Chili Chicken (Dairy & Gluten-Free)
Ingredients
- For the marinade:
- Chicken breast (diced) - 1
- Garlic, chopped - 3 cloves
- Ginger, chopped - 1 tsp
- Red chili or chili powder - 1 or 1 tsp
- Juice of lemon - 1
- Coconut cream - 25 g or enough to coat the chicken cubes
- Turmeric - 1 tsp
- Salt and pepper
- Cooking ingredients:
- Chopped onion - 1 large
- Olive oil
- Garlic, chopped - 3 cloves
- Ginger, chopped - 1 tsp
- Ground coriander - 1 tsp
- Garam masala - 1 tsp
- Turmeric - 1 tsp
- Tomato puree - 1 tbsp
- Butter, optional - 25 g
Instructions
For the marinade:
- Dice the chicken breast into cubes.
- Add chopped garlic, ginger, red chili, and lemon juice and in a pan, toast coriander and cumin seeds to release their flavor, grind and add to chicken.
- Pour over turmeric, salt, pepper and coconut cream and leave the marinade to rest from 2 hours to overnight.
Cooking:
- In a pan, heat some olive and add chopped onion, chopped garlic and ginger, ground coriander, garam masala, turmeric, tomato puree and butter.
- In the same pan, add the marinated chicken and all the remaining marinade and cook until tender (15-20 minutes) on low-medium heat.
- Garnish with chopped coriander.
- Enjoy!
Notes:
- Feel free to add more chili powder and green chilis for extra hotness.
- You can also use chicken thighs (sliced) in place of chicken breast.
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