Fiery Chilli Chicken: A Homestyle Recipe with Three Types of Chilli
40 minutes
1085 reads
About Fiery Chilli Chicken: A Homestyle Recipe with Three Types of Chilli
Ignite your taste buds with this fiery Chilli Chicken recipe! We're showcasing the bold flavors of chilli in three exciting ways – red chilli paste, chilli sauce, and fresh chillies – creating a complex and unforgettable spice profile. Each bite offers a unique explosion of heat and flavor.The secret ingredient? The intense heat of chilli padi peppers perfectly complements the robust lombok chillies. This isn't just a meal; it's an experience. Whether you're a spice aficionado or simply looking for a vibrant and flavorful lunch or dinner, this homestyle recipe is guaranteed to leave you wanting more.Prepare to be amazed by the layers of spice and the satisfyingly tender chicken. This recipe is easy to follow and perfect for weeknight meals or impressing your guests.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Chicken & Marinade
- 400 gm Chicken Drumlets
- 1 tsp Bird's Eye Chilli thai chilli, also known as chilli padi, finely chopped
- 1 tbsp Lombok Chilli Paste or substitute with 1 tbsp ground fresh lombok chillies
- 1 tbsp Chilli Paste lal mirch, ground dried red chillies, red
- 1 tbsp Chilli Sauce
- 2 clove Garlic minced
- 1/2 tsp Turmeric Powder haldi
- 1 tsp Sugar
- 1 tsp Salt to taste
Aromatics & Spices
- 1 stick Cinnamon
- 1 Star Anise
- 1 Lombok Chilli chopped, fresh, red
Thickening Agent & Oil
- 2 tbsp Vegetable Oil
- 1 tbsp Corn Flour
- 2 tbsp Water for cornflour slurry
- 1/2 cup Water for cooking
Instructions
Sauté Aromatics
- Heat oil in a pan. Add cinnamon stick and star anise; sauté for 30 seconds until fragrant.
- Add minced garlic and sauté for another minute until lightly golden.
Cook Vegetables
- Add diced onion and tomato; sauté for 2-3 minutes until softened.
- Add the chopped fresh lombok chilli and sauté for another minute.
Add Chicken and Spices
- Stir in the lombok chilli paste, red chilli paste, and bird’s eye chilli. Mix well.
- Add the chicken drumlets to the pan and stir to coat them evenly with the spice mixture.
Simmer and Cook
- Add salt, chilli sauce, and ½ cup of water. Bring to a boil, then reduce heat to low, cover the pan, and simmer for 10-15 minutes, or until the chicken is cooked through, stirring occasionally.
Thicken and Finish
- Remove the lid from the pan. Stir in the sugar.
- In a small bowl, whisk together the cornflour and 2 tablespoons of water to create a slurry. Pour the slurry into the pan and stir until the sauce thickens slightly.
- Remove from heat and serve hot.
Recipe Notes
Expert Tips for Fiery Chilli Chicken
- For a milder dish, reduce the amount of chillies or substitute some with milder peppers.
- Adjust the amount of sugar to balance the spiciness and create your preferred level of sweetness.
- Don't overcrowd the pan when cooking the chicken; cook in batches if necessary to ensure even browning and cooking.
- Garnish with fresh coriander leaves before serving for added freshness and visual appeal.
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Recipe Nutrition
Calories: 47kcalCarbohydrates: 5gProtein: 1gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gFiber: 1gSugar: 2g
Vins Raj
Articles: 6
4 Comments
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Absolutely scrumptious! Thanks for the recipe.
Such a tasty dish! Thanks for the recipe.
Great recipe! I’m eager to try it.
Absolutely wonderful! Can’t wait to make it.