Coriander & Red Chilli Chicken
An IndoChinese dish infused with Indian spices
see note i) above
Kashmiri chilli powder
see note ii) above
Rest of the Ingredients:
light soy sauce
optional, see note ii) above
chopped coriander leaves
Cut the chicken breasts into 1" cubes and transfer to a medium bowl.
Make the Marinade:
In a small bowl, combine the Kashmiri chilli powder, coriander powder, kasuri methi, turmeric, tomato puree, ketchup, 1 tsp salt & the 1 tbsp oil to a smooth paste.
Add this to the chicken, mix well and set aside for an hour or longer in the fridge.
Make sure to take the chicken out well before you start to make the dish.
Rest of the Method:
In a large frying pan, heat the two tablespoons of oil, then add the sliced onions. Fry over medium heat until they start to brown.
Now add the soy sauce, stir and fry for a few seconds, then add the chicken and all its marinade with half the coriander leaves.
Fry, uncovered over medium heat until the chicken is cooked through and all liquid evaporates.
Serve garnished with the remaining coriander leaves. Chapatis/rotis/phulkas make the best accompaniment.
chicken, indochinese, redchilli, spiced