Best 2 Dry Chicken Chilli Fry Recipes

DRY CHICKEN CHILLI FRY

Dry Chicken Chilli Fry image

Hot chicken dish I got from Goa,India, if you don,t like it too hot, half the chillis,but try it first,the lime juice takes away a lot of the heat. You can use beef if preferred,just adjust cooking times

Provided by Frankieboy

Categories Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 kg boneless skinless chicken thighs, cut small
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon white pepper
1/2 teaspoon cumin
2 teaspoons tamarind paste
10 green chilies, sliced length ways
1 onion, chopped
2 teaspoons ginger-garlic paste
3 tablespoons oil
salt
1 lime, juice of
coriander, if wanted (to garnish)

Steps:

Mix all ingredients except green chillis,oil and onion.Keep covered for 1 hour,longer if possible.Heat the oil in a good pan and fry the onion till golden brown,add the chillis and fry for2 mins,fry the chicken pieces on all sides,and cook covered on low heat for 15 mins or until cooked.Remove lid and fry until dry.Add lime juice and coriander.Serve with rice or naan and a cooling raita.
Enjoy.

Nutrition Facts : Calories 453.4, Fat 20.4, SaturatedFat 3.9, Cholesterol 207.5, Sodium 228.1, Carbohydrate 15.7, Fiber 2.5, Sugar 7.8, Protein 51.8

DRIED CHILI CHICKEN

Dried Chili Chicken image

From Tommy Tang's Modern Thai Cuisine. About this dish he says, "Simple to prepare when you're pressed for time but don't want to settle for the ordinary. I find something energizing about this dish -- but then I like it when my ears start smoking." Me, too! Try recipe #270746 with this.

Provided by mersaydees

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

6 tablespoons olive oil
1 tablespoon garlic, finely chopped
1 1/4 lbs chicken breasts, sliced
1 cup unsalted cashews, roasted
12 small chilies, dried whole
1 1/2 tablespoons chili paste, roasted
1/2 cup diced onion
1/2 cup red bell pepper, diced
1/2 cup scallion, cut into 1-inch lengths
1/2 cup lemon grass stock (see separate recipe for lemon grass stock) or 1/2 cup chicken stock (see separate recipe for lemon grass stock)
1 tablespoon thai sweet black bean sauce
2 teaspoons black pepper

Steps:

Heat olive oil in a large skillet over high heat.
Add garlic and saute until lightly browned, approximately 1 minute.
Add chicken and stir-fry 2 minutes.
Add cashews, dried chilies, and chili paste and cook, stirring constantly, 1 minute.
Add all remaining ingredients and cook, stirring constantly, 3 minutes.
Serve immediately.

Nutrition Facts : Calories 687.1, Fat 49.2, SaturatedFat 9.4, Cholesterol 90.8, Sodium 107.2, Carbohydrate 27.8, Fiber 4.4, Sugar 10.5, Protein 38.6

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