Chili Chicken(Chicken Cooked with Capsicum and Spring Onions)

Chili Chicken

Chili chicken is spicy chicken cooked with capsicum and spring onions. Extremely tasty and goes very well with all types of Indian bread. Since it is cooked in very little oil and has lots of green in it, it is very healthy. The sauces added to it give it distinct tangy flavor. I love this chicken preparation. No marination is required for making chili chicken so the preparation time is also reduced. Chili chicken is cooked on high flame if cooked on low flame it becomes chewy and rubbery.

Preparation Time: 30 min.

Cooking Time: 30-40 min

Servings: 8 large servings

Ingredients Required for Making Chili Chicken:

• 1 Kg. Boneless Chicken

• 1 Bunch spring Onions (Having at least 10-12 spring onions)

• 500 gm. Capsicum

• 5 Green chilies

• 15 ml. Soy sauce (2 Table spoon)

• 2 Table spoon Green Chili sauce

• 5 ml. Vinegar

• 4 Tea spoons Corn flour

• 10 ml. Cooking oil

• Salt to taste

Directions For Making Chili Chicken:

• Roast corn flour on low flame to golden pink color.

Roasted Corn Flour

• Wash the chicken in running water and squeeze water from it nicely.

• Cut the chicken to 4 inches pieces. And keep aside.

Chicken Cleaned and Cut to Pieces

• Wash and cut capsicum to 2 inches pieces.

Diced Capsicum

• Clean the spring onion of all yellow leafs and roots.

• Wash the cleaned spring onions in running water and drain all water.

• Cut the spring onions finely.

Cleaned and finely cut Spring Onions

• Remove the stalk of green chilies,wash and slit them. Remove the seeds and keep aside.

• In a thick bottom wok take oil and heat it. When the oil is hot (Not smoking hot) add the washed and cut chicken and cook on high flame with constant stirring and turning over the chicken pieces. Cook till the chicken starts turning very light pink in color and becomes tender. (Juices from chicken will come out while cooking and chicken will get cooked in it). This will taker 15-20 min.

Chicken cooked and ready for Capsicum and spring onions

• Add capsicum and slit green chilies. Mix nicely. Cook for 2-3 min. on high flame.

• Add spring onions and mix.

Capsicum and Spring Onions added and mixed

• Add corn flour and mix.

Corn Flour added to the cooked chicken, Capsicum and spring onions mixture.

• Add

• Soy sauce

• Green chili sauce

•  Vinegar

Sauces added

• Mix nicely.

• Add salt, roasted corn flour and mix nicely.

• Add 15 ml. water and mix. Cover and cook for 5 minute with occasional stirring.

• Chili chicken is ready. Serve with roti/parantha or crisp toast.

Chili Chicken

Tips:

• Do not cook the chicken on low flame it will become chewy.

• Too much of corn flour should not be added it is meant to hold all ingredients together.

• The chicken should be almost cooked before adding capsicum because capsicum and spring onions tastes nice in it when it is not over cooked.

Suggested Variations:

• Soy sauce can be replaced by dark soy sauce but the amount should be reduced to half.

• Chili chicken is meant to be spicy and hot but if you prefer less spicy then reduce the amount of green chilies and chili sauce as per taste.

• Amount of capsicum and spring onions can be always increased. It will enhance the taste.