 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Very spicy and packed with flavor....serve over naan bread or rice. From Chili by Linda Doeser Ingredients:
6-8 large fresh red chilies |
4 t corn oil |
2 onions chopped |
1 tsp chili powder |
1 tsp grated fresh gingerroot |
2 garlic cloves, finely chopped |
1/2 tsp cumin seeds |
2 curry leaves, available at gourmet shops and some markets |
salt, to taste |
1 1/2 lbs skinless, boneless chicken breasts, cut into cubes |
2 t chopped fresh cilantro |
1 t fresh lime juice |
4 tomatoes, quartered |
naan bread or steamed rice |
Directions:
1. Make a slit along the side of each chili
2. Heat the oil in a large, heavy bottom skillet
3. Add the chilies and cook over low heat, turning occasionally, for 4-5 minutes or until starting to carmelize
4. Remove with a slotted spoon and set aside
5. Turn up heat on pan to medium high
6. Add the onions, chili powder, ginger, garlic, cumin, curry leaves, and salt to the skillet and fry for 2-3 minutes
7. Add the chicken and continue to fry for 8-10 minutes, or until tender and cooked through
8. Stir in the chopped cilantro and lime juice, return the chilies to the skillet, and add the tomatoes
9. Stir briefly, then serve at once atop naan bread or rice
|
|