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Chilli Chicken with Lemon Coriander Rice… A match made in heaven!!
I needed to list my top 5 favourite chicken recipes, this would be on the list. If I have some chicken to use and need a meal on the table in less than 30 minutes, then this Lemon Rice with Chilli Chicken is a definite choice for any busy weekday!
Chilli Chicken is a popular Indo-Chinese dish which is famous all over India. Crispy fried chicken tossed in a spicy tangy chilli sauce to create a fiery experience. Restaurant style chilli chicken is made with onions, ginger, garlic and sauces pairs well with egg fried rice and Hakka noodles.
If you love curries, you will love this Lemon Rice with Chilli Chicken. It is citrusy but has the lovely flavour of spices like you would expect in a curry. Once you make this, it is a recipe you will go back to again and again!
When it comes to chicken thighs, you can either use boneless skinless or go for bone-in skinless chicken thighs (my favourite in this recipe). Just because they tend to release more juices which in turn flavours the dish!
Chilli chicken is a popular Indo-Chinese dish of chicken of Hakka Chinese heritage. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in this dish, some people also use bone-in chicken too.
Coriander lime rice is a simple recipe with just coriander leaves and lime juice mixed with cooked rice. I made it with lemon but you can easily adapt this recipe with lime.
You can make this with leftover rice too. You can also have this with potato curry and it was perfect for my taste bud.
This has been in my drafts for long time, do try this simple recipe and stay tuned for more interesting recipes coming up.
This easy cilantro lime rice recipe is fresh and bright. Serve it as a side dish with Asian or Mexican food, or use it as the base of your next burrito bowl!
Ingredients for Chilli Chicken with Lemon Coriander Rice
Steps for Chilli Chicken with Lemon Coriander Rice
Chilli Chicken with Lemon Coriander Rice
Ingredients
250 grams boneless Chicken
1 teaspoon Ginger Garlic Paste
1 teaspoon red Chilli Powder
1 teaspoon Soya Sauce
Half teaspoon Salt
Half teaspoon White Pepper Powder
1 teaspoon Corn Flour
1 tablespoon Oil
1 tablespoon Butter
1 tablespoon Garlic
1 teaspoon Chilli Flakes
3 to 4 tablespoon Spring Onion Bulbs
Half teaspoon Oregano
Fresh coriander
1 cup Basmati Rice
2 teaspoon Lemon Juice
Fresh coriander
1 tablespoon oil
1 tablespoon Tomato Ketchup
1 teaspoon Vinegar
1 tablespoon Soya Sauce
Half teaspoon White Pepper Powder
Half teaspoon Salt
1 tablespoon Corn Flour
1/4thCup Water
2 tablespoon Oil
1 tablespoon Garlic
1 teaspoon Ginger
1 tablespoon Chilli Paste
1 cup Water
Half teaspoon Sugar
1 medium Onion
1 Capsicum
3 to 4 green Chillies
Spring Onion Greens
Steps
Soak 1 cup basmati rice for 2 hours, then boil them till 100 % then strain the water and keep them aside.
Take some dried red kashmiri chillies, soak them in hot water for 10 minutes, then grind them into fine chilli paste.
Wash 250 grams boneless chicken, cut it into small pieces, add 1 teaspoon ginger garlic paste, 1 teaspoon red chilli powder, 1 teaspoon soya sauce, half teaspoon salt, half teaspoon white pepper powder, 1 teaspoon corn flour, mix it well and set aside for 15 to 20 minutes.
Take a deep pan in which you can toss the rice.
Heat 1 tablespoon oil and 1 tablespoon butter, add 1 tablespoon chopped garlic, sauté garlic till golden, then add 3 to 4 tablespoon chopped Spring Onion Bulbs, fry till soft, then add one teaspoon chilli flakes, half teaspoon oregano, some freshly chopped coriander leaves, then on low flame sauté all for half a minute, then add the cooked basmati rice.
After adding the rice toss the cooked rice with light hands till mixed well, then add 2 teaspoon lemon juice, some freshly chopped coriander leaves then mix it well and cook for half a minute then off the flame.
To make the chilli curry, heat 1 tablespoon oil in a pan, add the marinated chicken pieces then cover and cook them till tender do not add water.
To prepare the sauce take 1 tablespoon tomato ketchup, 1 teaspoon vinegar, 1 tablespoon soya sauce, half teaspoon white pepper powder, half teaspoon salt, 1 tablespoon corn flour, add 1/4thcup water mix it and keep aside.
Heat 2 tablespoon oil in a pot, add 1 tablespoon chopped garlic, 1 teaspoon chopped ginger, sauté for half a minute then add 1 tablespoon red chilli paste, stir fry it and cook for 2 to 3 minutes then pour 1 cup water and mix it.
When the gravy starts boiling add the prepared sauce slowly, give a mix to the sauce before adding as the cornflour settles down. After adding it mix it properly and cook on low flame for 2 minutes till it start thickening.
When the gravy starts to thicken low the flame, add half teaspoon sugar, petals of 1 medium onion, 1 capsicum cut into small pieces, 3 to 4 slit green Chillies, then add the cooked chicken pieces mix it and cook for 1 minute on low flame.
After 1 minute add some chopped spring onion greens then off the flame.
Serve this Chilli Chicken gravy with Lemon Coriander Rice.
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Tips * I have used basmati rice, but any white short grain or brown rice also should work. *Adjust salt, oil to your taste. *Adjust the consistency of the gravy according to your taste.
