Now there are many, oh so many variations to the well-known Chilli Chicken. How you choose to prepare it, is totally up to you. As long as you have the chilli and the chicken in it, let your imagination take flight. I took one such trip and concocted this recipe with the usual trial and error and chaos that thrives in my kitchen. As I am one to harp on and on about ease and simplicity, be assured this recipe falls under those categories! This dish serves up really well as a side to rice and dhal. Serve it with pita bread, or as a pizza topping. Which ever way it is simply delicious!
Prep time: 30 min | Cooking time: 20 min | Serves: 4
- 1 lb chicken breast, sliced into strips 1″ wide
- 4 cloves of garlic, quartered length-wise
- 3 large green Thai chillis, slit 3/4th way length-wise
- 1 tsp garam masala
- 1 tbsp chilli powder
- 2 tsp ground cumin
- 1 tsp ground black pepper
- 1/2 tsp salt, or more to taste
- 1 tsp oil
- 1 tsp oil (for cooking)
- 1 lime, juiced
- 1/4 cup coriander/cilantro, roughly chopped
- 1 large onion, sliced approx 1 cup
- 1 tsp cornstarch
- 3 Tbsp water
- 1/4th cup water
In a bowl combine the chicken, garam masala, cumin, pepper, chilli powder, salt and 1 tsp oil. Marinate for a minimum of 20 minutes, longer the better.
Heat a large skillet to medium high, and bring a tsp of oil to temperature. Once hot add the garlic and green Thai chillis. Saute it for a minute and add the marinated chicken. Stir-fry the chicken on high till just cooked through, about 10 minutes. Add the lime juice and sliced onions.
In a bowl mix together the corn starch and 3 tbsp water to form a slurry. Add this mixture to the chicken with 1/4 cup of water. Cook till the water has evaporated completely and the spices and cornstarch coat the chicken well, about 6 – 8 minutes.
Add the chopped coriander, stir to combine and serve hot!
SUBSTITUTIONS AND TIPS
- Try this recipe with turkey or beef.
- Lemons work in place of the limes, use half a lemon for this recipe.
- Throw in coloured bell peppers for added texture.