Chicken chilli dry recipe by chef zakir
The chicken chilli dry recipe by chef Zakir is a perfect starter for any meal. It is easy to make and tastes great. The chicken chilli dry recipe is best served over steamed rice or on a bed of Basmati rice.
Chicken chilli dry recipe by chef Zakir is a delicious and hearty dish that can be enjoyed any time of year. The dish is made with chicken breasts, ground beef, onions, garlic, and green chilli peppers. It is served over rice and is perfect for a quick and easy meal.
Best Chicken chilli dry recipe
I marinate poultry in soy sauce, cornstarch, salt, and black pepper powder for dry chicken chilli. This flavour-infusing step makes the poultry tender and juicy. I mix soy sauce, chilli paste, cornstarch, and water in a small dish while the chicken marinates.
I stir-fry the chicken until it’s done and put it aside. I stir-fry onions, garlic, green chiles, and bell peppers in the same pan until tender. pour the sauce over the vegetables and poultry and return them to the pan.
The meal comes together as the sauce thickens and covers everything. The bold and spicy sauce goes well with the tender chicken and crunchy veggies. serve it hot with steamed rice or noodles and garnish it with chopped green onions or parsley.
Chicken chilli dry INGREDIENTS
- 1kg chicken breast chopped
- 1 onion chopped
- 2 cloves garlic minced
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1/2 tsp chili powder
- 1/4 tsp turmeric
- 1/4 tsp cayenne pepper
- 2 tomatoes seeded and chopped
- 2 green bell peppers chopped
- 1 red bell pepper chopped
- 1/4 cup chicken stock or water
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 1 teaspoon rice vinegar or apple cider vinegar
- 10 g 2 oz fresh ginger, grated or 2 teaspoons dried ginger powder
How To Make Chicken chilli dry
In a large saucepan over medium heat, combine the chicken, onion, garlic, cumin seeds, coriander seeds, and chili powder. Stir in the turmeric and cayenne pepper. Sauté until the spices are fragrant.
Add the tomatoes and green bell peppers and sauté for 5 minutes more.
Pour in the chicken stock or water and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
In a small bowl, whisk together
Chicken chilli dry recipe by chef zakir
Ingredients
- -1kg chicken breast chopped
- -1 onion chopped
- -2 cloves garlic minced
- -1 tbsp cumin seeds
- -1 tbsp coriander seeds
- -1/2 tsp chili powder
- -1/4 tsp turmeric
- -1/4 tsp cayenne pepper
- -2 tomatoes seeded and chopped
- -2 green bell peppers chopped
- -1 red bell pepper chopped
- -1/4 cup chicken stock or water
- -3 tablespoons soy sauce
- -3 tablespoons honey
- -1 teaspoon rice vinegar or apple cider vinegar
- 10 g 2 oz fresh ginger, grated or 2 teaspoons dried ginger powder
Instructions
- In a large saucepan over medium heat, combine the chicken, onion, garlic, cumin seeds, coriander seeds and chili powder. Stir in the turmeric and cayenne pepper. Sauté until the spices are fragrant.
- Add the tomatoes and green bell peppers and sauté for 5 minutes more.
- Pour in the chicken stock or water and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
- In a small bowl, whisk together
