Roast Chili Chicken is very easy to make curry in an Indo-Chinese style, ideal to be served as an appetizer or as a side dish.
Roast Chili Chicken is a curry which you can try for lunch and dinner parties, as the preparation involved is very less and tastes so special and delicious that your guests always remember this curry. There is no deep-frying of the chicken pieces making it a healthy option too.
This curry can be served as a side dish with fried rice or even steamed rice and goes well with any Chinese dish. I even like to have it along with dal and chawal (steamed rice).
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Roast Chili Chicken
Easy to make chicken curry in an Indo-Chinese style, ideal to be served as an appetizer or as a side dish.
Ingredients
- 1 kilogram chicken pieces cut into small pieces
- 1 capsicum cut into cubes
- 1 cup sliced onion
- 4 green chilies finely chopped
- 1 tablespoon ginger & garlic paste combined
- 1 tablespoon grated garlic
- 1 tablespoon white vinegar
- ¾ teaspoon black pepper
- 1 teaspoon red chili paste/ powder
- 2 tablespoon light soy sauce
- 2 tablespoon red chili sauce
- 2 tablespoon tomato ketchup
- ½ cup chopped spring onion green & white
- Salt to taste
Instructions
- Marinate chicken pieces with ginger & garlic paste, salt, black pepper, white vinegar, soy sauce, red chili paste and leave it for 30 minutes.
- Heat oil in a pan and fry marinated chicken for 10 minutes.
- Add 1 cup water, cover and cook till chicken is tender .
- Then add red chili sauce, tomato ketchup, stir well and simmer for 5 min.
- Heat oil in another pan, fry crushed garlic, add sliced onion, capsicum, spring onion, and green chilies. Cook on high heat for 1 minute.
- Add this to the cooked chicken and cook for 1 more minute stirring all of them well.
- Serve hot with steamed rice.
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