Weeknight Spicy Chicken
This weeknight spicy chicken recipe is an easy recipe with full on flavours with a noticeable chilli hit. Keep it spicy or make it mild!
Ingredients
To Marinate the Chicken
- 4 large chicken thighs
- 1 tsp salt
- 2 tsp turmeric
- 2 Tbsp cili boh
- 30 g shredded coconut or breadcrumbs (optional)
Miscellaneous
- 125 ml vegetable oil
- ½ tsp black pepper
- 60 ml water
- 1 small handful cherry tomatoes
- 1 handful peas
Aromatics
- 2 large onions
- 5 cloves garlic
- 5 red chillies
- 2 sprigs curry leaves omit if unavailable
- 2 Kaffir lime leaves omit if unavailable and finish with coriander leaves (cilantro)
Sauce
- 1 Tbsp cili boh
- 2 Tbsp oyster sauce
- 2 Tbsp tomato ketchup
- 1 Tbsp sweet soy sauce
Instructions
Prep Work
- Marinate the chicken with the turmeric, salt, cili boh and coconut (or breadcrumbs) if using, and set aside.4 large chicken thighs, 1 tsp salt, 2 tsp turmeric, 2 Tbsp cili boh, 30 g shredded coconut or breadcrumbs
- Mix all the sauce ingredients in a small bowl and set aside.1 Tbsp cili boh, 2 Tbsp oyster sauce, 2 Tbsp tomato ketchup, 1 Tbsp sweet soy sauce
- Peel, halve, then slice the onion thinly.2 large onions
- Finely chop the garlic and slice the red chillies.5 cloves garlic, 5 red chillies
Let's get cooking
- Heat the oil in a wok or frying pan on medium heat and brown the chicken thighs for 5 minutes, flipping over halfway.Take them out and set aside.125 ml vegetable oil
- If you've used shredded coconut or breadcrumbs, strain the hot oil through a metal sieve to get rid of all the burnt bits.
- Wipe the wok dry and add about 3 Tbsp of the oil back to the wok on medium heat.
- Fry the onions for 2 minutes, add the chillies and garlic and fry for another minute.
- Add the curry leaves, kaffir lime leaves, sauce and water and mix well.Add the chicken and a little black pepper, stir, bring to a simmer, reduce the heat to low and cook, uncovered, for 30 minutes until the chicken thighs are cooked through.If it gets too dry, add a little more water.½ tsp black pepper, 60 ml water, 2 sprigs curry leaves, 2 Kaffir lime leaves
- Stir in the tomatoes and peas, and heat through for just a minute.Check seasoning and finish off with a squeeze of lime juice. Serve immediately.1 small handful cherry tomatoes, 1 handful peas
Nutrition
Calories: 573kcalCarbohydrates: 22gProtein: 26gFat: 43gSaturated Fat: 13gPolyunsaturated Fat: 13gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 142mgSodium: 1113mgPotassium: 669mgFiber: 3gSugar: 11gVitamin A: 692IUVitamin C: 87mgCalcium: 49mgIron: 2mg
Tried this recipe?Mention @azlinbloor or tag #linsfood!
Made it? Upload your Photos!Mention @azlinbloor or tag #linsfood!