Indian Chili Chicken

Recipe by Into the Fire
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READY IN: 45mins
SERVES: 6
YIELD: 6 plates
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Add vegetable oil to a depth of 1-2 inches in a pot; heat on medium-high heat.
  • Cut chicken breast fillets into bite-sized pieces.
  • Combine chicken, chili powder, and five tbsp of ginger-garlic paste in a bowl.
  • Mix well while lightly covering mixture with the 1/2 cup of flour; chicken pieces should be fully covered with flour. Set aside.
  • Add about 1/4 cup of vegetable oil to the wok and heat on medium-high.
  • Add sliced onion, sliced peppers, and two tbsp of ginger-garlic paste to wok; stir occasionally ensuring the vegetables are coated in oil.
  • By now the oil in the pot should be heated (carefully test with a single drop of water). Gently submerge the chicken pieces, covering the bottom of the pot. Once bubbling settles down remove the pieces onto a plate with paper towels. Repeat until all the chicken is cooked. Be sure not to overcook the the chicken. Pat the remaining oil from the chicken with a paper towel.
  • The vegetables in the wok should be softened. Add the chicken, a few shots of soy sauce, sweet chili sauce, and salt. Mix well for a minute or two.
  • Serve with rice and naan and top with cilantro. Yumm!
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