Before I give you the recipe for this Easy Chilli Chicken, I need to tell you a funny story about chilli. When I first moved to Canada, I did not know “Chilli” was a stew with ground beef and spices. I thought it meant spices! So i happily went into Wendy’s and ordered Chilli Fries and was shocked when they gave me meat covered fries when I had wanted SPICY FRIES. I was quote disappointed let’s say. Since then, I love a good chilli recipe… but this post is not that. I’m getting to why I am telling you about Chilli.
Anyone else have old magazine cutouts with recipes you are ONE day going to try? I have quite the treasure trove of those and recently my mother-in-law gave me her treasure as well! So now I have some delicious looking recipes that need to be made. One of these recipes is a Chicken Chilli recipe with beans, boneless chicken, and veggies. It looks delicious and according to my mother-in-law it is quite a popular one with her kids when they were in their teens. I asked her to show me how she cooks it because the instructions on the cut-out seemed too simple.
When she showed me her way… it was basically a version of a Pakistani Style Chilli Chicken which is a take on asian cuisine. When I tried the recipe, I fell in love with it so I thought I would share it with you.
How do you cook chilli chicken?
This recipe is very simple. First we will cook chicken in crushed ginger and garlic with some chilli flakes. Next, we add in spices, some tomato paste, and two sauces. Last, we add in chopped vegetables. And done!
What makes this chilli chicken quick and easy?
Well.. I cooked it live on Instagram last night and people were shocked at how quickly it came together. I pride myself in cooking flavourful meals like Easy 20 minute Butter Chicken in less time because that means I have more time for the other things in life.
What vegetables can I put in the chilli chicken?
One of the great things about this recipe is that since it’s originally a Chilli recipe, you can add ANY vegetable. In the version I photographed, we have mushrooms, carrots, onions. In the version I cooked last night, I had peppers, mushrooms, and onions. You can add whatever you like except for maybe eggplant since that flavour profile may not go with the dish! I am thinking I will try a roasted sweet potato version next time .
Quick and Easy Weeknight Chilli Chicken
Course: MainCuisine: FusionDifficulty: Easy4
servings15
minutes20
minutesIngredients
4 boneless chicken breasts cut into small cubes
1 tablespoon crushed ginger
1 tablespoon crushed garlic
1 cup strained tomatoes/passata/tomato paste
1 cup water
1 tablespoon tobasco sauce
1 tablespoon soy sauce
1 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon red chilli powder
1/4 teaspoon red chilli flakes
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon cumin powder
1 tablespoon brown or white sugar
vegetables of choice like chopped carrots, onions, peppers, mushrooms
2-3 tablespoon oil
Directions
- In a wok or heavy bottomed pot, heat oil.
- Add in ginger and garlic until fragrant.
- Add in boneless chicken and fry on medium heat for 1-2 minutes.
- Add in red chilli flakes to the chicken and cook the chicken further for 3-4 minutes.
- Next, add in the rest of the spices and sauces (tobasco and soy sauce) and a tablespoon of water to deglaze the pan. Mix for 1-2 minutes.
- Add in pasatta/strained tomatoes and brown sugar and let the sauce cook on low for 5 minutes
- Taste seasoning and salt and adjust as needed. Add additional water if you would like a saucier gravy.
- Add the vegetables at the very end and cook on low heat with the vegetables in for 3-4 minutes to incorporate flavours.
- Garnish with cilantro or greens of spring onions and serve with rice!
How easy is the recipe!? It goes really well with a side of rice especially fluffy basmati rice! Let me know if you try this and make sure to tag me on Instagram @mintcandydesigns if you try this recipe!
PIN THIS RECIPE FOR LATER
Leave a Reply