Wednesday, March 2, 2011

Sweet and Spicy Chili Chicken

This is a spicy and tangy dish that makes your taste buds dance.

In a bowl make the Sweet and Spicy Sauce and set aside until later.
4Tbs soy sauce
2Tbs tomato paste
3Tbs tomato sauce
2Tbs sweet chili sauce
2tsp brown sugar
1 1/2Tbs rice wine vinegar
2Tbs lemon juice
salt and pepper

Slice one medium onion

2-3 large chili peppers.  I used 2 banana peppers and one poblano pepper.

I also added 2 serrano peppers for a spicy heat.  You can omit the serranos if you want to make the dish milder or you can seed the pepper.  I wanted it extra spicy so I sliced the serrano without seeding it.

Grate 3-4 cloves of garlic and 2 inches on fresh ginger
    Next cut 2 lbs boneless chicken breast into one inch cubes and marinate in 1/2tsp of turmeric, 2Tbs cornstarch and salt and pepper for 5 minutes.  

    In a skillet or wok heat 2Tbs of canola oil.  Add chicken and fry until chicken is cooked through (at least 5-7 minutes).  Once chicken is cooked, remove it from pan and set aside.

     In pan add 1Tbs of oil and add onion, chili pepper, garlic and ginger from earlier. Also add a small bunch of curry leaves, cinnamon stick and 1tsp or red chili flakes (or to taste).  Fry until onions and peppers are almost tender.

    Add sweet chili sauce mixture into pan and simmer for 2-3 minutes.  Taste for seasoning and salt here.

    Add cooked chicken back into pan and simmer for another minute.

    Serve with your favorite rice and Enjoy.  I served it with brown rice.  Serves 4-6 people.

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