Kerala Chilli Chicken Fry

spicemountain.co.uk

This is a really popular dish in restaurants in the south of India, especially Kerala. It is fairly quick and easy to make, an hour or so for the marinating and then 15 minutes to cook. It relies on plenty of green Indian finger chillies as well as chilli powder. These chillies are widely available in larger supermarkets, and any Asian grocer will stock them too. Another important element is plenty of good black pepper, which gives the dish added vibrancy and a different sort of heat. Chilli chicken fry makes a nice starter to an Indian meal, and it is also good as a main course served with some rice or Indian bread. This is a really popular dish in restaurants in the south of India, especially Kerala. It is fairly quick and easy to make, an hour or so for the marinating and then 15 minutes to cook. It relies on plenty of green Indian finger chillies as well as chilli powder. These chillies are widely available in larger supermarkets, and any Asian grocer will stock them too. Another important element is plenty of good black pepper, which gives the dish added vibrancy and a different sort of heat. Chilli chicken fry makes a nice starter to an Indian meal, and it is also good as a main course served with some rice or Indian bread.

4 Chicken breast fillets, cut into largish dice

1 medium onion, thinly sliced

1 Green Pepper, thinly sliced

8 Green Finger Chillies, sliced

6tsp Garlic/Ginger paste

3tsp Keralan curry blend

2tsp Indian chilli powder

1tbs Curry Leaves

1tsp Garam Masala

1tsp Coarse-ground Black Pepper

1tbs Tomato Puree

1tbs Lemon Juice

Directions at spicemountain.co.uk

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