Make this Kerala-style shredded chicken chilli and use it in filling samosas, and sandwiches, or have it with chapatis.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Side Dish
Cuisine: Indian, Kerala, South Indian
Servings: 2people
Author: Famidha Ashraf
INGREDIENTS
Boil
500gramsboneless chickenbreast or thighs
¼teaspoonturmeric powder
1teaspoonred chilli powder
½teaspoonblack pepper powder
1green cardamom
2cloves
salt to taste
2tablespoonwater or as needed
For the shredded chicken chilli
2 to 4tablespoonscooking oil
2 to 3large onionsthinly sliced
5green chilliesslit
¼teaspoonturmeric powder
1teaspoonred chilli powder
1large tomatoeschopped
½teaspoonMalabar garam masala
Fresh coriander leaves
1sprigcurry leaves
INSTRUCTIONS
Boil the chicken
Add the chicken, ground spices, whole spices, salt and a splash of water to a deep pot and cook covered on a low to medium flame until cooked through. You may use a pressure cooker or instant pot cook for this step.
Boil off any excess liquid until almost dry.
Shred the chicken
Remove and place the chicken pieces on a cutting board. With forks in each hand, pull apart the chicken pieces to shred them while still hot to save time. You may cool them and shred them using your hands but do not use a processor.
Stir fry the chicken
Heat some oil in a deep wide pan or kadai. Add the sliced onions and sauté them until lightly browned.
Simultaneously in another deep pan or kadai, heat oil 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.
Now, add the almost caramelized onions along with freshly chopped tomatoes to the chicken.
Sauté until tomatoes are cooked through. Finish off with garam masala, curry leaves and coriander leaves.
Serve it with any Indian flatbread bread or use it as a filling for sandwiches or wraps.