 minutes).
- Remove the chicken from the pot and cut into pieces.
- Into the remaining oil, add the onions, red chili powder, turmeric, paprika, and coriander powder, and sauté until wilted.
- Add the tomatoes, ginger, and garlic, and cook till the tomatoes are softened and breaking apart.
- Put the ketchup, soy sauce, fried chicken pieces, green chiles, and green peppers in the pot, and simmer until peppers are soft and chicken is fully-cooked.
- Serve over steamed rice.