How To Make Chicken Chilli Garlic Recipes

HOW TO MAKE CHICKEN CHILLI GARLIC

Steps:

• Heat the oil in a pan over a medium heat and add the garlic. It is very important not to burn the garlic, so watch the pan and move the slivers around in the pan until they become soft and are just beginning to brown.
• Now add the onion and fry for about 3 minutes until soft and translucent, sprinkling a little salt over the onions to help release moisture.
• Stir in the garlic and ginger paste and chillies, and fry for about 20 seconds. Increase the heat to medium-high, add the ground spices and tomato purée and sizzle for a further 30 seconds, stirring continuously.
• Add about a ladle or two of the base curry sauce and bring to a rolling simmer. (You don't need to stir the sauce unless it is obviously catching on the pan.)
• Be sure to scrape any sauce that caramelises to the sides of the pan back into the sauce. Add more base as required. If the curry is looking too dry, add more base. If too saucy, just cook it down.
• Add the pre cooked chicken and coat with the sauce
• Continue simmering until fenugreek leaves and check for seasoning, adding salt to taste.
• Sprinkle with the chopped coriander (cilantro) and a few more chillies if you like. A twist of lime juice is a nice addition.

WHITE CHICKEN CHILI

Steps:

• In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

SIMPLE CHILLI CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken with salt and pepper.
• Cut the chicken into thin strips then coat in the egg wash and flour.
• Shallow fry for a few minutes on each side, until golden brown.
• Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
• In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
• Add back in the chicken and peppers and stir well in the sauce.
• Serve with rice.
• Enjoy!