Fried Hot Chili Chicken

2016-03-20
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 45m

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Fried hot chili chicken.This chicken meal uses boneless and skinless chicken breasts and tastes very delicious. Serve it over 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.

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