Indian Chilli Chicken


  • 6-8 large fresh red chilies
  • 4 T corn oil
  • 2 onions chopped
  • 1 tsp chili powder
  • 1 tsp grated fresh gingerroot
  • 2 garlic cloves, finely chopped
  • 1/2 tsp cumin seeds
  • 2 curry leaves, available at gourmet shops and some markets salt, to taste
  • 1 1/2 lbs skinless, boneless chicken breasts, cut into cubes
  • 2 T chopped fresh cilantro
  • 1 T fresh lime juice
  • 4 tomatoes, quartered naan bread or steamed rice

How to make it

Make a slit along the side of each chili

Heat the oil in a large, heavy bottom skillet

Add the chilies and cook over low heat, turning occasionally, for 4-5 minutes or until starting to carmelize

Remove with a slotted spoon and set aside

Turn up heat on pan to medium high

Add the onions, chili powder, ginger, garlic, cumin, curry leaves, and salt to the skillet and fry for 2-3 minutes

Add the chicken and continue to fry for 8-10 minutes, or until tender and cooked through

Stir in the chopped cilantro and lime juice, return the chilies to the skillet, and add the tomatoes

Stir briefly, then serve at once atop naan bread or rice

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