Chilli chicken recipe.

Summary

Ingredients

• Chicken Breasts – 1.5 Kilograms
• Chicken Broth – 1 Glass
• Green Onions – 1 Cup (chopped)
• Onions – 1 Cup (chopped)
• Garlic – 2 Cloves
• Green chili – 1 Piece (chopped)
• Red Chili – 2 Pieces (chopped)
• Olive oil – 2-3 tbsp (or vegetable)
• Coriander seeds – 1 Tbsp the spoon
• Caraway seeds – 1
• Celery seeds – 1 tablespoon. spoon (powder)
• Honey – 1 Art. the spoon
• Lime juice – 1 Tbsp. the spoon
• Salt, pepper – – To taste
• Bell Peppers – 0.5 Cup

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Instructions

1. Chop 2 garlic cloves and 2 red chili pieces into small pieces.
2. Toast 1 tablespoon coriander seeds in a dry skillet over medium heat for 2-3 minutes until fragrant.
3. Add caraway seeds to the skillet and toast for 1-2 minutes more until fragrant.
4. Place the toasted coriander seeds, caraway seeds, 0.5 cup chopped bell peppers, the chopped red chili, and 2-3 tablespoons olive oil in a blender.
5. Blend to a smooth paste, adding chicken broth 1 tablespoon at a time if too thick.
6. Gently fold in 1 chopped green chili with 2-3 short pulses to combine.
7. Mix the paste with 1.5 kilograms chicken breasts, coating well, and refrigerate overnight.
8. Remove chicken from refrigerator 30-60 minutes before cooking to bring to room temperature.
9. Chop 1 cup onions and 1 cup green onions.
10. Heat a wide saucepan over medium-high heat and brown the chicken pieces in a single layer, about 4-5 minutes per side, until golden brown.
11. Pour 1 glass chicken broth into the saucepan, add the chopped onions, and stir.
12. Reduce heat to medium, cover, and simmer for 20-25 minutes until the chicken reaches 74°C (165°F) internal temperature.
13. Stir in 1 tablespoon lime juice, 1 tablespoon honey, 1 tablespoon celery seed powder, and salt and pepper to taste.
14. Simmer uncovered over medium heat for 2 minutes to blend flavors, then serve with rice garnished with green onions.

Bon appetit.