Mexican Chilli Chicken

Ingredients list for Mexican Chilli Chicken

• 500 grams Boneless Chicken cut into ½ inch cubes
• 6-7 Dried Red Chillies broken and seeded
• 5-6 Cashewnuts broken
• 1/2 Green capsicum
• 1/2 Red capsicum
• 3 tablespoons Olive oil
• 3 tablespoons Onion chopped
• 1 tablespoon Garlic chopped
• 1 teaspoon Cumin powder roasted
• 1/2 teaspoon Red chilli powder
• to taste Salt
• 2 tablespoons Tomato puree
• 1/4 cup Chicken stock
• 2 tablespoons Kidney beans boiled
• 1 tablespoon Dark chocolate chopped
• 2 tablespoons Fresh coriander leaves chopped

Method

1. Dry roast red chillies and cashewnuts in a non-stick pan till lightly coloured. Transfer into a mixer jar.
2. Break the chicken soup cubes and add. Grind to a powder. Cut both the capsicums into large pieces.
3. Heat olive oil in a non-stick pan. Add onion and garlic and sauté till soft and fragrant.
4. Add both the capsicums, cumin powder, red chilli powder and chicken and mix. Sauté for 2 minutes.
5. Add 1½ tsps of the chilli-cashewnut powder, sauté for 1 minute. Add salt and tomato puree and mix. Add chicken stock and mix.
6. Add boiled kidney beans and mix well. Reduce heat and add chocolate and stir well. Garnish with coriander leaves and serve hot.

Nutrition Info