Shredded Chicken Chilli
Make this Kerala-style shredded chicken chilli and use it in filling samosas, and sandwiches, or have it with chapatis.
Servings: 2 people
Calories: 542.22kcal
Ingredients
Boil
- 500 grams boneless chicken breast or thighs
- ¼ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- ½ teaspoon black pepper powder
- 1 green cardamom
- 2 cloves
- salt to taste
- 2 tablespoon water or as needed
For the shredded chicken chilli
- 2 to 4 tablespoons cooking oil
- 2 to 3 large red onions thinly sliced
- 5 green chillies slit
- ¼ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 large tomato chopped
- ½ teaspoon Malabar garam masala
- Fresh coriander leaves
- 1 sprig curry 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.500 grams boneless chicken, ¼ teaspoon turmeric powder, 1 teaspoon red chilli powder, ½ teaspoon black pepper powder, 1 green cardamom, 2 cloves, salt to taste, 2 tablespoon water
- 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.2 to 4 tablespoons cooking oil, 2 to 3 large red onions
- 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.5 green chillies, 1 teaspoon red chilli powder, ¼ teaspoon turmeric powder
- Now, add the almost caramelized onions along with freshly chopped tomatoes to the chicken.1 large tomato
- Sauté until tomatoes are cooked through. Finish off with garam masala, curry leaves and coriander leaves.½ teaspoon Malabar garam masala, Fresh coriander leaves, 1 sprig curry leaves
- Serve it with any Indian flatbread bread or use it as a filling for sandwiches or wraps.
Nutrition
Calories: 542.22kcal | Carbohydrates: 28.29g | Protein: 60.9g | Fat: 21.7g
