Chicken Chilli



400g chicken breast – cut into bite size pieces
1 ½ tsp Supreme Ginger Garlic Paste
Salt to taste
½ tsp Supreme Coarse Black Pepper
½ – 1 tsp minced green chillies
1 tsp vinegar
½ cup cornflour (cornstarch)
2 tbsp plain flour
1 egg
1 tbsp water
Oil to deep fry

4 cups of chicken stock
1 tbsp oil
1 tsp Supreme Ginger Garlic Paste
2 tbsp soy sauce
1 tsp vinegar
1 medium green bell pepper, thinly sliced (keep the seeds of the pepper)
Salt to taste
2-3 green chillies

Cornflour Slurry:
¼ cup water
3 tbsp cornflour (cornstarch)

2 spring onions, sliced


In a large bowl mix together, chicken breast pieces, ginger garlic paste, salt, pepper, minced green chillies, and vinegar. Set aside and marinate for 4 hours. Heat enough oil to deep fry over medium-high heat. Add cornflour, plain flour, egg and water to the chicken and mix well until chicken pieces are coated. Once the oil is hot, gently drop in coated chicken pieces. Cook until chicken is fully cooked through. Repeat with remaining chicken, then set aside. In a large wok, heat 1 tbsp oil over medium-high heat. Add ginger garlic paste and fry for 1 minute. Add sliced green peppers, seeds of the pepper and green chillies and cook for 2 minutes. Pour in chicken stock, soy sauce and vinegar and bring to a boil. Check seasoning then add fried chicken pieces and simmer for 5 minutes. In the meantime mix together ¼ cup water and 3 tbsp cornflour. Reduce heat, and stirring constantly with one hand pour the cornflour slurry with other hand. Stir well until the gravy thickens. Garnish with sliced spring onions. Serve immediately with steamed rice.

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