Fried Hot Chili Chicken
2022-03-20- Cuisine: Thai
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 35m
- Ready In: 45m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
303.6 -
Carbohydrates
20.2 g -
Cholesterol
82.2 mg -
Fat
4.7 g -
Fiber
4.7 g -
Protein
38.0 g -
Saturated Fat
0.9 g -
Serving Size
1 -
Sodium
781.3 mg -
Sugar
5.8 g -
Trans Fat
0.5 g -
Unsaturated Fat
0.7 g -
Potassium
893.9 mg
Fried hot chili chicken. This chicken meal uses boneless and skinless chicken breasts and tastes very delicious. Serve it over the cooked rice.
Ingredients
- 1 tablespoon curry paste
- 2 fresh green chilies, chopped
- 5 dried red chilies
- 2 tablespoons tomato paste
- 2 garlic cloves, peeled and chopped
- 1 teaspoon chili powder
- pinch of granulated sugar
- pinch of salt
- 2 tablespoons peanut oil
- 1/2 teaspoon cumin seeds
- 1 yellow onion, peeled and chopped
- 2 curry leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon fround turmeric
- 14 0z (420 ml) canned chopped tomatoes
- 2/3 cup (160 ml) chicken stock
- 4 boneless and skinless chicken brests
- 1 teaspoon garam marsala
- freshly cooked rice and plain yogurt
Method
Step 1
For Hot Chili Paste: In a blender, combine curry paste, fresh and dried chilies, tomato paste, garlic, chili powder, sugar, and salt. Blend until smooth.
Step 2
Preheat peanut oil in a large, heavy bottom pan. Add cumin seeds and cook, stirring, over medium heat for 2 minutes or until they begin to pop and release aroma. Stir in onion and curry leaves and cook, stirring, for a further 5 minutes.
Step 3
Stir in chili paste and cook for a further 5 minutes. Stir in ground cumin, coriander, and turmeric. Cook, stirring, for an additional 2 minutes.
Step 4
Stir in tomatoes and their juices and chicken stock. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes.
Step 5
Add chicken breasts and garam marsala, cover, and simmer gently for 20 minutes or until chicken is cooked through and tender. Serve with cooked rice and yogurt.
