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.
Servings 4
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.