Earlier in the year, I put up a post on my YouTube community tab and asked you what kind of recipes you’d like to see on the channel. One recurring request that came out of that exercise, was chilly fry recipes. So today, I’m going to share with you one of the many ways I make a chilly fry. This is one of the quickest and simplest recipes for a Chicken Chilly Fry.
I’ve cooked up the chicken specifically for this recipe, however, if you have some leftover roast chicken, you could just as easily use that as well. The recipe can be made kid friendly by simply leaving out the chillies. However, if you’re looking for a little spice in the dish, a couple of chillies, slit lengthwise, hit just the right spot.
Chicken Chilly Fry
1 chicken breast, cut into a couple of smaller pieces
For the marinade –
Salt, to taste
Freshly cracked black pepper, to taste
1-2 tsp sour lime / lemon juice
1/2 tsp garlic paste
1/4 tsp ginger paste
For the chilly fry –
1 onion, sliced
Some green and red peppers, sliced
1 tomato, sliced thickly
2 chillies, slit lengthwise (optional)
2 tbsp oil
Salt, to taste
Freshly cracked black pepper, to taste
Marinade the chicken by mixing all the marinade ingredients and slathering over the chicken pieces. Cover and marinade for atleast 15 minutes. (When I remember to, I marinade the chicken overnight, in the fridge. Just make sure you take it out of the fridge a little while before cooking, so that it comes to room temperature.)
Cover the pieces with sufficient water and bring to a gentle boil and simmer till the chicken is completely cooked. Take the chicken pieces out of the stock and reserve the stock. When the pieces are cool enough to handle, shred them and set aside.
Heat some oil in a pan.
If you’re using chillies, add them to the pan and fry them off to infuse some flavor into the oil.
Add the sliced onion and saute for a minute. Next add the peppers and let them cook till they get a little char on them.
Add the tomatoes, let them cook a little. Make sure them come in contact with the pan a little, so they can develop a nice little char on them too.
Season with salt and pepper, to taste.
Next, add the shredded chicken and stir to mix everything well.
If the mix appears a little dry, add a couple of spoons of the stock to the pan and stir well. (Add the stock as needed. I used about 4-6 tbsps. in all)
Once most of that liquid has been absorbed, your chilly fry is ready.
Serve hot.
