Name: CHICKEN CHILI / SPICY SHREDDED CHICKEN
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 3 servings
Ingredients: 3 tbsp Oil for frying; 1 tsp Fennel seeds; 2 big Onions – chopped; 2 Whole red chili – torn to halves; 6 Garlic pods – chopped; 1 inch piece of Ginger – chopped; 3 Green chilies – chopped; 3 Curry leaves; 1 tsp Coriander powder; 1 tsp Chili powder; 1 medium Tomato – chopped; 2 tbsp Tomato chili sauce; 500 g Boneless Chicken – Cooked with salt and shredded; ½ cup Coriander leaves – chopped; Salt to taste; Heat the oil in a pan, add the fennel seeds.; Add the whole red chilies and then the onions. Sauté for around 3 minutes, till the onions begin to turn brown.; Add the ginger, garlic, green chilies and curry leaves. Sauté for two minutes.; Now add the coriander and red chili powders and chopped tomato. Sauté for another 2 minutes.; Next add the tomato sauce and fry for another 2 minutes.; Follow this by the shredded chicken. Add the coriander leaves.; Add salt to taste and stir fry on low flame for around 5-10 minutes.; Serve hot with chapattis or parathas.

DifficultyBeginner

Prep Time30 minsCook Time15 minsTotal Time45 mins

Caution! – This is not a Chinese recipe… don’t let the name fool you as it fooled me. One evening when we were in the grips of hunger and there was no food at home, we decided to order from a small restaurant right across the house, as the travel time would be cut short and the food would arrive quickly. It is one of those small Indian restaurants that serve Moghlai, South Indian and Chinese cuisine…where the Chinese food is with a very obvious spicy Indian touch. Along with other things, I ordered for Chicken Chili thinking it is the Chinese side-dish that I love. Instead I got a spicy dry dish made of shredded chicken that I had never eaten before. Nevertheless I loved it, and eventually learnt (after repeated clarification from the restaurant employee who took the orders) that ‘this is “Chicken Chili” not “Chili Chicken” madam.’

Yields3 Servings

Ingredients

3 tbsp Oil for frying

1 tsp Fennel seeds

2 big Onions – chopped

2 Whole red chili – torn to halves

6 Garlic pods – chopped

1 inch piece of Ginger – chopped

3 Green chilies – chopped

3 Curry leaves

1 tsp Coriander powder

1 tsp Chili powder

1 medium Tomato – chopped

2 tbsp Tomato chili sauce

500 g Boneless Chicken – Cooked with salt and shredded

½ cup Coriander leaves – chopped

Salt to taste

Directions in a nutshell

Heat the oil in a pan, add the fennel seeds.

Add the whole red chilies and then the onions. Sauté for around 3 minutes, till the onions begin to turn brown.

Add the ginger, garlic, green chilies and curry leaves. Sauté for two minutes.

Now add the coriander and red chili powders and chopped tomato. Sauté for another 2 minutes.

Next add the tomato sauce and fry for another 2 minutes.

Follow this by the shredded chicken. Add the coriander leaves.

Add salt to taste and stir fry on low flame for around 5-10 minutes.

Serve hot with chapattis or parathas.

Directions

I recreated it in my humble kitchen and to my delight, got excellent results . I make it when I have some boneless chicken at home.

What gives it a different taste is fennel seeds….The aroma of fennel makes it more delicious.

Can there be Chicken Chili without a variety of chili??? NOPE! Red chili, green chili, chili sauce and red chili powder… we have it all here… Add onions and whole red chili to the fennel seeds.

Add ginger, garlic, green chili and curry leaves. A bit of coriander powder and chili powder and tomatoes.

Lastly add the tomato chili sauce and sauté.

Lastly add the chicken that you have previously cooked and shredded.

Stir Fry for 5 – 10 minutes. This is a great spicy dish to accompany hot chapattis. Leftovers can also be used as filling in toasted sandwiches or wraps the next day… if there is any left!

Ingredients