Add small red chilies for extra spice.
Indian chili chicken is said to have been influenced by Chinese cuisine. Whether it is a dry or wet recipe, the chicken is marinated in a number of different spices before it is cooked. The chicken is smothered in the flavors, which it absorbs. If you like it is spicy, then substitute the larger chilies for smaller ones which are more spicy. You need to allow 20 minutes to prepare the dish, and a few hours for the meat to marinate.
Instructions
1. Place the cubed chicken pieces in a large bowl, and then add 1/2 tbsp. of soya sauce, pinch of salt, 1 tbsp. cornflour, half the garlic and half the green chili sauce. Mix the ingredients together thoroughly with a spoon.
2. Leave the meat to marinate in the fridge for at least an hour. If you have time then three hours would be ideal so the flavors can be absorbed.
3. Heat up a frying pan, and add a splash of oil. Then transfer the chicken into the pan. Fry the chicken for a few minutes on each side, or until the pieces are golden brown. Remove the chicken from the pan, while you fry the other ingredients. Set the chicken aside in a bowl.
4. Put the pan back on the heat, and add the remaining garlic, two to three large green chilies and 1 tsp. chili flakes if you like it spicy. Stir for two minutes, while the ingredients fry. At this point, add the diced onions and 1/2 cubed capsicum.
5. Soften the ingredients for a few minutes. Then, add the chicken back into the pan. Add the remaining ingredients into the pan - 1/2 tbsp. soya sauce, 1/2 tbsp. green chili sauce, salt and ground black pepper. Toss these around until the chicken is cooked through.
6. Finish the Indian chili recipe by taking the pan off the heat. Serve the chicken with rice and garnish with spring onions.
Tags: chili sauce, green chili, green chili sauce, Indian chili, like spicy, meat marinate
