Saturday, 5 January 2013

Chilli Chicken and Vegetables

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is great as a midweek supper, and the leftovers are even better in a pie or with some pasta.



A Simple List of Ingredients:

1. Green Chillies
2. Onion
3. Onion Seeds
4. Cumin Seeds
5. Curry Leaves
6. Chilli Powder
7. Ground Coriander
8. Salt
9. Chicken
10. Mixed Vegetables
11. Tomatoes
12. Fresh Coriander
13. Fresh Mint

Bismillah, let's begin!


To start, take 8 green chillies, and slit them.



Heat a few tablespoons of oil in a pan. Slightly lower the heat and add the chillies.



Fry until the skin starts to change colour.



Next, peel and slice 2 onions.



For the spices, take:
4 curry leaves
2 teaspoons ground coriander
2 teaspoons chilli powder
1/2 teaspoon cumin seeds
1/2 teaspoon onion seeds
1 teaspoon salt or to taste



To the pan, add the onions and the spices. Fry for a few seconds.






Next, add 1/2 kilo of whole cut chicken. You can, of course, use boneless chicken. Stir-fry for a few minutes.






Next, take any variety of mixed vegetables that you have on hand. I used frozen, but you can use what you like and make this dish your own.





Add the vegetables to the pan, stir in and bring to the boil. Cover the pan and simmer for 45 minutes or until cooked. If it starts to dry out too much, add a splash of water.






Next, slice 2 tomatoes.






And, a handful each of chopped coriander and mint.






Add the tomatoes, coriander and mint.






Serve with boiled rice or any bread of your choice.


Full Written Recipe:



Chilli Chicken and Vegetables

Ingredients

·     8 Green Chillies, slit in half
·     Few tablespoons of Vegetable Oil
·     2 Onions, peeled and sliced
·     4 Curry Leaves
·     2 teaspoons Ground Coriander
·     2 teaspoons Red Chilli Powder
·     ½ teaspoon Cumin Seeds
·     ½ teaspoon Onion Seeds
·     1 teaspoon Salt
·     ½ kilo Whole Cut Chicken
·     Any variety of Mixed Vegetables
·     2 Tomatoes
·     Handful of Fresh Coriander, chopped
·     Handful of Fresh Mint, chopped

Method

1. Heat the oil in a saucepan. Add the green chillies and fry until the skins begin to change colour.

2. Add the onions and spices and fry for a few seconds. Then, add the chicken and fry for a few minutes.

3. Add the vegetables. Bring to the boil, then simmer covered for 45 minutes. Add a splash of water if it begins to dry out too much.

4. Once the chicken has cooked, add the tomatoes, coriander and mint. Stir well and then serve with rice or bread!


You May Also Like:


Chicken Shashlik with Gravy 



Chicken Kathi Rolls 



Keema Biryani


Keep me in your duas, please,

Wasalaam!


1 comment

  1. I came across your blog while looking for some chilli chicken recipes and liked a lot. How amazing! I will keep an eye on your post.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...
© copyrights This Muslim Girl Bakes, All Rights Reserved. Design by Sadaf F K.