Tuesday, 16 October 2012

Chicken Chilli Roast

  • Boneless Skinless Chicken Breasts – 4,chopped into cubes
  • Canola Oil – 4 tbsp
  • Red Onion – 1, thinly sliced
  • Tomatoes – 2, sliced into long pieces
  • Soy Sauce – 1 tbsp
  • Curry leaves – a sprig
  • Dried Red Chillies – 2
  • Chopped Cilantro – 1/4 cup
  • Scallions – 3, chopped
  • Salt, if needed
To Marinate-
  • Crushed Black Pepper – 2 tsp
  • Turmeric Powder – 1/2 tsp
  • Red Chilli Powder / Cayenne Powder – 1 tsp
  • Salt, to taste
To grind together to a coarse paste:
  • Red Pearl Onions – 10, peeled
  • Garlic cloves – 8-10
  • Ginger – two 1 inch pieces
  • Thai Green Chillies – 4-5 ( do remember that there is already black pepper and cayenne in the marination mix, so reduce this, if you are not a big fan of all that heat)
Marinate the chicken with the spice powders and keep aside for 20 minutes or so. Grind together the ingredients for the paste to a coarse paste (see pic above) and keep aside.
Heat oil in a heavy bottomed pan and add the onions, dried red chillies and curry leaves to it. Saute till the onions almost caramelize and then add the ground paste to it. Saute for a few more minutes till the raw smell of garlic in the paste disappears. Now add the tomatoes and cook till they are soft. Once soft, add the marinated chicken pieces and cook covered till the chicken is done, stirring occasionally. Now add the soy sauce to the pan and mix well.
Check for salt, add more if you want. Add a little more ground black pepper if you want more heat. If not, remove from heat, garnish with the scallions and cilantro and serve hot with rotis, parathas or even rice!


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