Last night, my cook prepared an incredible Green Chilli Thecha that was truly amazing. It was quite spicy, but the perfect amount of garlic enhanced the flavour. I really love green chilli thecha, and no meal for me feels complete without it on the side. If it’s not available, I simply roast some green chillies to pair with my food. One of my favourite thechas is the one served on newspaper at a small roadside stall in Khopoli, called Shree Samarth Misal. Most of our rides end at this place, enjoying the thecha with Tarri Misal and Vada. My fellow biker, Prashant Patil, devours it to the last bite.
Tired of curries and dals, I decided to create a chicken dish with plenty of Green Chilli Thecha. The result was Stir-Fried Chicken Chilli with Bell Peppers, Tomatoes, and Carrots. The Bell Peppers add a crunchy texture, while the Carrots help to balance the spiciness, complementing the dish overall. Give it a try this Match Day Weekend while enjoying the IPL. Happy Cooking!
Prep Time – 15 minutes
Cook Time – 20 minutes
Serves – 2
Ingredients:
Chicken breast ( cut into pieces ) – 500 gm
Green Chillies – 20 gm
Garlic pods – 10 gm
Carrots – 30 gm ( one )
Bell Pepper – 20 gm ( one )
Tomato – 1 ( small )
Chinese Five Spice Powder – 1/2 tsp
Maggi Liquid Seasoning – a few drops
Ajino Motto – a pinch
Salt – to taste
Sesame Oil – for frying
Method:
1 ) Coarsely grind the green chillies and garlic pods together. Add 1/2 tbsp oil and a pinch of salt. Mix well. Dice the pepper and Carrot. Cut and deseed the tomato.
2 ) Rub the chicken with thecha, cover and place in a deep freezer for five minutes.
3 ) Heat oil for frying. Shallow fry the chicken till well browned. Remove and set aside.
4 ) In another pan, take two tablespoons of oil and saute the bell pepper and carrot for five minutes. Add the fried chicken and tomato. Mix well.
5 ) Add five spice powder and seasoning along with a little salt. Cook on a medium flame for five to 10 minutes stirring occasionally. Check whether the chicken is cooked. Add a pinch of Ajino Motto and mix well. Serve hot.
Batat Vada served with rustic green chilli thecha at Shree Samarth Misal, Khopoli.
My all time favorite – Tarri
- How to cook Mutton Chutney
The weekend has arrived, and as usual, we’re planning the Sunday Morning Bike Ride to Khopoli. No trip to Khopoli - How to cook stir-fry Mushrooms & Onion
It’s been a while since I last cooked mushrooms. Working in the hotel industry, I often get access to fresh - How to cook Crab Soup
Sundays are very busy for me. By the time I finish at my cafe, it’s almost 11 pm. Exhausted, I - Simple recipe for Mutton & Carrot Curry
CultureKurry Foods has kept me very busy over the past two weeks, leaving little time to cook for myself and - How to cook Egg Croquettes
Midweek is here, and I’m completely exhausted physically and mentally after catering through the busy Labour Day Weekend. My cafe