Recipe: Chili Chicken

Contributed by Deepa Bhukhan

Serves 5-6 people


3 lbs boneless skinless chicken breasts
3 tsp. salt (level)
4 tsp. cornstarch
3 tbsp tandoori powder
1 – 1 ½ c. oil
15 – 20 red thai chilies
10 – 12 curry leaves
Dhana (cilantro) for garnish

Dice the chicken breast into cubes. Wash it under cold water and drain it. Once the chicken is drained, in a large bowl, marinade the chicken with salt, tandoori powder, cornstarch and oil.
Set it aside. In a non-stick pan, heat oil. Once the oil is heated add curry leaves, and chilies then add chicken. When the chicken is cooked, garnish with chopped dhana (cilantro).

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