MINTY CHICKEN CHILI

Ingredients

• •Boneless chicken- 2 cups, (500g)
• •Red bell pepper- ½ cup, cubed
• •Onion-1 medium, cubed
• •Coriander leaves- ½ cup, washed, chopped
• •Mint leaves- ½ cup washed, chopped
• •Green chilies- 2-3
• •Ginger-garlic paste- 1 teaspoon
• •Grated ginger- 1 teaspoon
• •Grated garlic- 1 teaspoon
• •Pounded pepper- ½ teaspoon
• •Grated raw mango- 2 tablespoon or pieces of star fruit or lemon juice to taste
• •Oil- 2 teaspoons + 2 teaspoons +2 teaspoons
• •Butter- ½ tablespoon

Method

1. 1
   Marinate the chicken in a paste of mint, coriander leaves, green chilies, ginger-garlic paste, a little salt and 2 teaspoons of oil and refrigerate for a minimum of one hour
2. 2
   Heat oil in a non-stick pan, add the grated ginger-garlic, onion, red bell pepper and stir fry on a moderately high flame for a minute or two and keep aside
3. 3
   To the same pan add another 2 teaspoons of oil and butter, add the marinated chicken and stir fry on a low flame for 5-7 minutes
4. 4
   Cook till tender and all the moisture is reduced, stir in the sauted onions, bell pepper and pounded pepper
5. 5
   Taste and adjust seasoning. Transfer to a flat serving dish, serve garnished with the fried ginger-garlic and grated raw mango.
6. 6
   Minty chicken chili can be served as a starter by itself or on a bed of jeera rice with accompaniment of a vegetable kachumber and a raita
7. 7