Red Chilli Chicken is an Indian inspired dish using a red chilli sauce, curry, and turmeric that is full of spicy flavor served over rice
- 2 Tbsps vegetable or canola oil
- 1 onion diced
- 1 red bell pepper diced
- 3 serrano peppers seeds removed and diced
- 1 1/2 pounds boneless, skinless chicken breasts cut into bite size pieces
- kosher salt, pepper, crushed red pepper flakes
- 7 ounce jar red chilli sauce (Amazon link in post above)
- 3/4 cup coconut milk
- 2 Tbsps soy sauce
- 2 Tbsps rice vinegar
- 1 Tbsp honey
- 1 Tbsp garlic paste
- 1 Tbsp ginger paste
- 1 Tbsp curry powder
- 1 Tbsp turmeric powder
- 1/2 Tbsp chili powder
- 2 Tbsbs water
- 1 Tbsp cornstarch
- Optional: cooked basmati rice, green onions
-
Heat a large skillet or wok over medium heat. Add the oil and once the oil is hot add the diced onions, red pepper, and serrano peppers. Cook 3 to 4 minutes, stirring occasionally.
-
Add the chicken, kosher salt, pepper and crushed red pepper flakes. Cook 4 to 5 more minutes.
-
Add the red chilli sauce, coconut milk, soy sauce, rice vinegar, honey, garlic paste, ginger paste, curry powder, turmeric powder, and chili powder. Turn the heat to low and simmer for 10 to 15 minutes, stirring a few times.
-
Mix the water and cornstarch together and add to the chicken, bring the heat up to high and boil 1 minute to thicken the sauce. Taste for seasoning and add more kosher salt, pepper, and crushed red pepper flakes if needed.
-
Serve over basmati rice with green onions if desired.