Chicken with hot green chillies and capsicum
If you like food with a hot garlicky green kick to it, this preparation from Andhra Pradesh, India is for you. I need to have this dish hot enough to make my eyes water, so if I’ve said to use six green chillies, you know better. Also, be brave and taste the chilli before you cook (just a quick lick to the inside of a slit chili), sometimes they aren’t as hot as they look so you’ll need to up the quantity! In authentic Andhra restaurants in India, they serve a small bowl of sugar cubes on the side, just in case your palate gets unbearably scorched! I use whole chicken legs, skinned. You can leave the skin on if you prefer.
2 whole chicken legs, chopped
4 tbsp vegetable oil
8 cloves garlic
1/2″ piece of ginger
1 small onion
salt
6 green chillies
2 green capsicum/peppers
1/2 tsp. black mustard seeds
10 curry leaves
- Marinate chopped chicken in the ginger-garlic-onion paste and salt for an hour
- Heat oil in a wok or deep pan and fry the chicken oil till lightly browned, then steam cook intil almost done
- Using a mortar and pestle, pound the roughly chopped green chillies and capsicum
- Add this to the chicken, and continue cooking for another 10-15 minutes, until chicken is cooked
- In a small pan, heat a teaspoon of oil, add mustard seeds and curry leaves. When the mustard seeds sputter, add the curry leaves and pour contents of pan over the cooked chicken
- Garnish with fresh slit green chillies
Actually, our favorite is sihntmoeg called 파닭 or litterally green onion chicken. basically you get fried chicken with green onions. My boyfriend and some of my friends are obsessed with it, but not every place makes it quite the same way so it’s kind of hit or miss.
Mmm – sounds delicious Anna! I searched for it, and it seems to be a Korean dish. Thanks for introducing me to it 😉