Shredded Chicken Chilli

This weekend I witnessed the worst traffic in Yanbu. I also noticed there are a lot of shops and markets opening up. It seems like more than half the population here moved in for some project work related to oil and gas. Before this, I heard that Yanbu was/is a major fishing port and local people were largely employed in the fishing business. I am not sure how the state is now... but there seems to be massive development happening. 🙂 With regards to food, Burger King is coming soon.. one more junk food place... We discovered a Hyderabadi takeaway and I loved it. I also got to taste the local muttabaq but it was too bland and tasteless for me. F agreed I made it better 😛 (hehe) So, how was your weekend?

You can use bone or boneless, the latter is less work. If you are using with bone, then you will have to remove the meat from the bones and shred them too. I have used mixed parts of the chicken. Use two forks to pull apart and shred the chicken easily. Minimal water is added and it is cooked in a closed pot because the chicken will release its liquid and gets cooked in it. Add more water only if it is dried up and the chicken still needs to be cooked. Both F and I prefer spicy food, so adjust the spices according to your taste. This is a spicy one!

This is one of the ways I make...

Shredded Chicken Chilli

INGREDIENTS

To be boiled:

• 500gms chicken breast or thighs boneless
• ¼ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• ½ teaspoon black pepper powder
• 1 green cardamom
• 2 cloves
• Salt to taste
• ¼ cup water or as needed

• 2 to 4 tablespoons of cooking oil
• 2 to 3 large onions, thinly sliced
• 5 green chillies, slit
• ¼ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 2 medium tomatoes, chopped
• ½ teaspoon garam masala
• fistful of fresh coriander leaves
• a few curry leaves

INSTRUCTIONS

1. Add all the items under the "to be boiled" in a deep pot and cook covered on a low to medium flame until cooked through. You may pressure cook or instant pot cook.
2. Boil off any excess liquid.
3. Remove the chicken pieces and place them on a cutting board. With forks in each hand, pull apart the chicken pieces to shred them while it is hot. You may cool them and shred them using your hands but do not use a mixie or processor.

1. Saute the onions: Heat some oil in a deep wide pan or kadai. Add the sliced onions and sauté them until lightly browned.
2. Saute the shredded chicken: Heat more oil in another kadai and add the shredded chicken along with salt, green chillies, red chilli powder and turmeric powder. Saute the chicken on medium to high flame until it starts to lightly crisp up.
3. Mix onions to chicken: Add the sauteed onions along with freshly chopped tomatoes and saute until tomatoes are cooked through. Finish off with garam masala, curry leaves and coriander leaves.
4. Serve it with any Indian flatbread bread or use it as a filling for sandwiches or wraps.