Spicy Pepper Chicken
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Total time: 45 minutes
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Serves 5
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5.2 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
To marinate the chicken
300g - Chicken breast, without skin, cut into 1-inch cubes
1 tb - Garlic paste
1 tb - Ginger paste
¼ tsp - Salt
1 tsp - Turmeric powder
1 tb - Lemon juice
2 - Onions, thinly sliced
8 cloves - Garlic, finely chopped
1-inch piece - Ginger, finely chopped
4 - Green chilies, slit
1 dash - Salt
10 leaves - Curry leaves
2 tb - Peppercorns, coarsely pounded
2 tsp - Coriander powder
2 tsp - Vegetable oil
2 tb - Coriander (cilantro) leaves, chopped
1 tb - Lemon juice
UTENSILS
Wok, Mixing bowl, Chopping board, Knife
INSTRUCTIONS
1. In a large mixing bowl, add the chicken pieces, turmeric powder, ginger and garlic paste, lemon juice and salt. Mix well to combine. Cover and place it in the refrigerator for 30 minutes.
2. Heat the oil over medium heat in a wok.
3. Add the onions, green chilies, ginger and garlic. Sauté until the onions turn slightly brown. Add the curry leaves and stir well.
4. Add the marinated chicken and sauté for about 2 minutes.
5. Add the coriander powder and crushed pepper. Stir to mix well.
6. Cover the wok and cook on low heat for 10 minutes. Keep stirring in between. Add some water if the mixture becomes too dry.
7. Once the chicken is cooked, add the lemon juice and chopped coriander leaves. Stir to mix well.
8. Serve it hot with steamed rice and vegetables for a wholesome meal.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 134g
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Energy (kcal)
128.3
Carbs (g)
6.5
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Proteins (g)
15.5
Fats (g)
3.2
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Fibre (g)
5.2
