I’m currently enjoying a mini vacation for the past five days, but it has been raining heavily. I’m still on the road and missing my kitchen. Last weekend, while travelling, I had a delicious Chicken Curry and Rice combo, which was a welcome change after eating vegetarian food for four days. The spicy curry reminds me of my version of Curried Chicken and Rice. It’s packed with heat, thanks to a generous amount of red chilli paste. I’ve managed to balance the flavours by adding lime juice, which gives the dish a tangy and spicy kick. If you’re in the mood for a spicy dinner, I highly recommend trying this recipe!
Prep Time: 40 mins
Cook Time: 30 mins
Serves: 2
Ingredients:
Chicken Breast – 2
Red Chillies – 20 gms
Onion – 100 gms
Tomato – 1
Ginger-garlic paste – 1 tbsp
Chicken Masala – 1 tbsp
Red Chilli powder – 1 tbsp
Salt – to taste
Garlic – 1 full pod
Lemon Juice – 1 tbsp
Garam Masala – a pinch
Sesame oil – 40 ml
Instructions:
1 ) Clean the chicken and pat dry with a kitchen towel.
2 ) Grind the red chillies to a coarse paste add ginger-garlic paste and mix well.
3 ) Make a few cuts on the chicken and smear the chicken with the paste. Keep it in the refrigerator for 25 – 30 minutes. This helps give a firm and crispy texture after frying.
4 ) Grind the onions and tomatoes to a paste and set aside. Chop the whole garlic pod and set aside.
5 ) Remove the chicken after the stipulated time.
6 ) Heat oil in a pan. Fry the breast pieces till golden brown. Remove and set aside.
7 ) Roast the onion and tomato paste till oil oozes out. Add the chicken masala, red chilli powder, and chopped garlic. Add the Chicken and mix well.
8 ) Add one cup of hot water. Add garam masala and salt. Add the leftover red chilli paste. Cover with a lid and let it cook on a slow flame for 20 to 25 minutes. Once done, add lime juice and mix well. Remove and serve with steamed rice.
