Caution! – This is not a Chinese recipe… don’t let the name fool you as it fooled me. One evening when we were in the grips of hunger and there was no food at home, we decided to order from a small restaurant right across the house, as the travel time would be cut short and the food would arrive quickly. It is one of those small Indian restaurants that serve Moghlai, South Indian and Chinese cuisine…where the Chinese food is with a very obvious spicy Indian touch. Along with other things, I ordered for Chicken Chili thinking it is the Chinese side-dish that I love. Instead I got a spicy dry dish made of shredded chicken that I had never eaten before. Nevertheless I loved it, and eventually learnt (after repeated clarification from the restaurant employee who took the orders) that ‘this is “Chicken Chili” not “Chili Chicken” madam.’
I recreated it in my humble kitchen and to my delight, got excellent results . I make it when I have some boneless chicken at home. What gives it a different taste is fennel seeds….The aroma of fennel makes it more delicious.
Chicken Chili / Spicy Shredded Chicken
3 – 4 tblsp. Oil for frying
1 heaped tsp. Fennel seeds
2 big Onions – chopped
2 Whole red chili – torn to halves
6-7 Garlic pods – chopped
1’ piece of Ginger – chopped
3-4 Green chilies – chopped
3 – 4 Curry leaves
1 tsp. Coriander powder
1 tsp. Chili powder
1 medium Tomato – chopped
2 tblsp. Tomato chili sauce
500 gms Boneless Chicken – Cooked with salt and shredded
1/2 cup Coriander leaves – chopped
Salt to taste
- Heat the oil in a pan, add the fennel seeds.
- Add the whole red chilies and then the onions. Sauté for around 3 minutes, till the onions begin to turn brown.
- Add the ginger, garlic, green chilies and curry leaves. Sauté for two minutes.
- Now add the coriander and red chili powders and chopped tomato. Sauté for another 2 minutes.
- Next add the tomato sauce and fry for another 2 minutes.
- Follow this by the shredded chicken. Add the coriander leaves.
- Add salt to taste and stir fry on low flame for around 5-10 minutes.
Serve hot with chapattis or parathas.