This is a really popular dish in restaurants in the south of India, especially Kerala. It is fairly quick and easy to make, an hour or so for the marinating and then 15 minutes to cook. It relies on plenty of green Indian finger chillies as well as chilli powder. These chillies are widely available in larger supermarkets, and any Asian grocer will stock them too. Another important element is plenty of good black pepper, which gives the dish added vibrancy and a different sort of heat. Chilli chicken fry makes a nice starter to an Indian meal, and it is also good as a main course served with some rice or Indian bread.
Prep Time: 60 minutes minutes Cook Time: 15 minutes minutes
01.
Ingredients
4 Chicken breast fillets, cut into largish dice
1 medium onion, thinly sliced
1 Green Pepper, thinly sliced
8 Green Finger Chillies, sliced
6tsp Garlic/Ginger paste
3tsp Keralan curry blend
2tsp Indian chilli powder
1tbs Curry Leaves
1tsp Garam Masala
1tsp Coarse-ground Black Pepper
1tbs Tomato Puree
1tbs Lemon Juice
02.
Method
In a bowl mix the diced chicken, 3tsp of the garlic/ginger paste, the Kerala curry blend and the chilli powder and the lemon juice. Let the chicken marinate for an hour or so.
Heat some coconut oil or sunflower oil in a wok or a deep frying pan. When it is hot, add the sliced onion and saute for a few minutes until it is just beginning to colour, then add the green pepper, the other 3tsp of garlic/ginger paste and the curry leaves. Keep everything moving in the pan and then add the chicken. Keep stirring vigorously and shaking the pan, keeping everything moving, until the chicken is coloured. Now add the finger chillies, the tomato puree, the black pepper and the garam masala. Give everything a few more good stirs, then add a little water (50ml should be enough) and keep on a high heat for five minutes, until the chicken is thoroughly cooked. Garnish the dish with some more sliced green chilli and some coriander, and serve.
